British/Irishbreakfast

Currant Scones

Name: Currant Scones
Cuisine: British/Irish
Ingredients: \ lb. flour; i oz. currants; | oz. sugar; About i gill milk; i oz. butter; l teaspoonful of salt; | teaspoonful of cream of tartar; £ teaspoonful of carbon-ate of soda

From Berridge House recipe book, 1910

Presented as published in 1910. 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

1036Calories

29 gProtein

215 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1036 kcal

Protein29 g

Carbohydrates215 g

Fiber0 g

Sugars34 g

Total Fat31 g

Saturated Fat2.3 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol81 mg

Sodium3019 mg

Potassium991 mg

Calcium214 mg

Iron13 mg

Magnesium83 mg

Phosphorus390 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D1.2 mcg

Vitamin C51 mg

Vitamin A42 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate363 mcg

Choline22 mg

Caffeine0 mg

Water158 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 15. The excerpt below is the record exactly as published.

Currant Scones \ lb. flour, i oz. currants, | oz. sugar, About i gill milk, i oz. butter, Method. — Make as cleaned currants to dr l teaspoonful of salt, | teaspoonful of cream of tartar, £ teaspoonful of carbon- ate of soda

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