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Banbury Tarts
From San Rafael cook book, 1906, 1906
Serves 9
This will make about 27 or 28 tarts.
Presented as published in 1906. 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
114Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein0.8 g
Carbohydrates31 g
Fiber2 g
Sugars26 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2.3 mg
Potassium113 mg
Calcium19 mg
Iron0.5 mg
Magnesium6.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.5 mcg
Choline3.7 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 83. The excerpt below is the record exactly as published.
BANBURY TARTS— Mrs. L. Hunt, Nlles. From rich pastry cut circles 5 in. in diameter, wet % of the edge, put 2 teaspoons of the mixture on one side, fold the other over it and pinch the edges well together, making little scallops. Filling — 1 package of raisins and 1 piece of citron chopped together very fine, mix this thoroughly with a large cup of sugar and the juice of 4 lemons and the grated rin-d of 2 lemon
Cook this with the app: pantry check, scaling, and the assistant.