vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
English Banbury Cakes
From The household (of the Detroit free press), 1886
Serves 10
The meat for this cake is made by mixing all ingredients and keeping in a jar.
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 359. The excerpt below is the record exactly as published.
ENGLISH BANBURY CAKES. Roll out the paste about half an inch thick and cut it into pieces ; then roll again till each piece becomes twice the size ; put some Banbury meat in the middle of one side ; fold the other over it and finish it up into somewhat of an oval shape ; flatten it with your hand at the top, letting the seam be quite at the bottom ; rub the tops over with the 420 CAKE. white of an egg, laid on with a brush, and dust loaf sugar over them ; bake in a moderate oven. The meat for this cake is made thus : Beat up a quarter of a pound of butter until it becomes in a state of cream ; then mix with it a half a pound of candied orange and lemon peel cut fine, one pound of currants, quarter of an ounce of ground cinnamon and a quarter of an ounce of allspice
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Cook this with the app: pantry check, scaling, and the assistant.