Scotch Bread
From The spirit of cookery, 1895
Used in several parts of Scotland at breakfast, luncheon, etc.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 254. The excerpt below is the record exactly as published.
SCOTCH BREAD, RUSKS 403 made for the English wedding or bride’s cake ; but there is added to it an outer incrustation, consisting of so-called glace, or glacing, and icing, together with external decora- tions, and a thick layer sometimes between the glacing and the cake of almond and sugar paste. Scotch Bread is a cake of flour, butter, sugar, eggs, spices, and lemon, etc., zest
Cook this with the app: pantry check, scaling, and the assistant.