British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scones
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
278Calories
8 gProtein
59 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories278 kcal
Protein8.2 g
Carbohydrates59 g
Fiber0 g
Sugars0 g
Total Fat5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol11 mg
Sodium237 mg
Potassium104 mg
Calcium145 mg
Iron4.5 mg
Magnesium21 mg
Phosphorus131 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline0 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 70. The excerpt below is the record exactly as published.
Scones. 2 cups of flour. 4 teaspoons baking powder. 2 teaspoons sugar. Yi teaspoon salt. 4 tablespoons butter. 2 eggs. Yi cup sweet cream. Sift flour, baking powder, salt and sugar; rub in butter with finger-tips; toss on floured board, pat and roll ^-inch thick, cut in squares, brush with white of egg, sprinkle with sugar; bake 15 minutes. Mrs, E. W, Matthews, Scones. 1 lb. flour. 3 teaspoons baking powder. 1 ounce butter. A little salt. Milk
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