British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Tea Scones
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
284Calories
8 gProtein
61 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein8.3 g
Carbohydrates61 g
Fiber0.1 g
Sugars1.7 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.7 mg
Sodium1697 mg
Potassium115 mg
Calcium60 mg
Iron4.4 mg
Magnesium21 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate121 mcg
Choline0.2 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 143. The excerpt below is the record exactly as published.
Tea Scones. i lb. Flour, 1 tablesixionful Sultanas, 1 dessertspoonful Sugar, 1 do. Butter, 1 do. Eoyol Baking Powder, a pinch of Salt. Mix with sweet Milk
Cook this with the app: pantry check, scaling, and the assistant.