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Banbury's
From The Times cook book, no. 2, 1905
Serves 8
Cut a small hole in the top before baking.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
478Calories
4 gProtein
76 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein4.3 g
Carbohydrates76 g
Fiber2.9 g
Sugars32 g
Total Fat19 g
Saturated Fat7.2 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat2.1 g
Cholesterol17 mg
Sodium154 mg
Potassium340 mg
Calcium29 mg
Iron2.6 mg
Magnesium23 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C2.2 mg
Vitamin A3.1 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate53 mcg
Choline11 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 92. The excerpt below is the record exactly as published.
BANBURY'S. Mrs. F. S. Webster, Imperial, Cal.— Rub two-thirds cup lard into two cups flour, small one-half teaspoon salt, nearly one-half cup water. Mix well together. Roll as for pie crust and cut with a quart can cover. Filling: One cup seeded raisins, one cup sugar, seven Smyrna figs, and rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.