vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Barley Meal Scones
From Cookery for every household, 1914
Serves 8
Time to bake: 10 to 15 minutes. Probable cost: 6d.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
204Calories
6 gProtein
44 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein6.1 g
Carbohydrates44 g
Fiber2.9 g
Sugars0.3 g
Total Fat3.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol8.5 mg
Sodium334 mg
Potassium130 mg
Calcium201 mg
Iron2.7 mg
Magnesium36 mg
Phosphorus185 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate48 mcg
Choline11 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 894. The excerpt below is the record exactly as published.
Barley Meal Scones | lb. barley meal. | lb. flour. 1 or 2 oz. butter. A good pinch of salt. 1 dessert-sp, powder. 1 egg. About | pt. milk
Cook this with the app: pantry check, scaling, and the assistant.