Cream Scones

Name: Cream Scones
Ingredients: 1 lb. MILLENNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; 3 ozs. margarine; I gill milk; J gill cream

From Borwick's cookery book, 1890

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

1086Calories

7 gProtein

13 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories1086 kcal

Protein6.5 g

Carbohydrates13 g

Fiber0 g

Sugars5.9 g

Total Fat114 g

Saturated Fat38 g

Monounsaturated Fat40 g

Polyunsaturated Fat23 g

Omega-30 g

Cholesterol135 mg

Sodium794 mg

Potassium311 mg

Calcium877 mg

Iron1 mg

Magnesium26 mg

Phosphorus1074 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0.1 mg

Vitamin A736 mcg

Vitamin E13 mg

Vitamin K81 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate0.9 mcg

Choline32 mg

Caffeine0 mg

Water190 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 15. The excerpt below is the record exactly as published.

CREAM SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. margarine I gill milk. J gill cream

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