British/Irishbreakfast

Currant Scones

Name: Currant Scones
Cuisine: British/Irish
Ingredients: 1- lb. MILLIlNNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; 3 ozs. lard or margarine; 3 ozs. sugar; I oz. candied peel; Milk

From Borwick's cookery book, 1890

Presented as published in 1890. 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

955Calories

1 gProtein

92 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories955 kcal

Protein0.6 g

Carbohydrates92 g

Fiber3 g

Sugars86 g

Total Fat69 g

Saturated Fat13 g

Monounsaturated Fat33 g

Polyunsaturated Fat21 g

Omega-31.7 g

Cholesterol0 mg

Sodium1259 mg

Potassium63 mg

Calcium694 mg

Iron1.4 mg

Magnesium8.8 mg

Phosphorus888 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A0.9 mcg

Vitamin E4.5 mg

Vitamin K64 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.5 mcg

Choline2.4 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 15. The excerpt below is the record exactly as published.

URRANT vSCONES. 1- lb. MILLIlNNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 3 ozs. lard or margarine. 3 ozs. sugar. \ lb. currants. I oz. candied peel. Milk

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