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Fancy Scones
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Presented as published in 1907. 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
429Calories
11 gProtein
94 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein11 g
Carbohydrates94 g
Fiber1.6 g
Sugars19 g
Total Fat11 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol45 mg
Sodium8.9 mg
Potassium757 mg
Calcium44 mg
Iron5.5 mg
Magnesium30 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A6.8 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate149 mcg
Choline16 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 145. The excerpt below is the record exactly as published.
FANCY SCONES. Take four pounds of flour, two yolks, one ounce of soda, two and one-quarter ounces of cream of tartar, a little salt, eight ounces of butter, eight ounces of sugar, lemon and mace; add half a pound of currants, or half a pound of sultana raisins; or, half a pound of mixed peel, currants and raisins
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