Dropped Scones

Name: Dropped Scones
Ingredients: half a pound of flour; a quarter of a teaspoonful of carbonate of soda; half a teaspoonful of cream of tartar; half a teaspoonful of salt; nearly a pint of buttermilk

From The handy dictionary of cookery, 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

1139Calories

40 gProtein

201 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories1139 kcal

Protein40 g

Carbohydrates201 g

Fiber0 g

Sugars24 g

Total Fat19 g

Saturated Fat9.3 g

Monounsaturated Fat4 g

Polyunsaturated Fat1 g

Cholesterol54 mg

Sodium1999 mg

Potassium1369 mg

Calcium604 mg

Iron13 mg

Magnesium109 mg

Phosphorus659 mg

Zinc3.5 mg

Copper0.5 mg

Manganese1.7 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A229 mcg

Vitamin E0.3 mg

Vitamin K1.5 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)16 mg

Folate387 mcg

Choline71 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 40. The excerpt below is the record exactly as published.

Dropped Scones. Put into a bowl half a pound of flour, a quarter of a tea- spoonful of carbonate of soda, half a teaspoonful of cream of tartar, half a teaspoonful of salt. Mix all very carefully together with the tips of the Angers. Add nearly a pint of butter mil

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