British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Currant Scones
From Cookery for every household, 1914
Serves 3
Time to bake: 12 to 15 minutes. Probable cost: 6d.
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
745Calories
20 gProtein
162 gCarbs
18 gFat
Full nutrition (31 nutrients)
Calories745 kcal
Protein20 g
Carbohydrates162 g
Sugars19 g
Total Fat18 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol45 mg
Sodium8.6 mg
Potassium485 mg
Calcium82 mg
Iron11 mg
Magnesium64 mg
Phosphorus236 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C137 mg
Vitamin A10 mcg
Vitamin E0.8 mg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate272 mcg
Choline0.7 mg
Water86 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 894. The excerpt below is the record exactly as published.
Currant Scones 1 lb. flour. oz. Paisley flour. 2 oz. butter. J lb. 'currants. 2 oz. sugar. About | pt. milk
Cook this with the app: pantry check, scaling, and the assistant.