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Barley Scones
From The home cook book, 1905
Serves 6
Serve hot.
Presented as published in 1905. 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
49Calories
3 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein2.7 g
Carbohydrates3.8 g
Fiber0 g
Sugars3.9 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium420 mg
Potassium122 mg
Calcium100 mg
Iron0 mg
Magnesium9.7 mg
Phosphorus82 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline14 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 133. The excerpt below is the record exactly as published.
BARLEY SCONES Bring a pint of milk to boil in a saucepan, adding a tea- spoon of salt. Mix in fresh barley meal till you have a stiff paste. Then proceed as in making cream scones. Roll out the paste and cut it in cakes — these cakes are very often tri- angular. Bake on a greased hot griddle or in a pan in a quick oven. Serve hot. CREAM SCONES In a saucepan bring to boil a pint of cream. Sift in enough flour to make a thick batter, while sifting keeping the cream hot, but not boiling. Add a teaspoon of salt
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