Tea Scones

Name: Tea Scones
Ingredients: ^ lb. of flour; I des.serLs[wonful of sugar; I dessertsfKjonful of butter; A little salt; 2 dessertspoonfuls Paisley flour; I egg; Sweet milk

From The St. Mungo cookery book, 1904

Mrs R. Miller, Airdrie.

Presented as published in 1904. 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

937Calories

32 gProtein

184 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories937 kcal

Protein32 g

Carbohydrates184 g

Fiber0 g

Sugars4.4 g

Total Fat12 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol196 mg

Sodium76 mg

Potassium385 mg

Calcium73 mg

Iron14 mg

Magnesium68 mg

Phosphorus350 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate395 mcg

Choline147 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 66. The excerpt below is the record exactly as published.

TEA SCONES. ^ lb. of flour. I des.serLs[wonful of sugar. I dessertsfKjonful of butter. A little salt. 2 dessertspoonfuls Paisley flour. I egg. Sweet milk

Cook this with the app: pantry check, scaling, and the assistant.