- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Since today is National Shortbread Day, thought look for Civil War Era recipe. This recipe for Short-Bread is from "Civil War Recipes, Receipts from the Pages of Godey's Lady's Book". Recipe is dated 1864.
Short-Bread
"For making good Scotch short-bread, provide two pounds of flour, one pound of butter, four eggs, and twelve ounces of loaf-sugar, powdered very finely. Rub the butter and sugar into the flour with your hand, and, by means of the eggs, convert it into a stiff paste. This must be rolled out to quite half an inch in thickness and cut into square cakes, or round, if preferred. The Scotch ones are generally square, and six inches in size. The edges should be pinched up to the height of about an inch, and on the top of the cake should be laid some slices of candied peel and some large caraway comfits. These are slightly pressed down so as to imbed about half of each in the cake. They must be baked in a warm oven upon iron plates."
I got this cookbook for Christmas. Always had to go to my library before to check it out so could get the different recipes. So happy to now have my own copy.
Short-Bread
"For making good Scotch short-bread, provide two pounds of flour, one pound of butter, four eggs, and twelve ounces of loaf-sugar, powdered very finely. Rub the butter and sugar into the flour with your hand, and, by means of the eggs, convert it into a stiff paste. This must be rolled out to quite half an inch in thickness and cut into square cakes, or round, if preferred. The Scotch ones are generally square, and six inches in size. The edges should be pinched up to the height of about an inch, and on the top of the cake should be laid some slices of candied peel and some large caraway comfits. These are slightly pressed down so as to imbed about half of each in the cake. They must be baked in a warm oven upon iron plates."
I got this cookbook for Christmas. Always had to go to my library before to check it out so could get the different recipes. So happy to now have my own copy.