Potato Scones
From The St. Mungo cookery book, 1904
Mrs Sutherland, Ashleigh Villa, Willowbrae Rd.
Presented as published in 1904. 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
1152Calories
32 gProtein
254 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1152 kcal
Protein32 g
Carbohydrates254 g
Fiber19 g
Sugars7.4 g
Total Fat2.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium57 mg
Potassium3996 mg
Calcium132 mg
Iron14 mg
Magnesium240 mg
Phosphorus648 mg
Zinc3.6 mg
Copper1.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K18 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)18 mg
Folate336 mcg
Choline109 mg
Caffeine0 mg
Water725 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 63. The excerpt below is the record exactly as published.
POTATO SCONES. 6 cooked potatoes. I Flour. Dripping or butter. j Salt. Mash the potatoes free from lumps with a tiny piece of butter or dripping
Cook this with the app: pantry check, scaling, and the assistant.