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Banana Flour Scones

A historical recipe from Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver).

A historical recipe

Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Project Gutenberg eBook #11067.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Digitised by Project Gutenberg, eBook #11067 (https://www.gutenberg.org/ebooks/11067). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 lb.
  2. banana flour, 2 ozs.
  3. butter or "Nutter," 2 ozs.
  4. sugar, 1 teaspoonful baking powder, milk.
  5. Mix flour--the banana flour sold by the lb.
  6. is best--sugar, and baking powder.
  7. Rub in butter, make into a light dough with milk.
  8. Cut into small scones, and bake in good oven about 15 minutes.
  9. These scones are exceedingly good, and quite different from those made with ordinary flour.
  10. They may be varied by adding a few Sultanas or a beaten egg.