Dropped Scones
From Berridge House recipe book, 1910
Buttermilk may be omitted, using sweet milk instead; using also double the given quantity of cream of tartar.
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
1921Calories
57 gProtein
391 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories1921 kcal
Protein57 g
Carbohydrates391 g
Fiber0 g
Sugars37 g
Total Fat15 g
Saturated Fat4.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium1726 mg
Potassium1751 mg
Calcium367 mg
Iron26 mg
Magnesium146 mg
Phosphorus697 mg
Zinc4.2 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.4 mg
Niacin (B3)31 mg
Folate738 mcg
Choline36 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 47. The excerpt below is the record exactly as published.
Dropped Scones 1 lb. flour, 2 tablespoonsful sugar, 1 teaspoonful baking soda, 1 egg, 1 teaspoonful cream of about f pint butter- tartar, milk. Method. — Mix dry ingredients. Add egg un- beaten and enough buttermilk to make a smooth batter ; beat well. Grease a hot girdle with a bit of suet. Drop on the batter, a spoonful at a time, till the girdle is full. When the scones are brown underneath and covered with bubbles on the top, turn with a knife, and brown on the other side. Buttermilk may be omitted, sweet milk being used instead ; using also double the given quantity of cream of tartar. 142 COOKERY RECIPES Girdle Scones i lb. Hour, i small teaspoonful i teaspoonful salt, carbonate of soda, about v pint buttermilk, i small teaspoonful cream of tartar
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