British/Irishbreakfast
Scones
From Practical West African cookery, 1910
For tea, add an egg, a dessertspoon of castor sugar, and a good tablespoon of currants when mixing the flour.
Presented as published in 1910. 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
117Calories
8 gProtein
8 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein7.8 g
Carbohydrates7.9 g
Fiber0 g
Sugars6.6 g
Total Fat9.9 g
Saturated Fat2.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol202 mg
Sodium559 mg
Potassium139 mg
Calcium346 mg
Iron1.4 mg
Magnesium13 mg
Phosphorus243 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline155 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 76. The excerpt below is the record exactly as published.
scones can be made for tea by adding an egg, a dessertspoon castor sugar and a good tablespoon currants when mixing the flour. Massara 4 heaped tablespoons mas- sara flour. 1 teaspoon baking powder. 1 egg. 2 lumps or 1 teaspoon sugar. A pinch of salt. Scones. 3 tablespoons milk (if Ideal, one teaspoon to three tablespoons water), i teaspoon butter
Cook this with the app: pantry check, scaling, and the assistant.