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Bannock
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
681Calories
20 gProtein
137 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein20 g
Carbohydrates137 g
Fiber4 g
Sugars13 g
Total Fat6.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol2.8 mg
Sodium1213 mg
Potassium383 mg
Calcium76 mg
Iron9.7 mg
Magnesium101 mg
Phosphorus338 mg
Zinc3.4 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate216 mcg
Choline21 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Recipes for the million (1891), page 11. The excerpt below is the record exactly as published.
BANNOCK. — Mix together a cupful of oatmeal, the same quantity of flour, half a teaspoonful of ginger, half a teaspoonful of salt, a table- spoonful of treacle, a small quantity of soda, and sufficient buttermilk to form it into a stiff paste
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