White Scones
From Berridge House recipe book, 1910
Presented as published in 1910. 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
1025Calories
29 gProtein
212 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1025 kcal
Protein29 g
Carbohydrates212 g
Fiber0 g
Sugars34 g
Total Fat30 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol81 mg
Sodium3119 mg
Potassium1303 mg
Calcium199 mg
Iron13 mg
Magnesium76 mg
Phosphorus374 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate363 mcg
Choline22 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 15. The excerpt below is the record exactly as published.
White Scones \ lb. flour, £ teaspoonful of baking l oz. sugar, soda l teaspoonful of cream \ teaspoonful of salt, of tartar, About i gill milk, i oz. butter, Method. — Rub the butter into the flour. Add all the dry ingredients. Mix to a light dough 44 COOKERY RECIPES with the milk. Knead very lightly till smooth. Roll out into a round. Cut into eight scones. Lay on a greased tin. Brush with egg or milk. Bake from seven to ten minutes in a very quick oven. Brown Scones Ingredients As above, using £ lb. wholemeal, lb. flour, instead of all flour. Currant Scones \ lb. flour, i oz. currants, | oz. sugar, About i gill milk, i oz. butter, Method. — Make as cleaned currants to dr l teaspoonful of salt, | teaspoonful of cream of tartar, £ teaspoonful of carbon- ate of soda. for white scones, adding ingredients. LESSON XXIV Plain Currant Cake \ lb. flour, 3 oz. butter and lard, 3 oz. sugar, i gill milk, l lb. currants, \\ oz. chopped peel, V'Sgg- f ceaspoonful of baking powder. Method. — Rub fat into flour. Add all the dry ingredients. Beat egg well and mix it in with sufficient milk to make to rather a stiff paste. Beat well. Bake in a greased tin for about one hour. FIRST COURSE 45 Plain Seed Cake | lb. flour, salt, 3 oz. sugar, i egg, 3 oz. lard and butter, i teaspoonful of baking i gill milk, powder. \ oz. seeds, Method. — As for currant cake. Gingerbread io oz. flour, \ teaspoonful carbonate | to i oz. peel, of soda, 3 oz. lard, 2 teaspoonsful ground | lb. treacle, ginger, 3 oz. sugar, i gill milk, \ teaspoonful of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.