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Shortbread
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 90. The excerpt below is the record exactly as published.
Shortbread. — f- lb. flour, f lb. ground rice, i lb. butter, | lb. castor sugar, 1 egg (yolk only), comfits. Take the butter in the lump and work into the butter the dry ingredients with the palms of your hands, and work well. Roll out and cut into six-inch squares of half an inch thick, put them on a flat tin covered with buttered paper, prick over the top with a fork, and put comfits on them. Bake for twenty minutes in a moderate oven. Shortbread. — 4 oz. flour, 1 oz. rice flour, 3 oz. butter, 2 oz. sugar
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