Potato Scones
From The universal cookery book, 1887
Best served with fresh butter.
Presented as published in 1887. 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
595Calories
17 gProtein
128 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein17 g
Carbohydrates128 g
Fiber2.8 g
Sugars1.4 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.7 mg
Potassium762 mg
Calcium32 mg
Iron7.5 mg
Magnesium68 mg
Phosphorus204 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate216 mcg
Choline21 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 40. The excerpt below is the record exactly as published.
Potato Scones. “ Mash boiled potatoes till they are quite smooth, adding a little salt ; then knead out with flour
Cook this with the app: pantry check, scaling, and the assistant.