Oatmeal Scones
From Reasonable recipes, 1940
Presented as published in 1940. 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
815Calories
29 gProtein
152 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein29 g
Carbohydrates152 g
Fiber2.9 g
Sugars0.6 g
Total Fat9.9 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol186 mg
Sodium10044 mg
Potassium421 mg
Calcium81 mg
Iron12 mg
Magnesium98 mg
Phosphorus414 mg
Zinc3.6 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate306 mcg
Choline160 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 5. The excerpt below is the record exactly as published.
OATMEAL SCONES © Sift together 6 oz. flour, 4 teaspoonful salt, 14 teaspoonsful bi-carbonate of soda. Add 6 oz. medium oatmeal. Rub in 1} oz. cooking fat. Mix to a soft dough with 1 egg and milk and water
Cook this with the app: pantry check, scaling, and the assistant.