Drop Scones

Name: Drop Scones
Ingredients: 4 lb. dry mashed potato; 1 whole beaten egg; 4 lb. prepared flour; a little water and milk; a little salt; a pinch of sugar

From The victory cookery book, 1918

Potatoes lose body in cooking; it is better that all paste made with potato should be kept firm.

Presented as published in 1918. 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

6784Calories

203 gProtein

1426 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories6784 kcal

Protein203 g

Carbohydrates1426 g

Fiber1.2 g

Sugars0.9 g

Total Fat30 g

Saturated Fat0.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Cholesterol26 mg

Sodium226 mg

Potassium2525 mg

Calcium391 mg

Iron103 mg

Magnesium494 mg

Phosphorus2013 mg

Zinc13 mg

Copper2.9 mg

Manganese14 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B61.2 mg

Vitamin B120.1 mcg

Thiamin (B1)17 mg

Riboflavin (B2)8.3 mg

Niacin (B3)125 mg

Folate2955 mcg

Choline42 mg

Caffeine0 mg

Water196 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 57. The excerpt below is the record exactly as published.

Drop Scones Materials —4 lb. dry mashed potato, 1 | whole beaten egg, 4 lb. prepared flour, a _ little water and milk, a little salt and a pinch — of suga

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