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Savoury Shortbread Biscuits for Spinach
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
These biscuits are recommended to be served with Spinach.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 250. The excerpt below is the record exactly as published.
Savoury Shortbread Biscuits for Spinach.— Put four ounces of flour into a bowl and mix into it two and a half ounces of butter liquefied, a saltspoonful of salt, one whole well- beaten egg, a pinch of sugar, and one ounce of grated cheese. Add a spoonful of milk or so
Cook this with the app: pantry check, scaling, and the assistant.