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Short Bread, Scotch No. 2
From Cassell's dictionary of cookery, 1892
Serves 2
Bake for half to three-quarters of an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1787. The excerpt below is the record exactly as published.
two ounces of candied citron, chopped small, and two ounces of sweet almonds, blanched and sUced. Rub one pound of butter into the flour, melt another half pound of butter, and with this work up the flour to a smooth paste. If a plainer cake is wanted, less butter maybe used. Sometimes the whole of the butter is melted, and then the bread is more easily made. Roll out the pastry to the thickness of an inch, and in a large oval shape, pinch the edges evenly, prick the surface with a fork or skewer, and sprinkle large comfits over the top. Cut the oval across, thus making two cakes, and place these on paper rubbed with flour, and then upon tins. Bake in a moderate oven. When the bread is lightly browned, it is done enough. It should be remembered that the less the bread is kneaded the shorter it will be. No. 2. Rub three-quarters of a pound of fresh unsalted butter into half a pound of flour ; add a quarter of a pound of ground rice, four table- spoonfuls of moist sugar, two ounces of candied citron, finely minced, and an ounce of sweet almonds, blanched and chopped small. When these ingredients are thoroughly mixed, work the whole into a smooth paste \vith the yolks of two small eggs
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