Potato Scones
From The victory cookery book, 1918
Presented as published in 1918. 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
1945Calories
62 gProtein
436 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1945 kcal
Protein62 g
Carbohydrates436 g
Fiber46 g
Sugars0 g
Total Fat4.5 g
Saturated Fat0.4 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium12425 mg
Potassium5795 mg
Calcium5642 mg
Iron99 mg
Magnesium487 mg
Phosphorus2826 mg
Zinc8.2 mg
Copper12 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate336 mcg
Choline0 mg
Caffeine0 mg
Water1113 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 50. The excerpt below is the record exactly as published.
Potato Scones | Materials.—3 \b. dry mashed potatoes, 4, oz. rice flour, a pinch of sugar (not essential), 1 beaten white of egg, 4 oz. flour, 3 oz. _ baking powder. _ Method.—Mix the potato, rice flour, and sugar together, and allow to rest for a few hours, then add the loosely beaten white of egg (or half a dry egg), flour and baking 192 THE VICTORY COOKERY BOOK powder. Mix lightly into a soft dough, shape into balls the size required, place on a floured board and press flat with the lid of a cocoa tin toformaround. Let rest for 10 to 15 minutes, then place on a girdle or frying- pan, and bake on the hot-plate or in the oven. Potato Shortbread Maiterials.—4 lb. mashed potato, 6 oz. rice flour
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