Cream Scones
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Bake in a high oven for 15 minutes until light brown. Test by pressing dough in center; it should be springy.
Presented as published in 1915. 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
1897Calories
38 gProtein
232 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1897 kcal
Protein38 g
Carbohydrates232 g
Fiber0 g
Sugars25 g
Total Fat114 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol490 mg
Sodium2704 mg
Potassium646 mg
Calcium1006 mg
Iron16 mg
Magnesium91 mg
Phosphorus800 mg
Zinc3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K5.8 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate425 mcg
Choline147 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 38. The excerpt below is the record exactly as published.
Cream Scones. Flour, baking powder, sugar, salt, butter, eggs
Cook this with the app: pantry check, scaling, and the assistant.