British/Irishbreakfastnut-freesoy-freefish-freeshellfish-free
Scotch Scones
From European and American cuisine, 1914
Serves 3
Serve in a napkin as soon as done.
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
762Calories
28 gProtein
138 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein28 g
Carbohydrates138 g
Fiber0 g
Sugars9.3 g
Total Fat11 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol143 mg
Sodium112 mg
Potassium517 mg
Calcium250 mg
Iron10 mg
Magnesium68 mg
Phosphorus411 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate283 mcg
Choline127 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 364. The excerpt below is the record exactly as published.
Scotch Scones. — One quart prepared flour, 7s cup of lard and butter mixed, 2 eggs, 1 teaspoonful sugar, nearly 2 cups milk
Cook this with the app: pantry check, scaling, and the assistant.