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SCOTCH SCONES
From Magnet users cook book, 1920
Serves 12
Recipe by Miss Jean McKinley, Lake Charles, Ontario.
Presented as published in 1920. 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
275Calories
5 gProtein
44 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories275 kcal
Protein4.6 g
Carbohydrates44 g
Fiber0 g
Sugars11 g
Total Fat9.3 g
Saturated Fat2.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium810 mg
Potassium191 mg
Calcium8.6 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 38. The excerpt below is the record exactly as published.
SCOTCH SCONES. Four cups flour, % cup shortening, 2-3 cups sugar, 1 teaspoon soda, 2 teaspoons cream of tartar, pinch salt
Cook this with the app: pantry check, scaling, and the assistant.