Five O'Clock Tea Scones

Name: Five O'Clock Tea Scones
Ingredients: 1 lb. MILLENNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; I gill milk; I egg; I teaspoonful salt; 4 ozs. margarine

From Borwick's cookery book, 1890

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

958Calories

11 gProtein

9 gCarbs

100 gFat

Full nutrition (34 nutrients)

Calories958 kcal

Protein11 g

Carbohydrates9 g

Fiber0 g

Sugars6 g

Total Fat100 g

Saturated Fat20 g

Monounsaturated Fat44 g

Polyunsaturated Fat31 g

Omega-30 g

Cholesterol201 mg

Sodium3182 mg

Potassium272 mg

Calcium836 mg

Iron1.9 mg

Magnesium25 mg

Phosphorus1108 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0.1 mg

Vitamin A1048 mcg

Vitamin E18 mg

Vitamin K104 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate25 mcg

Choline183 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 15. The excerpt below is the record exactly as published.

FIVE O'CLOCK TEA SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. I gill milk. I egg. I teaspoonful salt. 4 ozs. margarine

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