Potato Scones

Name: Potato Scones
Ingredients: 1 lb. dry mashed potatoes; 1 oz. fat; 1 white of egg; a little salt; 3 lb. self-raising flour

From The victory cookery book, 1918

If baked in a frying-pan covered with a lid, they are kept free from draught during cooking.

Presented as published in 1918. 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

5187Calories

151 gProtein

1088 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories5187 kcal

Protein151 g

Carbohydrates1088 g

Fiber52 g

Sugars3 g

Total Fat14 g

Saturated Fat2.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat5.8 g

Cholesterol0 mg

Sodium17327 mg

Potassium3533 mg

Calcium4804 mg

Iron91 mg

Magnesium395 mg

Phosphorus8342 mg

Zinc10 mg

Copper5.5 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K4.1 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)9.3 mg

Riboflavin (B2)5.9 mg

Niacin (B3)85 mg

Folate2712 mcg

Choline142 mg

Caffeine0 mg

Water523 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 57. The excerpt below is the record exactly as published.

Potato Scones Materials.—1 lb. dry mashed potatoes, 1 oz. fat, 1 white of egg, a little salt, 3 lb. | self-raising flou

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