Cream Scones

Name: Cream Scones
Ingredients: i c flour; i tp baking powder; i tp sugar; I A tp salt; i tb butter; iegg; I tb cream

From Domestic science (1914 text-book), 1914

Presented as published in 1914. 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

599Calories

20 gProtein

103 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories599 kcal

Protein20 g

Carbohydrates103 g

Fiber0 g

Sugars4.4 g

Total Fat23 g

Saturated Fat4.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol233 mg

Sodium1131 mg

Potassium257 mg

Calcium324 mg

Iron8.4 mg

Magnesium42 mg

Phosphorus342 mg

Zinc1.6 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.5 mg

Folate224 mcg

Choline147 mg

Caffeine0 mg

Water61 g

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 55. The excerpt below is the record exactly as published.

Cream Scones Materials used: Class Rule i c flour i tp baking powder i tp sugar I A tp salt i tb butter iegg I tb cream

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