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Miss Collins recipe collection manuscript, 19th century?

Page 22

22. Scotch Cakes, or short bread.
For the finest short bread you must allow to two pounds of flour, one pound and half of butter, which you must place on the fire till it becomes oil, pour off the oil, leaving the milky part behind, put the flour into a bowl, mix with it. two pounds of powdered sugar, two ounces of candied citron, one ounce of preserved orange peel cut small, and one ounce of sweet almonds finely beaten, and a little salt. make a hole in the flour thus mixed, and pour in the butter oil hot from the fire, with a quarter of a pint of fresh yeast, stir it with a spoon till it becomes dough, make it round like a ball strew on it some flour, and roll it about an inch thick, cut it in different shapes, and lay between each cake a sheet of the best brown paper, bake it in a cool oven to prevent burning, throwing first some carraway comfits on each cake; the less it is worked the better, It will keep good a year, only warm it as

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22. Scotch Cakes, or short bread. For the finest short bread you must allow to two pounds of flour, one pound and half of butter, which you must place on the fire till it becomes oil, pour off the oil, leaving the milky part behind, put the flour into a bowl, mix with it. two pounds of powdered sugar, two ounces of candied citron, one ounce of preserved orange peel cut small, and one ounce of sweet almonds finely beaten, and a little salt. make a hole in the flour thus mixed, and pour in the butter oil hot from the fire, with a quarter of a pint of fresh yeast, stir it with a spoon till it becomes dough, make it round like a ball strew on it some flour, and roll it about an inch thick, cut it in different shapes, and lay between each cake a sheet of the best brown paper, bake it in a cool oven to prevent burning, throwing first some carraway comfits on each cake; the less it is worked the better, It will keep good a year, only warm it as