British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream Scones
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
344Calories
4 gProtein
19 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein3.9 g
Carbohydrates19 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium405 mg
Potassium104 mg
Calcium52 mg
Iron1.2 mg
Magnesium10 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate33 mcg
Choline0 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 203. The excerpt below is the record exactly as published.
cream scones, or merely mix fine fresh barley meal with a teaspoon of salt and enough hot milk to make a stiff paste. On a floured board roU out this paste and cut it in cakes. Bake in a quick oven or on a hot griddle upon which fat has been rubbed. Serve hot, and buttered if you choose. BBEAD8, PA8TE8y AND PIE8 871 Cream Soones Having brought to the boiling-point in a saucepan a pint of cream, sift in flour enough to make a thick batter
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