British/Irishbreakfastvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Scones
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 13. The excerpt below is the record exactly as published.
Scones One egg, well beaten, one scoop sugar, one piece of butter size of an egg, one pint milk, half teaspoon salt, one scoop cur- rants, one and a quarter sifter of flour, four teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.