British/Irishbreakfastvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Scones
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
57Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories57 kcal
Protein1.7 g
Carbohydrates12 g
Total Fat0.2 g
Sodium0.3 mg
Potassium21 mg
Calcium3 mg
Iron0.9 mg
Magnesium4.2 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Water1.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 554. The excerpt below is the record exactly as published.
1 pinch of salt. Roll the paste out on a floured board to about gin. in thickness, and cut into rounds with a circular tin cutter. Put a griddle over a clear, brisk fire, and when hot lay the scones
Cook this with the app: pantry check, scaling, and the assistant.