Dropped Scones, or Scotch Pancakes

Name: Dropped Scones, or Scotch Pancakes
Ingredients: 4 lb. plain flour; 1 level teaspoonful Al Cooking Salt; 2 good teaspoonsful baking powder; a dessertspoonful of sugar; half an egg; a good gill of milk

From Reasonable recipes, 1940

Presented as published in 1940. 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

6770Calories

205 gProtein

1415 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories6770 kcal

Protein205 g

Carbohydrates1415 g

Fiber0 g

Sugars10 g

Total Fat33 g

Saturated Fat3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol108 mg

Sodium1059 mg

Potassium2687 mg

Calcium1030 mg

Iron103 mg

Magnesium504 mg

Phosphorus2326 mg

Zinc14 mg

Copper2.8 mg

Manganese14 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B61.3 mg

Vitamin B120.9 mcg

Thiamin (B1)17 mg

Riboflavin (B2)8.3 mg

Niacin (B3)122 mg

Folate2915 mcg

Choline95 mg

Caffeine0 mg

Water305 g

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 10. The excerpt below is the record exactly as published.

DROPPED SCONES, OR SCOTCH PANCAKES Sift together 4 lb. plain flour, 1 level teaspoonful Al Cooking Salt, 2 good teaspoonsful baking powder and a dessertspoonful of sugar. Mix’to a thick batter with half an egg (fresh or re- constituted) and a good gill of milk

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