vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Banbury Tarts
From Boston Cooking-School cook book, 1896
Serves 6
With Cheese: Place a thin square of cheese on filling before folding.
Presented as published in 1896. 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
242Calories
2 gProtein
58 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories242 kcal
Protein2.3 g
Carbohydrates58 g
Fiber1.9 g
Sugars35 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium26 mg
Potassium245 mg
Calcium15 mg
Iron1.1 mg
Magnesium10 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.6 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate8.9 mcg
Choline29 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 265. The excerpt below is the record exactly as published.
BANBURY TARTS 1 cup seeded raisins, chopped 1 egg, slightly beaten 1 cup sugar 1 tablespoon cracker crumbs Juice and grated rind 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.