Shortbread
From The new Albatross recipe book, 1930
When rice flour is obtainable allow 1 oz. of it in place of the cornflour.
Presented as published in 1930. 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
670Calories
2 gProtein
65 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein2.1 g
Carbohydrates65 g
Fiber2.1 g
Sugars43 g
Total Fat47 g
Saturated Fat8.2 g
Monounsaturated Fat21 g
Polyunsaturated Fat16 g
Cholesterol0 mg
Sodium18 mg
Potassium100 mg
Calcium4.1 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A464 mcg
Vitamin E8.9 mg
Vitamin K52 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.7 mcg
Choline13 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from The new Albatross recipe book (1930) by Spillers Limited, page 15. The excerpt below is the record exactly as published.
3 oz. Albatross Self-Raising Flour 3 oz. butter or margarine 4 oz. castor sugar 2 large eggs A few drops vanilla essence 1 tablespoon water Cream the fat and sugar very well. Stir inthe flour. Lightly add the very well beaten eggs and the vanilla essence. Finally, add the water. Turn into a well greased and floured 6” tin and bake for 35- 40 minutes ina moderately hot oven. (Regulo Mark 4 or 375° Fahr.). ar SHORTBREAD 3 oz. Albatross Seif-Raising 1-14 oz. castor sugar Flour Pinch of salt 1 oz. cornflour 2 oz. margarine
Cook this with the app: pantry check, scaling, and the assistant.