Scones for Breakfast (No. 2)
From The Apsley cookery book, 1905
Presented as published in 1905. 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
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 88. The excerpt below is the record exactly as published.
Scones for Breakfast (No. 2). Ingredients. White of one Egg. Two ounces of Butter. Two breakfast-cupfuls of Flour. Quarter of a pint of Milk. One teaspoonful of Baking- powder. A pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.