Scones
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
2536Calories
49 gProtein
578 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories2536 kcal
Protein49 g
Carbohydrates578 g
Fiber0 g
Sugars226 g
Total Fat54 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol133 mg
Sodium487 mg
Potassium633 mg
Calcium357 mg
Iron26 mg
Magnesium124 mg
Phosphorus598 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Choline0 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 75. The excerpt below is the record exactly as published.
SCONES— SHAPE (COLD MEAT). SAVOURY TOAST. Ingredients. 4 boned Sardinei. \ sallspoonful of Ctyenne. I teaspoonful of Worcestershire Sauce. i oz. of Butter. Pound the ingredients with the sardines, and spread on hot buttered toast. SCONES (FOR FIVE O'CLOCK TEA). Ingredients. a lb. of Flour. 4 oz. of Butter or Fat. I pirtt of Milk. I teaspoonful of Baking Powder. Mix well together ; roll out half an inch thick, and cut with a wineglass. Bake twenty minutes. Cut in two, and butter, and send in hot. SCONES. Ingredients. 1 lb. of Flour. A few Currants, if liked. 2 oz. of Butter. J lb. of Sugar. 1 teaspoonful of Baking Powder
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