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Garibaldi Scones
From Tried favourites cookery book, 1909
Serves 8
Presented as published in 1909. 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
285Calories
6 gProtein
47 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein6.2 g
Carbohydrates47 g
Fiber0 g
Sugars3.5 g
Total Fat7.9 g
Saturated Fat2.1 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.6 g
Cholesterol7.2 mg
Sodium183 mg
Potassium77 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline8.6 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 141. The excerpt below is the record exactly as published.
Garibaldi Scones. 1 lb. Flour, 2 oz. Butter or Dripping, 1 oz. Sugar, 1 teaspoon Baking Soda, 1 teaspoon Tartaric Acid, and weet Milk sufficient to mix hito a .soft paste
Cook this with the app: pantry check, scaling, and the assistant.