Potato Scones
From The Dudley book of cookery and household recipes, 1909
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
Nutrition per serving
1776Calories
53 gProtein
377 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1776 kcal
Protein53 g
Carbohydrates377 g
Fiber3.2 g
Sugars1.2 g
Total Fat6.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium1254 mg
Calcium104 mg
Iron27 mg
Magnesium156 mg
Phosphorus575 mg
Zinc3.7 mg
Copper0.9 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)32 mg
Folate748 mcg
Choline18 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 63. The excerpt below is the record exactly as published.
POTATO SCONES POTATOES well mashed with a little bit of butter and flour
Cook this with the app: pantry check, scaling, and the assistant.