British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scones
From Vegetarian cookery, 1891
Serves 8
Serve buttered, either hot or cold.
Presented as published in 1891. 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
513Calories
13 gProtein
92 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories513 kcal
Protein13 g
Carbohydrates92 g
Fiber0 g
Sugars3.4 g
Total Fat10 g
Saturated Fat1.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat4.9 g
Cholesterol0 mg
Sodium1096 mg
Potassium176 mg
Calcium25 mg
Iron6.5 mg
Magnesium32 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A6.7 mcg
Vitamin E1.5 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate185 mcg
Choline9.7 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 117. The excerpt below is the record exactly as published.
Scones. Two pounds of flour, quarter of an ounce of bi-carbonate of soda, quarter of an ounce of salt, and one pint of sour butter- mil
Cook this with the app: pantry check, scaling, and the assistant.