Scotch Shortbread
From The tea-time recipe book (B book), 1900
Cool on a wire tray.
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 The tea-time recipe book (B book) (1900) by Brown & Polson, page 10. The excerpt below is the record exactly as published.
SCOTCH SHORTBREAD. 1 tea- spoonful Brown & Polson’s Paisley Flour. 1 lb. Ordinary Flour. ; 8 oz. Butter. ie 4 oz. Castor Sugar. . Yolk of an Egg.
Cook this with the app: pantry check, scaling, and the assistant.