Pancake Scones (1)
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 142. The excerpt below is the record exactly as published.
Pancake Scones (1). 2 teacupfuls Flour, i teaspoon Soda, 1 do. Cream of Tartar, ^ do. Salt, small i teacup Sugar, 1 teaspoon Syrup, 1 Egg (well beaten), 1 teaspoon Butter. Mix with butter-milk into a batter, not too stift’. Grease girdle and make it hot, then pour mixture in tablespoonfuls on girdle end turn once. Pancake Scones (2). 1 breakfastcupful of Flour, 1 Egg, 1 teaspoonful Baking Powder, 1 dessert- spoonful Sugar, 3 breakfastcupful Butter-milk (or sweet). Mix them carefully to a smooth thin batter, and bake them on a girdle about 5 minutes (turning them). Pancake Scones (3). 2 teacupfuls Flour, 1 do. Milk, 1 tablespoonful Butter, 2' do. Sugar, 1 Egg, 1 teaspoonful Cream of Tartar, 1 do. Soda. Beat egg with sugar, add melted butter, then mix soda with inilk ; add to egg, sugar, and butter, and put cream of tartar in flour. Then add mixture to flour and beat well. Pancake Scones (4). 3 teacupful of Flour, i do. of Sugar, 1 teaspoonful Baking Soda, 2 do. Cream of Tartar, 1 teacupful of Milk, 2 Eggs. Fire in large spoonfids on liot greased girdle, making pancakes Verv thin. Plain White Scones. Mix 4 teacupfuls flour, 1 teaspoonful carbonate of soda, 1^ do. cream of tartar, ^ do. salt,
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