Scotch Scones
From The handy dictionary of cookery, 1890
Prepared flour is made by mixing 8 pounds of fine flour, 4 ounces of cream of tartar, and 2 ounces of carbonate of soda.
Presented as published in 1890. 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
3757Calories
99 gProtein
814 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories3757 kcal
Protein99 g
Carbohydrates814 g
Fiber0 g
Sugars113 g
Total Fat83 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol199 mg
Sodium3528 mg
Potassium1253 mg
Calcium188 mg
Iron51 mg
Magnesium244 mg
Phosphorus996 mg
Zinc6.6 mg
Copper1.4 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)8.5 mg
Riboflavin (B2)4 mg
Niacin (B3)61 mg
Folate1451 mcg
Choline0 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 91. The excerpt below is the record exactly as published.
Scotch Scones. Take two pounds of prepared flour {see below) \ rub finely into it three ounces of butter, four ounces of sugar, and half a tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.