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Potato Scones
From Cookery for every household, 1914
Serves 1
A little melted butter may be added to the potatoes if wished.
Presented as published in 1914. 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
646Calories
18 gProtein
142 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein18 g
Carbohydrates142 g
Fiber18 g
Sugars2.6 g
Total Fat2.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium12 mg
Potassium1049 mg
Calcium55 mg
Iron4.5 mg
Magnesium176 mg
Phosphorus507 mg
Zinc3.4 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K6.7 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate27 mcg
Choline77 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 895. The excerpt below is the record exactly as published.
Potato Scones Boiled potatoes. Salt. Flour or barley meal
Cook this with the app: pantry check, scaling, and the assistant.