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Banbury Cakes

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1/2 lb.
  2. Pastry--5d.
  3. 1 oz.
  4. Currants 1 oz.
  5. Raisins Half a Lemon Half an Orange--2d.
  6. 1 oz.
  7. Cake or Bread Crumbs--1/2d.
  8. 1 oz.
  9. Sugar--1/2d.
  10. Stone the raisins and chop them lightly, put them into a basin with the currants cleaned, the sugar, and the cake or bread crumbs.
  11. Mix together, grate over the rind of half a lemon, and half an orange.
  12. Strain in the juice, and let it stand for an hour.
  13. Roll out the pastry and cut into rounds about three inches long.
  14. Lay a little of the mixture in the centre, close over the pastry, turn the cake over, flatten it out in the middle.
  15. Brush over with sugar, and bake in rather a quick oven.
  16. Serve warm.