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Short Bread

Name: Short Bread
Yield: 12 servings
Ingredients: One pound of flour; ten ounces butter and lard; quarter pound brown sugar; one egg

From The Toronto Cook Book, 1915

Serves 12

Presented as published in 1915. 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

393Calories

5 gProtein

39 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories393 kcal

Protein4.7 g

Carbohydrates39 g

Fiber0 g

Sugars9.2 g

Total Fat25 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol38 mg

Sodium9.3 mg

Potassium70 mg

Calcium17 mg

Iron2.3 mg

Magnesium11 mg

Phosphorus49 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A6.7 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate63 mcg

Choline24 mg

Caffeine0 mg

Water7 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 50. The excerpt below is the record exactly as published.

Short Bread One pound of flour, ten ounces butter and lard, quarter pound brown sugar, one egg

Cook this with the app: pantry check, scaling, and the assistant.