A Dictionary of the Older Scottish Tongue (up to 1700)
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About this entry:
First published 2000 (DOST Vol. VIII).
This entry has not been updated since then but may contain minor corrections and revisions.
Quotation dates: 1597-1699
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Schort-breid, n. Also schorte-, short- and -bread, -brid. [S(c)hort adj. and Brede n.1] An article of food made from flour, butter and sugar mixed in such proportions that when baked it has a short, or biscuit-like, texture.1597 Paterson Ayr & Wigton (1863) I 110.
[In 1597 it was enacted that] short-bread should not have less than half ane pund of butter to the peck [and] to be sauld at xvi d. 1617–18 Dumbarton Common Gd. Acc. 19.
Four schort breid and ane buist of confeitis 1635–6 Peebles B. Rec. I 419.
For aill and schorte bread 1648 Irvine Mun. II 252.
Ane pynt of wyne with ane schort breid 1690 Hawick Arch. Soc. (1905) 13.
A pek of flur bikin short brid and buttor to it, £1 4s. 1699 Binns P. (SRS) 96.
To eight pecks of shortbread, 36 s. per peck £14 8 s.
