Breakfast
Oatmeal scones
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- To three cupfuls of oatmeal add one of white flour, a teaspoonful of salt and two of baking-powder.
- Heat three cupfuls of milk to scalding, not to boiling, stir in a tablespoonful of sugar with two and a half of butter, and mix with a wooden spoon these ingredients into a soft dough.
- Turn out upon a kneading-board, roll into a sheet less than a quarter of an inch thick, cut into rounds with a large biscuit-cutter, and bake upon a hot soapstone griddle, turning to brown.
- Butter while hot.
Historical transcription
Source method
- 1
To three cupfuls of oatmeal add one of white flour, a teaspoonful of salt and two of baking-powder. Heat three cupfuls of milk to scalding, not to boiling, stir in a tablespoonful of sugar with two and a half of butter, and mix with a wooden spoon these ingredients into a soft dough.
- 2
Do not touch it with your hands.
- 3
Turn out upon a kneading-board, roll into a sheet less than a quarter of an inch thick, cut into rounds with a large biscuit-cutter, and bake upon a hot soapstone griddle, turning to brown. Butter while hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.