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Scones
From Cookery for every household, 1914
Serves 1
Instead of making large scones, the dough may be rolled out and cut into small rounds. These will take a shorter time to bake.
Presented as published in 1914. 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
608Calories
22 gProtein
108 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories608 kcal
Protein22 g
Carbohydrates108 g
Sugars12 g
Total Fat9.8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium97 mg
Potassium544 mg
Calcium330 mg
Iron7 mg
Magnesium63 mg
Phosphorus387 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.4 mcg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline44 mg
Water232 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 896. The excerpt below is the record exactly as published.
scones to cut in slices, the dough may be rolled out, and cut in small rounds with a cutter. These will take a shorter time to bake, but unless they are made up very quickly, they will not be so light. The sugar may be omitted. Time to bake, 20 to 30 minutes. Probable cost, 6 d. 2675. Hot Breakfast Cakes \ lb. flour. | tea-sp. salt. | tea-sp. carbonate of soda. £ tea-sp. cream of tartar. 1 egg. | pt. milk. Sieve all the dry ingredients into a basin, and make a well in the centre. Break in the egg with- out beating it, and mix into it a little of the flour, &c. Then add the milk
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