Regency shortbread with candied peel and almonds

Some of the sweetmeats, Bella’s aunt might have had served from her kitchen in George Square.

Regency romance and recipes...

For this post, I thought I’d talk about that old favorite … shortbread.

Shortbread has been around for a long time. Before the nineteenth century, it was made with yeast, but by the Regency period it was pretty much the same, delicious, crumbly biscuit we know today.

Regency shortbread Regency shortbread with candied peel and almonds

Margaret Dods’ Scotch Shortbread recipe from 1826 includes ground almonds and candied peel, and it seemed too good to pass over.

However, her recipe starts: “to the fourth of a peck of flour…” How much does a peck of flour weigh? According to the online Encyclopedia Britannica, it’s a quarter of an imperial bushel. But they don’t tell me how much a bushel weighs! Elsewhere, I find that a bushel is the equivalent of 42 pounds. So that means this recipe gives about 2.5 lb flour to 1 lb butter which, to me, seems like a…

View original post 427 more words

Advertisements

2 thoughts on “Regency shortbread with candied peel and almonds

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s