Irish Scones
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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.
Ireland. Associated with Ireland by a demonym leading its title: Irish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Three cups of mashed potatoes
- Three cups of sifted flour
- Two teaspoons of salt
- One-half cup of milk
- One egg
Method
- Three cups of mashed potatoes, Three cups of sifted flour, Two teaspoons of salt, Two level teaspoons of baking powder, Three level teaspoons of shortening.
- One-half cup of milk, One egg.
- Beat.
- Use about two-thirds of the egg and milk mixture to form a dough.
- Knead the dough to a smooth mixture and then divide into four parts.
- Pat or roll out like a saucer and then make two cuts to form the cross, cutting into four pieces.
- Brush with part of egg and milk mixture and then place on a baking sheet and bake in a hot oven for eighteen minutes.