British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scones (1)
From The "A1" cookery book, 1901
Serves 8
Presented as published in 1901. 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
219Calories
6 gProtein
44 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein6.2 g
Carbohydrates44 g
Fiber0 g
Sugars0 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol3.2 mg
Sodium352 mg
Potassium80 mg
Calcium45 mg
Iron3.3 mg
Magnesium15 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline0 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 90. The excerpt below is the record exactly as published.
Scones (1). — 1 lb. flour, buttermilk or sour cream, 1 teaspoon of salt, 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.