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Girdle Scones
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
229Calories
6 gProtein
44 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories229 kcal
Protein6.2 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat3.1 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Cholesterol2.2 mg
Sodium495 mg
Potassium144 mg
Calcium11 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 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
Choline1.1 mg
Caffeine0 mg
Water5.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 218. The excerpt below is the record exactly as published.
Girdle Scones. Put in a basin three-quarters of a pound of flour, half a teaspoonful each of carbonate of soda and cream of tartar, a teaspoonful of salt, a pinch of sugar, and a tablespoonful of lard
Cook this with the app: pantry check, scaling, and the assistant.