Shortbread
From Household cookery and laundry work, 1882
Baking time depends on the thickness of the cakes — from a quarter to half an hour.
Presented as published in 1882. 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 Household cookery and laundry work (1882) by Black Mrs, page 43. The excerpt below is the record exactly as published.
$ lb. Butter. Put all on a table and knead the butter and sugar together, then gradually draw in the flour, kneading well and keeping the lump firm in both hands. When all is worked up into a stiff paste, cut it in two or three SHORTBREAD. 7 oz. Flour. 1 oz. Rice Flour. 1 lb. Sugar. £ teaspoonful Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.