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Shortbread
From Magnet users cook book, 1920
Serves 12
Presented as published in 1920. 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
348Calories
3 gProtein
42 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories348 kcal
Protein3.4 g
Carbohydrates42 g
Fiber0 g
Sugars18 g
Total Fat26 g
Saturated Fat7.1 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2 g
Cholesterol38 mg
Sodium6.7 mg
Potassium69 mg
Calcium22 mg
Iron1.9 mg
Magnesium10 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline9.4 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 56. The excerpt below is the record exactly as published.
SHORTBREAD. Three level cups flour, 1 heaping cup of brown sugar, 1 cup lard, % cup butter. Mix together. Press into shape. When done, cut~ in squares.—Mrs. S. E. Sivesley, Box 109, Cromar, Manitoba. SCOTCH SHORTBREAD. One lb. butter, 2 lbs. flour, 14% lbs. powdered sugar. Mix sugar and flour, then work in butter.—Mrs. J. M. Wedderburn, Roden, Alta. SOFT COOKIES. One cup of butter (heaping), 144 cups sugar, 2 eggs, 3 tablespoons sour cream, small teaspoon soda, and as little flour as will roll them not too thin.—Mrs. Geo. Christie, Campbell Settlement, N. B. SUGAR COOKIES. One egg, 1% cups sugar, 1 cup shortening, 2 tea- spoons cream of tartar, 1 teaspoon soda, 1 nutmeg (grated). Flour to thicken, so as to be able to roll out. Bake in quick oven.—Mrs. Frank R. Crossman, Dorchester, N. B. TRIBLETS. Take one pound of dates, stone them, put them in one cup of sugar, cover them with water and cook until done. 1% cups of rolled oats, 1 cup of sugar, 2 cups flour, 1 cup butter,
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