![]() ![]() ![]() 1 peck of flour was approximately 20lbs*.Scottish measurements like these changed depending on the century, they also varied regionally, so I can't be absolutely sure (even with extensive research) as to exactly how much a 'peck' or a 'mutchkin' was at this time.Īlso, math is not one of my strong suits, so feel free to research and double check the following if you're interested in learning more. You may have trouble deciphering that because the measurements are all really old school Scottish (well, she was writing this in 1736). 'Take a peck of Flour, put three lb of Butter in amoung a little water, and let it melt, pout it in amoung your Flour, put in a Mutchkin of good Barm when it is wrought divide it in three parts, roll out you cakes longer then broad, and gather from the sides with your Finger, cut down the Middle and job it on Top, then send it to the oven.' It doesn't resemble a recipe for modern day shortbread at all, except for using lots of butter. In the early 1700's that began to change, and the very first printed recipe for Scottish shortbread appeared in a cook book called ' Mrs McLintock's Receipts for Cookery and Pastry-Work' published in 1736. ![]() Sometimes written, sometimes simply learned and committed to memory. Walkers (founded in 1898) shortbread being one of my favorites.Īlthough there were some very early cookbooks written prior to the 18th century, often for royalty, most Scottish families had recipes which were handed down from mother to daughters (and grand-daughters). Now, of course, shortbread can be enjoyed anywhere, at any time, and if you don't you don't have the time or ingredients to bake it at home, or you simply don't feel like making your own, there are some good commercial options. Originally the butter-shortbread variety was expensive and most people only got to taste it on special occasions, such weddings, Christmas, Hogmanay (New Year's Eve), Burn's Supper (a celebration in honor of the birth of Scotland's famous poet Robert 'Rabbie' Burns, January 25 each year) and other 'high days and holidays'. But it is known that by the mid 1800's yeast was no longer being used, and many of the 'added extras' that were traditionally added were also becoming less popular. There's no written evidence of exactly when the sweeter, 'fancier' version of shortbread, the one featuring butter and sugar, began to appear. Legend also has it that in the 18th century, Bonnie Prince Charlie was also a fan. Mary Queen of Scots was known to enjoy shortbread in the 16th century.Īpparently she enjoyed sweets, and had a taste for French food (honestly, with the exception of shortbread, and maybe Empire Biscuits, you can't beat French pastries and sweet stuff!), which may have partly contributed to the change in ingredients and flavor. Popular additions were coriander, caraway seeds, almonds, citrus peel, dried fruit. My guess would be that this was to make it taste better as it was likely fairly plain to begin with. In addition to the basic ingredients used to make the 'short bread' of the time, extra ingredients were often added. Check out this page to see learn exactly how that worked! A handy, easily-portable snack which didn't spoil quickly.īut try putting a piece of today's shortbread in your pocket and see what happens - it's an entirely different animal!įun Fact: Porridge started off in a similar way, as a 'take out' snack. This produced a very hard, dry biscuit-bread. She always used it for sweet pies, and the 'regular' pastry was for meat or savory pies. I can remember my Nana making two different types of pastry, one she called 'shortcrust' pastry because it was flakier and more crumbly than the other one.
0 Comments
Leave a Reply. |