British/Irishdessert
Scotch Shortbread
From The thorough good cook, 1895
Serves 12
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 thorough good cook (1895) by George Augustus Sala, page 231. The excerpt below is the record exactly as published.
Scotch Shortbread. Put two pounds of butter in some warm place over- night, where it will gradually become soft without at the same time melting. Take two quarterns of flour, and mix with half a pound of loaf-sugar in powder ; add these to the butter, and knead the whole till it appears like a dough; then add a tablespoonful or two of yeast
Cook this with the app: pantry check, scaling, and the assistant.