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English Shortbread

A historical recipe from The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890).

A historical recipe

The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Project Gutenberg eBook #53627.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Bread and Biscuit Baker's and Sugar-Boiler's Assistant Including a Large Variety of Modern Recipes, by Robert Wells (1890). Digitised by Project Gutenberg, eBook #53627 (https://www.gutenberg.org/ebooks/53627). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 lb.
  2. of flour, ½ lb.
  3. of sugar, ½ lb.
  4. butter, 2 eggs.
  5. Mix as for Scotch Shortbread, ornament the tops with designs of neatly-cut lemon peel and caraway comfits.