Dropped Scones

Name: Dropped Scones
Ingredients: 7 tablespoonful.s of flour; 3 taf)lespoonfuls of sugar; I teaspoon ful baking soda; A little butter milk; ^ teaspoonful cream of tartar; I egg; A pinch of salt

From The St. Mungo cookery book, 1904

Submitted by Mrs. Cunningham, Trinity.

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

424Calories

12 gProtein

82 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories424 kcal

Protein12 g

Carbohydrates82 g

Fiber0 g

Sugars38 g

Total Fat5.7 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium1532 mg

Potassium547 mg

Calcium39 mg

Iron4.1 mg

Magnesium21 mg

Phosphorus158 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.7 mg

Folate111 mcg

Choline147 mg

Caffeine0 mg

Water44 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.

DROPPED SCONES. 7 tablespoonful.s of flour. 3 taf)lespoonfuls of sugar. I teaspoon ful baking soda. A little butter milk. ^ teaspoonful cream of tartar. I egg. A pinch of salt

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