{"id":4028,"slug":"barley-scones","title":"BARLEY SCONES","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1 cup whole wheat flour","1 cup barley meal","1/2 teaspoon salt","2 teaspoons baking powder","3 tablespoons fat","3/4 cup sour milk","1/3 teaspoon soda"],"ingredients_norm":["whole wheat flour","barley meal","salt","baking powder","fat","sour milk","soda"],"steps":["Sift flour, barley meal, salt and baking powder together. Add fat.","Dissolve soda in one tablespoon cold water and add to sour milk.","Combine flour mixture and sour milk to form a soft dough.","Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:27","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b22a1aa07beafe0775b55a430a2828240a1eb7d7c6f31c7d2eecc26cd414ba9c","created_at":"2026-08-02T16:08:28Z","updated_at":"2026-08-02T16:08:28Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/barley-scones"}