Scones
From The new Cakeoma recipe book, 1950
Presented as published in 1950. 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
1052Calories
19 gProtein
130 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1052 kcal
Protein19 g
Carbohydrates130 g
Fiber4.6 g
Sugars4 g
Total Fat50 g
Saturated Fat9.7 g
Monounsaturated Fat21 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol9.1 mg
Sodium11402 mg
Potassium337 mg
Calcium676 mg
Iron8 mg
Magnesium42 mg
Phosphorus1092 mg
Zinc1.4 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A489 mcg
Vitamin E8.9 mg
Vitamin K53 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate334 mcg
Choline38 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 1. The excerpt below is the record exactly as published.
SCONES , 2 oz. margarine 3 oz. Cakeoma 6 oz. self-raising flour 4+ teaspoon salt 5 tablespoons milk
Cook this with the app: pantry check, scaling, and the assistant.