Scotch Shortbread
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 35. The excerpt below is the record exactly as published.
SCOTCH SHORTBREAD. Ingredients. i Lb. Flour. 4 Ozs. Castor Sugar. Method. Mix flour, butter, and sugar ; beat eggs thoroughly and add into a stiff paste ; roll out and cut into shapes ; crimp edges • small piece of citron on each cake and bake in moderate oven polour. 1 Lb. Butter. 2 Eggs. A Little Citron
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