British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream Scones
From The encyclopædia of practical cookery, 1890
Serves 6
Serve on a folded napkin.
Presented as published in 1890. 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
134Calories
1 gProtein
1 gCarbs
14 gFat
Full nutrition (22 nutrients)
Calories134 kcal
Protein0.8 g
Carbohydrates1.5 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Cholesterol40 mg
Sodium8 mg
Potassium38 mg
Calcium24 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 553. The excerpt below is the record exactly as published.
Cream Scones. Cream Sauce with Vinegar. Put 1 table-spoonful of flour into a saucepan with loz. of butter, and stir it over the fire until mixed, but not browned; then pour in gradually g pint of Cream, and continue stirring until thick and boiling. Season the sauce with salt and a small quantity of grated nutmeg ; squeeze in the juice of a lemon, or a sufficient quantity of vinegar to give it an acid flavour, then serve. Cream Scones. — Put g pint of Cream into a saucepan, and when on the point of boiling, sift in sufficient flour to make a stiff batter, stirring all the time ; add 1 pinch of salt
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