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Up-to-date” Brown Scones

A historical recipe from The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914).

A historical recipe

The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Project Gutenberg eBook #49707.

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 The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Digitised by Project Gutenberg, eBook #49707 (https://www.gutenberg.org/ebooks/49707). 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.

New Zealand. Associated with New Zealand by the book is about New Zealand cookery (Cooking, New Zealand); the recipe itself names no place (confidence 0.4). "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

  • 1 breakfastcup plain flour
  • 2 heaped dessertspoonfuls sugar
  • 1 egg

Method

  1. 2 breakfastcups of wheatmeal 1 breakfastcup plain flour 3 teaspoonfuls Edmonds’ Baking Powder 3 ozs.
  2. butter (or lard) 2 heaped dessertspoonfuls sugar 1 egg Large cup milk.
  3. Salt to taste Mix the wheatmeal, flour, sugar and Edmonds’ Baking Powder, then rub in butter (or lard), beat the egg and milk together, and make into stiff dough.
  4. Roll and cut into shapes, place on hot floured oven shelf, and bake in quick oven.