British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scones (3)
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
264Calories
8 gProtein
54 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories264 kcal
Protein7.6 g
Carbohydrates54 g
Fiber0 g
Sugars1.2 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.8 mg
Sodium3625 mg
Potassium1327 mg
Calcium43 mg
Iron3.8 mg
Magnesium19 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate102 mcg
Choline3.7 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 69. The excerpt below is the record exactly as published.
Scones (3). 8 tablespoonfuls Flour. J teaspoon ful Salt, i teaspoonful Carbonate of Soda, ij teaspoonfuls Cream of Tartar, i breakfast-cup Buttermilk or sour Milk
Cook this with the app: pantry check, scaling, and the assistant.