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Soda Scones
From Cassell's dictionary of cookery, 1892
Serves 8
Milk a day old may be substituted for buttermilk.
Presented as published in 1892. 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
209Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein6.3 g
Carbohydrates44 g
Fiber0 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.3 mg
Sodium247 mg
Potassium81 mg
Calcium14 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline0.5 mg
Caffeine0 mg
Water8.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1830. The excerpt below is the record exactly as published.
Soda Scones. — Make a stiif paste with a pound of flour, a quarter of an ounce of car- bonate of soda, and as much buttermilk as is required
Cook this with the app: pantry check, scaling, and the assistant.