British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Oat Meal Scones

Name: Oat Meal Scones
Yield: 1 servings
Cuisine: British/Irish
Ingredients: One cup cold cooked oatmeal; one and one-half cups flour; one egg; one tablespoon butter; two teaspoons baking powder; milk if required; half teaspoon salt

From How we cook in Tennessee .., 1906

Serves 1

Presented as published in 1906. 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

930Calories

33 gProtein

176 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories930 kcal

Protein33 g

Carbohydrates176 g

Fiber4 g

Sugars0.8 g

Total Fat22 g

Saturated Fat2.3 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol217 mg

Sodium2192 mg

Potassium493 mg

Calcium609 mg

Iron15 mg

Magnesium122 mg

Phosphorus679 mg

Zinc4.3 mg

Copper0.5 mg

Manganese2.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.7 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)13 mg

Folate338 mcg

Choline164 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 72. The excerpt below is the record exactly as published.

Oat Meal Scones. — One cup cold cooked oatmeal, one and one- half cups flour, one egg, one tablespoon butter, two teaspoons baking powder, milk if required, half teaspoon salt

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