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Shortbread

Name: Shortbread
Yield: 8 servings
Ingredients: one pound flour; ten ounces butter and lard; quarter pound brown sugar; one egg

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

590Calories

7 gProtein

58 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories590 kcal

Protein7 g

Carbohydrates58 g

Fiber0 g

Sugars14 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol57 mg

Sodium14 mg

Potassium105 mg

Calcium26 mg

Iron3.4 mg

Magnesium17 mg

Phosphorus74 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A10 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate94 mcg

Choline36 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 13. The excerpt below is the record exactly as published.

Shortbread One pound flour, ten ounces butter and lard, quarter pound brown sugar, one egg

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