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OATMEAL SCONES

Name: OATMEAL SCONES
Yield: 2 servings
Ingredients: One breakfast cup oatmeal; 1 breakfast cup flour; 1 teaspoon salt; 2 teaspoons baking powder; 2 eggs; % pint of milk

From Magnet users cook book, 1920

Serves 2

Recipe by Mrs. John Barber, Viking, Alta.

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

459Calories

20 gProtein

70 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories459 kcal

Protein20 g

Carbohydrates70 g

Fiber2 g

Sugars6.4 g

Total Fat11 g

Saturated Fat4.2 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol201 mg

Sodium1760 mg

Potassium420 mg

Calcium462 mg

Iron5.9 mg

Magnesium70 mg

Phosphorus477 mg

Zinc2.8 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E0.7 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.7 mg

Folate131 mcg

Choline177 mg

Caffeine0 mg

Water249 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 38. The excerpt below is the record exactly as published.

OATMEAL SCONES. One breakfast cup oatmeal, 1 breakfast cup flour, — 1 teaspoon salt, 2 teaspoons baking powder, 2 eggs, % pint of milk

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