British/Irishbreakfast
Currant Scones
From The St. Mungo cookery book, 1904
Incomplete recipe.
Presented as published in 1904. 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
1697Calories
49 gProtein
347 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories1697 kcal
Protein49 g
Carbohydrates347 g
Fiber12 g
Sugars11 g
Total Fat32 g
Saturated Fat3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.1 g
Cholesterol80 mg
Sodium5529 mg
Potassium732 mg
Calcium1677 mg
Iron21 mg
Magnesium99 mg
Phosphorus2808 mg
Zinc3.3 mg
Copper0.5 mg
Manganese4.5 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.3 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)27 mg
Folate895 mcg
Choline65 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 57. The excerpt below is the record exactly as published.
CURRANT SCONES. i lb. ,'>elf-rai.sing flour. A dessertspoonful castor sugar. A dessertspoonful syrup. 2 handfuls of currants, i oz. butter. I gill of buttermilk
Cook this with the app: pantry check, scaling, and the assistant.