Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoonfuls of water 4 ozs- castor 6 drops essence almonds put almonds
- 6 drops essence almonds put almonds
- 4 cup of sugar 1 cup butter 14 teaspoons baking powder pub the butter
- 1 cup butter 14 teaspoons baking powder pub the butter
- 14 teaspoons baking powder pub the butter
- 2 yolks of eggs- 6 ozs
- 6 ozs
- 4 ozs- castor 6 drops essence almonds put almonds
- half icing sugar into saucepan
- 1 egg take the sugar
- one side
- 6 ozs- butter 3 ozs
- 3 ozs
- one thick cake
- 2 cups flour 4 cup of sugar 1 cup butter 14 teaspoons baking powder pub
- 1 raysito
- three pieces
Directions
4 lb. ground almonds 2 yolks of eggs-
6 ozs. icing sugar. 2 tablespoonfuls of water
4 ozs- castor 6 drops essence almonds
Put almonds, sifted sugar and half icing sugar into saucepan;
beat yolks of eggs, water and essence; mix all to a thick cream.
Place over a slow fire till warmed through. Remove and add
remainder of icing sugar.
SHORTBREAD (1).
4 lb. flour 1 oz. ground rice
J lb. butter A few drops of essence lemon
2 oz. sifted sugar
Rub the butter into the flour, add sugar, rice and essence, work into a dough, turn out. on a board, and knead well till all cracks have disappeared. Keep the board well floured to prevent sticking. Prick with a fork, bake in a moderate oven till pale brown. Can be cut into fancy shapes or nicely moulded and kept whole.
HOME ItEClPE BOOK.
SHORTBREAD (2).
4 lb. butter 1 lb. flour
1 lb. castor sugar 1 egg
Take the sugar, make a small ring, break in the eggs. Then take in the butter, and mix thoroughly. Then draw in the flour.
Mrs. Nisbett,
SHORTBREAD (3).
1 lb. flour 4 lb. butter
i lb. cornflour J lb. sugar
Place the flours on the pastry board at one side. First knead the sugar into the butter, and then knead in the flour by degrees to form into round cakes, kneading all the time. The rounds should be about ^ inch thick in the middle, and higher round the edge. Pinch up the edges with both thumbs and first fingers, prick with a fork all over, and right through four or five times for ventilation. Cut into quarters and bake' till a light brown in a moderate oven for twenty minutes or so. Dry on a sieve, standing up the pieces. Anita Hayes.
SHORTBREAD (4).
6 ozs- butter 3 ozs. ground rice
6 ozs. flour 3 ozs. castor sugar
Beat for 10 minutes and bake for i hour, either in one thick cake or several small ones, as liked. Miss Tiiorburn.
SCOTCH SHORTBREAD (1).
2 cups flour 4 cup of sugar
1 cup butter 14 teaspoons baking powder
Pub the butter and flour (with which has been sieved the baking powder) together. Add the sugar and work well. Poll out thinly and cut in rounds or squares; bake until pale brown in a slow oven.
Raysito” S.-l
'lour SST Scones
144 HOME RECIPE BOOK.
SCOTCH SHORTBREAD (2).
i tv, Amir 4 lb. butter >
i lb.' cornflour J lb- pounded sugar
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 stitt paste out it in two or three pieces, and make each piece round or oval as desired, and about half an inch thick ; pinch the edges ; bake in quick oven till they are a nice brown colour. The time depends on the thickness of the cakes — from a 5 to h an lioui .
Ingleborough House, Aberdeen.