Potato Scones

Name: Potato Scones
Ingredients: QUARTER of a pound of flour; one ounce of melted butter; one egg; a pinch of salt; a dessertspoonful of baking powder

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

692Calories

19 gProtein

89 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories692 kcal

Protein19 g

Carbohydrates89 g

Fiber0 g

Sugars0.2 g

Total Fat29 g

Saturated Fat16 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol247 mg

Sodium547 mg

Potassium231 mg

Calcium317 mg

Iron7.7 mg

Magnesium38 mg

Phosphorus325 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A274 mcg

Vitamin E1.2 mg

Vitamin K2.1 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.7 mg

Folate206 mcg

Choline152 mg

Caffeine0 mg

Water54 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 108. The excerpt below is the record exactly as published.

POTATO SCONES QUARTER of a pound of flour, one ounce of melted butter, one egg, a pinch of salt and a dessertspoonful of baking powder

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