Sultana Scones
From Reasonable recipes, 1940
(If sour milk is used, omit 1 teaspoonful of baking powder.)
Presented as published in 1940. 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
7788Calories
199 gProtein
1437 gCarbs
140 gFat
Full nutrition (34 nutrients)
Calories7788 kcal
Protein199 g
Carbohydrates1437 g
Fiber1 g
Sugars27 g
Total Fat140 g
Saturated Fat44 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol108 mg
Sodium1454 mg
Potassium2682 mg
Calcium1145 mg
Iron104 mg
Magnesium498 mg
Phosphorus2280 mg
Zinc13 mg
Copper2.9 mg
Manganese14 mg
Vitamin D2.8 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)17 mg
Riboflavin (B2)8.1 mg
Niacin (B3)123 mg
Folate2904 mcg
Choline60 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 10. The excerpt below is the record exactly as published.
4 lb. plain flour, 1 level teaspoonful Al Cooking Salt, 2 good teaspoonsful baking powder and a dessertspoonful of sugar. Mix’to a thick batter with half an egg (fresh or re- constituted) and a good gill of milk or milk and water. Have ready a hot gridle or a thick frying pan. Rub it over witha piece of fat. Drop the batter on in spoonsful and cook quickly until bubbles appear. Turn with a knife and cook the second side. Serve hot or cold with butter. Recipe No. 98 SULTANA SCONES Sift together 4 Ib. plain flour, 3 good teaspoonsful of baking powder, 1 level teaspoonful Al Cooking Salt, 2 tea- spoonsful of sugar. Rub in 4 oz. lard. Add 1-2 oz. of sultanas
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