Banbury Turnovers

Ingredients

• 1 lb. of sugar
• 1/2 lb. of butter
• 1 lb. of flour
• 2 lbs. of the best currants
• 1 oz. of powdered allspice
• the same of cinnamon
• 1/2 lb. of candied orange and lemon peel

Method

1. 1

   Cream sugar and butter, add flour, currants, spices, and peel.

2. 2

   Roll out paste into squares, fill with mixture, fold, sprinkle sugar, and bake in a hot oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 283. The excerpt below is the record exactly as published.

1 lb. of flour ; and add a pinch of salt, two table-spoonfuls of powdered sugar, and as much milk as will make a firm, smooth paste. Apple Custard Pie. — Stew the ap- ples with plenty of sugar and let them cool. Mix the yolks of six eggs with a full pint of the stewed apples, season with nutmeg and cinnamon. Add a quart of milk gradually, stirring well, then add the well-beaten whites of six eggs. This pie can be made with or without top crust, or with a crust in lattice. Apple Meringue Pie. — Pare and slice tart apples, stew and sweeten them, mash them smooth, and flavor with lemon-juice and a little nutmeg. Line a pie-plate with rich pie-crust, and fill it with the cooked apples. Put over the top of the apples a thick meringue. This pie is to be eaten cold. Apple Pie, Grated. — One quart of grated apples ; add to it % lb. of melted butter, Yz lb. of white sugar, cinna- mon, or any other spice, yolks of eight eggs, beaten, then the beaten whites. Have the pie-dish lined with puff paste, fill up with the apple mixture, and bake. 253 Apple Pie, Sliced PIES, ETC Chocolate Cream Pie Another way : — Grate four or five tart apples ; mix the yolks of three eggs with half a cupful of granulated sugar ; add a fiat teaspoon! ul of ground cinnamon, some chopped raisins, chop- ped almonds, some dried currants, and the grated rind of a lemon. Bake in a quick oven. When done, spread with a meringue made by beating the three whites with as many table-spoonfuls of powdered sugar until well thickened; return to the oven to brown, and serve cold. Apple Pie, Sliced. — Line a deep pie-plate with plain paste ; pare and cut in slices six sour apples; allow one cupful -of sugar, and quarter of a grated nutmeg mixed with it; fill the pie-plate with the sliced apples, sprinkle the sugar between the layers, wet the edges of the under crust with cold water, lay on the cover, and press down securely so that no juice may escape. Bake three-quarters of an hour, or less if the apples are very tender. Apple Pies without Apples. — Put ten large, square soda crackers in a bowl ; pour over them a quart of boil- ing water ; let them soak for an hour ; then mash them up very fine ; add to them the grated peel and juice of four lemons, and five teacupfuls of brown sugar ; put it in pastry and bake like any other pie. Apricot Pie. — Pare, stone, and halve the apricots. Place them in a pie-dish, piling them high in the middle. Strew over them a little sifted sugar, and a few of the kernels blanched and chopped small. Cover them with a good, light crust, and bake in a moderate oven. Time to bake, three-quarters of an hour. Apricot-jam Tarts. — Pare ripe apri- cots, break them in halves, and re- move the stones. To every pound of fruit allow a pound of finely pow- dered sugar. Strew the sugar over the fruit, and stand for twelve hours. Break the stones, blanch the kernels. and put them, with the fruit and sugar, into a preserving - kettle. Simmer gentlj7, removing the apricots as they are done, and skimming the syrup. Mash fruit, kernels, and syrup to- gether, and put into jars to cool. Line tart-pans with puff paste, fill with the jam, crossing the top with strips of paste. Bake in a quick oven. Serve cold, sprinkled with sugar. Banbury T urnovers. — Though to call them mince pies without mC&t would be a more appropriate name. Take 1 lb. of sugar and Yz lb. of butter and cream together; then lb. of flour, 2 lbs. of the best currants, oz. of powdered allspice, and the same of cinnamon, and Vz lb. of candied or- ange and lemon peel

Cook this with the app: pantry check, scaling, and the assistant.