Yorkshire Scones

Name: Yorkshire Scones
Ingredients: 1 lb. MILLENNIUM flour; 2 teaspoonfuls BORWICK'S BAKING POWDER; 2 ozs. margarine; 2 ozs. lard; A pinch of salt; Milk

From Borwick's cookery book, 1890

Presented as published in 1890. 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

920Calories

0 gProtein

3 gCarbs

102 gFat

Full nutrition (33 nutrients)

Calories920 kcal

Protein0.1 g

Carbohydrates2.6 g

Fiber0 g

Sugars0 g

Total Fat102 g

Saturated Fat30 g

Monounsaturated Fat46 g

Polyunsaturated Fat21 g

Cholesterol54 mg

Sodium716 mg

Potassium10 mg

Calcium655 mg

Iron1 mg

Magnesium4 mg

Phosphorus883 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.4 mcg

Vitamin C0.1 mg

Vitamin A464 mcg

Vitamin E9.1 mg

Vitamin K52 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.6 mcg

Choline35 mg

Caffeine0 mg

Water10 g

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 14. The excerpt below is the record exactly as published.

YORKSHIRE SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. margarine. 2 ozs. lard. A pinch of salt. Milk

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