Barley Meal Scones

Name: Barley Meal Scones
Ingredients: two pounds barley meal; three-fourths teaspoonful baking soda; three-fourths teaspoonful cream of tartar; half a teaspoonful salt; buttermilk

From Physical culture cook book, 1901

Presented as published in 1901. 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

3139Calories

95 gProtein

678 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories3139 kcal

Protein95 g

Carbohydrates678 g

Fiber92 g

Sugars7.3 g

Total Fat15 g

Saturated Fat3 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat7 g

Cholesterol0 mg

Sodium2299 mg

Potassium3407 mg

Calcium291 mg

Iron24 mg

Magnesium871 mg

Phosphorus2685 mg

Zinc18 mg

Copper3.1 mg

Manganese9.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E5.2 mg

Vitamin K20 mcg

Vitamin B63.6 mg

Vitamin B120 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)1 mg

Niacin (B3)57 mg

Folate73 mcg

Choline343 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 11. The excerpt below is the record exactly as published.

Barley Meal Scones. — Two pounds bar- ley meal, three-fourths teaspoonful baking soda, three-fourths teaspoonful cream of tar- tar, half a teaspoonful salt, and buttermilk

Cook this with the app: pantry check, scaling, and the assistant.