Banbury Tarts
From Purity flour cookbook, 1917
These are also nice with the following filling: 1 pound figs, 2 ounces citron, 1 cup pistachio nuts or almonds, 2 ounces seeded raisins.
Presented as published in 1917. 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
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 19. The excerpt below is the record exactly as published.
BANBURY TARTS 1 lemon (juice and grated rind). 1 cup raisins, seeded and cliopped fine. 1 tablespoon cracker crumbs. i cup brown sugar. 1 egg
Cook this with the app: pantry check, scaling, and the assistant.