Scones, Dropped
From Bread, cakes, and biscuits, 1902
Presented as published in 1902. 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
711Calories
28 gProtein
118 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein28 g
Carbohydrates118 g
Fiber0 g
Sugars20 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium636 mg
Potassium606 mg
Calcium612 mg
Iron8.4 mg
Magnesium70 mg
Phosphorus578 mg
Zinc2.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate224 mcg
Choline190 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.
Scones, Dropped.— Mix together a breakfastcupful of flour, two teaspoonfuls of moist sugar, and a teaspoonful of baking powder (better still, use a quarter of a teaspoonful tartaric acid and three-quarters of a teaspoonful of bi- carbonate of soda, rubbing the lumps out of the latter till it is quite smooth), beat up an egg till light and mix it into this batter, then add in the same way, very gradually, a small breakfastcupful of milk
Cook this with the app: pantry check, scaling, and the assistant.