Small Scones
From Sea Cookery, 1911
A better way is to 'griddle' them on a tin on top of the stove. They will take about 20 minutes to cook, and should be turned when half done. Serve hot or cold.
Presented as published in 1911. 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
6415Calories
107 gProtein
954 gCarbs
249 gFat
Full nutrition (34 nutrients)
Calories6415 kcal
Protein107 g
Carbohydrates954 g
Fiber0.1 g
Sugars238 g
Total Fat249 g
Saturated Fat93 g
Monounsaturated Fat104 g
Polyunsaturated Fat26 g
Omega-30 g
Cholesterol245 mg
Sodium11623 mg
Potassium1616 mg
Calcium3812 mg
Iron57 mg
Magnesium287 mg
Phosphorus2468 mg
Zinc7.8 mg
Copper1.4 mg
Manganese6.9 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E1.5 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)8.7 mg
Riboflavin (B2)4.4 mg
Niacin (B3)61 mg
Folate1451 mcg
Choline156 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 87. The excerpt below is the record exactly as published.
2 lbs. flour f- oz. salt 2 ozs. baking powder SMALL SCONES. -j- lb. lard J pint milk $ lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.