vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Scotch Short Cake (Aberdeen)
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 128. The excerpt below is the record exactly as published.
SCOTCH SHORT CAKE (ABERDEEN). Seven ounces flour, one ounce rice flour, quarter pound but- ter, three ounces sugar, one egg (yolk)
Cook this with the app: pantry check, scaling, and the assistant.