British/Irishbreakfast
Scotch Scones
From Allied cookery, 1916
Presented as published in 1916. 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
1527Calories
46 gProtein
318 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories1527 kcal
Protein46 g
Carbohydrates318 g
Fiber1.2 g
Sugars0.9 g
Total Fat20 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol57 mg
Sodium1610 mg
Potassium574 mg
Calcium902 mg
Iron24 mg
Magnesium114 mg
Phosphorus753 mg
Zinc3.1 mg
Copper0.7 mg
Manganese3.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)28 mg
Folate654 mcg
Choline42 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 32. The excerpt below is the record exactly as published.
fIDix 3 cups of flour with 4 teaspoonsful of baking powder and i teaspoonful of salt. In another bowl beat together yi cup of sugar, I ^gg, I cup of milk, and i cup of English walnuts broken in pieces. Add the dry ingredients to this mixttLre and let rise 20 minutes, then bake in a loaf 30 to 40 minutes. BRAN MUFFINS ■' (New England) flDix 2 cups of bran, i cup of flour, i cup of milk, yi cup molasses, i teaspoon of soda, and a pinch of salt. I04 Allied CooKery Bake 20 minutes. To this may be added some chopped nuts and raisins. SCOTCH SCONES fIDix 3 teaspoons of baking powder with 3 cups of flour. Rub in i tablespoon of butter, add i cup of currants or raisins, i beaten eggy and enough milk to make a paste to roll out
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.