Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 216
Wholemeal Scones The Fanny Calder School of Cookery, Liverpool, 1904
ОглавлениеINGREDIENTS: Wholemeal 1 lb.; white flour 4 oz.; lard 2 1/2 oz.; castor sugar 2 oz.; egg 1; pinch of salt; cream of tartar 1 large teaspoonful; carbonate of soda 1/4 teaspoonful; buttermilk 1/2 pint.
TIME: 20—30 minutes according to size and thickness in a quick oven.
