Sultana Scones
From Dainty dinners and dishes for Jewish families, 1907
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
1467Calories
33 gProtein
330 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1467 kcal
Protein33 g
Carbohydrates330 g
Fiber4.8 g
Sugars129 g
Total Fat31 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol81 mg
Sodium1063 mg
Potassium2748 mg
Calcium291 mg
Iron14 mg
Magnesium126 mg
Phosphorus520 mg
Zinc2.7 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D1.2 mcg
Vitamin C4.6 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate367 mcg
Choline38 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 91. The excerpt below is the record exactly as published.
SULTANA SCONES. h lb. flour. 1 oz. butter. 1 oz. sugar. -j- pint of milk. A few sultanas. ^ oz. cream of tartar. £ oz. carbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.