English Scones

Name: English Scones
Ingredients: one pound of flour; half a teaspoonful of salt; half a teaspoonful of cream of tartar; half a teaspoonful of carbonate of soda; one ounce of butter; butter milk

From The handy dictionary of cookery, 1890

Can be made into one large scone or cut into three-cornered shapes.

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

1818Calories

57 gProtein

364 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories1818 kcal

Protein57 g

Carbohydrates364 g

Fiber0 g

Sugars12 g

Total Fat38 g

Saturated Fat4.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.5 g

Cholesterol93 mg

Sodium2066 mg

Potassium1354 mg

Calcium371 mg

Iron26 mg

Magnesium146 mg

Phosphorus703 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

Water264 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 42. The excerpt below is the record exactly as published.

English Scones. Put into a basin one pound of flour, half a teaspoonful of salt, half a teaspoonful of cream of tartar, half a teaspoonful of carbonate of soda. Mix them well together with the tips of the fingers, then rub in very finely one ounce of butter. Make into a stiff paste with butter milk

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