Short Bread
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 92. The excerpt below is the record exactly as published.
Short Bread. Put into a bowl twelve ounces of flour, four ounces of rice flour, four ounces of fine sugar, eight ounces of butter, two ounces of minced almonds
Cook this with the app: pantry check, scaling, and the assistant.