British/Irishbreakfastnut-freeegg-freesoy-freefish-freeshellfish-free
Scotch Scones, or Biscuits
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
21Calories
0 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein0 g
Carbohydrates1.6 g
Fiber0 g
Sugars1.6 g
Total Fat1.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol1.6 mg
Sodium474 mg
Potassium0.1 mg
Calcium0.2 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 59. The excerpt below is the record exactly as published.
SCOTCH SCONES, OR BISCUITS. Mrs. Frances R. Campbell, Scotland. Mix together one quart of buttermilk or sour milk, one teaspoonful of baking soda, one of salt, one table- spoonful of lard, one of sugar
Cook this with the app: pantry check, scaling, and the assistant.