National Wheatmeal Shortbread
From Miller's recipe book, 1947
Electric Temperature 350° F. Regulo No. 3. This is a shortbread of real ‘melt-in-the-mouth’ deliciousness.
Presented as published in 1947. 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
Nutrition per serving
1763Calories
22 gProtein
216 gCarbs
94 gFat
Full nutrition (33 nutrients)
Calories1763 kcal
Protein22 g
Carbohydrates216 g
Fiber0 g
Sugars57 g
Total Fat94 g
Saturated Fat16 g
Monounsaturated Fat41 g
Polyunsaturated Fat30 g
Cholesterol0 mg
Sodium1917 mg
Potassium294 mg
Calcium1085 mg
Iron13 mg
Magnesium59 mg
Phosphorus609 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A929 mcg
Vitamin E17 mg
Vitamin K104 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate319 mcg
Choline14 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 4. The excerpt below is the record exactly as published.
NATIONAL WHEATMEAL SHORTBREAD 2 ozs. sugar 7 ozs. flour 4 ozs. margarine Pinch of salt 4 teaspoonful Miller’s British Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.