Shortbread

Ingredients

• a lb. of Flour
• 1 oz. Sugar, shelled powdered
• 4 Eggs
• 1 lb. Butter

Method

1. 1

   Rub the flour and sugar well into the butter, make into a stiff paste with four eggs, roll to double the thickness of a penny.

2. 2

   Bake in a warm oven for twenty minutes.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 75. The excerpt below is the record exactly as published.

a lb. of Flour. 4 oz. of Butter or Fat. I pirtt of Milk. I teaspoonful of Baking Powder. Mix well together ; roll out half an inch thick, and cut with a wineglass. Bake twenty minutes. Cut in two, and butter, and send in hot. SCONES. Ingredients. 1 lb. of Flour. A few Currants, if liked. 2 oz. of Butter. J lb. of Sugar. 1 teaspoonful of Baking Powder. i Egg. Beat the egg in half a cupful of water; mix quickly and thoroughly with the other ingredients. Divide into rounds, which cut into four little cakes each and bake. SHAPE {COLD MEAT). Butter a plain mould ; chop up any kind of cold meat you may have ; add some stock, warmed, with about three ounces of gelatine, flavoured with pepper, salt, nutmeg, and lemon juice. Have some hard-boiled eggs cut in quarters, garnish the mould with them, pour the mixture into the mould. Turn out when cold. 133 SHORTBREAD— SILK (TO RENOVATE BLACK), [S SHORTBREAD. (Mrs. Cloete.) Ingredientt. a lb. Floor. la oz. Sugar, 6nel]r powdered. 4 Eggs. I lb. Butter.

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