Cream Scones
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
2466Calories
54 gProtein
361 gCarbs
136 gFat
Full nutrition (33 nutrients)
Calories2466 kcal
Protein54 g
Carbohydrates361 g
Fiber0 g
Sugars0 g
Total Fat136 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol374 mg
Sodium2866 mg
Potassium856 mg
Calcium500 mg
Iron26 mg
Magnesium137 mg
Phosphorus731 mg
Zinc3.8 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline0 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 72. The excerpt below is the record exactly as published.
CREAM SCONES. 1 lb. flour. 1 teaspoonful salt. 2 eggs. 2 oz. butter. 1 teaspoonful baking- powder. Cream.
Cook this with the app: pantry check, scaling, and the assistant.