Flour and Water Scones
From The school cookery book, 1881
These scones are made lighter by mixing a quarter teaspoonful baking powder with the dry flour.
Presented as published in 1881. 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
830Calories
25 gProtein
175 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories830 kcal
Protein25 g
Carbohydrates175 g
Fiber0 g
Sugars0 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.9 mg
Potassium308 mg
Calcium45 mg
Iron13 mg
Magnesium61 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from The school cookery book (1881), page 65. The excerpt below is the record exactly as published.
Flour and Water Scones. — Required: y lb. flour ; about V2 gill cold water ; a good pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.