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Potato Scones
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
459Calories
13 gProtein
102 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories459 kcal
Protein13 g
Carbohydrates102 g
Fiber9.5 g
Sugars4.1 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.9 mg
Sodium266 mg
Potassium1978 mg
Calcium200 mg
Iron5.5 mg
Magnesium113 mg
Phosphorus345 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C89 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K9.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.7 mg
Folate113 mcg
Choline56 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 106. The excerpt below is the record exactly as published.
Potato Scones. 2 lb. potatoes, 1 pinch of salt. 1 oz. cooking fat, About 2 ozs. flour. 1 tablespoon of milk, i teuspoonful baking- powder
Cook this with the app: pantry check, scaling, and the assistant.