Short Cakes

Ingredients

• half a pound of fresh butter
• a pound of flour
• a pinch of salt
• four tablespoonfuls of powdered sugar
• a beaten egg
• as much milk as will make a smooth paste

Method

1. 1

   Rub butter into flour, add salt, sugar, beaten egg, and milk to form a smooth paste.

2. 2

   Roll out to a quarter inch thick, cut into shapes, and bake until crisp.

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.

Short Cakes. — Ordinary short cakes are simply made of pastry, sweetened with sugar, rolled out to the thickness of three- quarters of an inch, cut into pieces of any con- venient size, baked, and served hot. These are frequently made in economical households of pastiy that is left after making pies and tarts. Superior short cakes may be made as follows : — No. 1. Rub half a pound of fresh butter into a pound of flour ; add a pinch of salt, four table-si^oonfuls of powdered sugar, a beaten egg, and as much milk as will make a smooth paste

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