British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Treacle Scones
From Cookery for every household, 1914
Serves 2
Time to bake: 15 to 20 minutes. Probable cost: 6d.
Presented as published in 1914. 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
979Calories
29 gProtein
201 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories979 kcal
Protein29 g
Carbohydrates201 g
Fiber0.1 g
Sugars23 g
Total Fat19 g
Saturated Fat2.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Cholesterol47 mg
Sodium1090 mg
Potassium895 mg
Calcium195 mg
Iron14 mg
Magnesium76 mg
Phosphorus354 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D1.6 mcg
Vitamin C0.2 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate369 mcg
Choline18 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 896. The excerpt below is the record exactly as published.
Treacle Scones 1 lb. flour. 1 table-sp. sugar. 1| tea-sps. carbonate of soda. 1 tea-sp. cream of tartar. 2 table-sps. treacle. A pinch of salt. 1 oz. butter. 1 tea-sp. mixed spice. Buttermilk
Cook this with the app: pantry check, scaling, and the assistant.