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Potato Scones
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
53Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1.5 g
Carbohydrates11 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.9 mg
Sodium22 mg
Potassium37 mg
Calcium4.8 mg
Iron0.7 mg
Magnesium4.3 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate20 mcg
Choline1.1 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 13. The excerpt below is the record exactly as published.
Potato Scones Take one tablespoon well mashed potatoes and work into it a small handful of flour
Cook this with the app: pantry check, scaling, and the assistant.