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Mrs.Holroyd receipt book, 1830-1900
Page 59
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Scotch Short - bread. 2 lbs Flour, 1 lb Butter, 3/4 lb Sugar, Melt the butter and mix all together, divide into three or four pieces, roll it out on white paper dulled with flour any thickness you please, pinch it round the edge with your fingers, and prick it on the top with a fork. Bake in a moderate oven until it is just browned. Two tablespoonful of the flour may be left out, and in its stead, put in two tablespoonful of ground Rice -
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Scotch Short - bread. 2 lbs Flour, 1 lb Butter, 3/4 lb Sugar, Melt the butter and mix all together, divide into three or four pieces, roll it out on white paper dulled with flour any thickness you please, pinch it round the edge with your fingers, and prick it on the top with a fork. Bake in a moderate oven until it is just browned. Two tablespoonful of the flour may be left out, and in its stead, put in two tablespoonful of ground Rice -
Szathmary Culinary Manuscripts and Cookbooks
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