Oatmeal Scones
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 24. The excerpt below is the record exactly as published.
OATMEAL SCONES «/2 Cup Boiling Water 1 Tablespoon Butter Va^ Teaspoon Soda 1 Good Teaspoon Yellow Corn Syrup 1 Cup Cold Stiff Porridge
Cook this with the app: pantry check, scaling, and the assistant.