Dropped Scones
From Household cookery and laundry work, 1882
Do not turn them twice.
Presented as published in 1882. 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
1729Calories
39 gProtein
235 gCarbs
78 gFat
Full nutrition (33 nutrients)
Calories1729 kcal
Protein39 g
Carbohydrates235 g
Fiber6.8 g
Sugars66 g
Total Fat78 g
Saturated Fat41 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.6 g
Cholesterol29 mg
Sodium1103 mg
Potassium997 mg
Calcium287 mg
Iron11 mg
Magnesium197 mg
Phosphorus689 mg
Zinc4.5 mg
Copper1 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A12 mcg
Vitamin E10 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)16 mg
Folate262 mcg
Choline60 mg
Caffeine15 mg
Water20 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 44. The excerpt below is the record exactly as published.
DROPPED SCONES. 1 full breakfast-cupful Flour. 1 breakfast-cupful Butter Milk. 2 teaspoonfuls Soft Sugar. f teaspoouful Carbonate ot Soda. I teaspoonful Tartaric Acid
Cook this with the app: pantry check, scaling, and the assistant.