Yorkshire Scones
From Bread, cakes, and biscuits, 1902
Also known as Yorkshire girdle cake.
Presented as published in 1902. 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
2954Calories
81 gProtein
539 gCarbs
53 gFat
Full nutrition (24 nutrients)
Calories2954 kcal
Protein81 g
Carbohydrates539 g
Total Fat53 g
Saturated Fat25 g
Monounsaturated Fat9 g
Cholesterol125 mg
Sodium132 mg
Potassium1290 mg
Calcium382 mg
Iron38 mg
Magnesium206 mg
Phosphorus976 mg
Zinc5.8 mg
Copper1.1 mg
Manganese5.2 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)6.5 mg
Riboflavin (B2)3 mg
Niacin (B3)46 mg
Folate1089 mcg
Water239 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.
x Jib. dried and sifted flour to a dough with sour cream
Cook this with the app: pantry check, scaling, and the assistant.