Good Scottish Shortbread
From Modern cookery, in all its branches, 1884
Serves 2
May be indigestible for some, but agreeable to taste.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 484. The excerpt below is the record exactly as published.
GOOD SCOTTISH SHORTBREAD. With one pound of flour mix well two ounces of sifted sugar, and one of candied orange-rind or citron, sliced small ; make these into a paste wdth from eight to nine ounces of good butter
Cook this with the app: pantry check, scaling, and the assistant.