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Scotch Shortbread
From A calendar of dinners, with 615 recipes, 1913
Serves 12
Sufficient for two round cakes.
Presented as published in 1913. 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
349Calories
5 gProtein
37 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein5.1 g
Carbohydrates37 g
Fiber0 g
Sugars4.2 g
Total Fat21 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol16 mg
Sodium201 mg
Potassium63 mg
Calcium10 mg
Iron2.4 mg
Magnesium12 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate69 mcg
Choline12 mg
Caffeine0 mg
Water7.3 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 70. The excerpt below is the record exactly as published.
Scotch Shortbread | 4 cupfuls flour 1 cupful Crisco 34 cupful sugar 1 large egg 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.