Banbury Tarts
Ingredients
- 1 cup raisins
- 1 cup sugar
- 1 egg
- 1 cracker
- Juice and grated rind 1 lemon
Steps
- Stone and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water half-way round, fold over, press edges together with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven.
More recipes with raisins, eggs, crackers or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.