British/Irishbreakfast
Irish Scones
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
3209Calories
93 gProtein
685 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories3209 kcal
Protein93 g
Carbohydrates685 g
Fiber5.7 g
Sugars2.8 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium4243 mg
Potassium2239 mg
Calcium1213 mg
Iron48 mg
Magnesium288 mg
Phosphorus1396 mg
Zinc6.8 mg
Copper1.8 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.6 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)7.8 mg
Riboflavin (B2)3.6 mg
Niacin (B3)58 mg
Folate1311 mcg
Choline42 mg
Caffeine0 mg
Water323 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 9. The excerpt below is the record exactly as published.
Irish Scones. 2 good-sized boiled potatoes 80zs. flour 2oz8. margarine and lard Teaspoon salt Tablespoon oatmeal 4. teaspoon baking powder Mash the potatoes. Mix with flour, salt and baking powder. Rub in fat. Mix to stiff dough with milk and water.
Cook this with the app: pantry check, scaling, and the assistant.