Bannock, unleavened

Name: Bannock, unleavened
Ingredients: 4 oz. of butter or lard; 1 full Jib. of medium oatmeal; a pinch of salt

From Bread, cakes, and biscuits, 1902

Delicious with butter, honey, or golden syrup.

Presented as published in 1902. 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

1023Calories

0 gProtein

0 gCarbs

113 gFat

Full nutrition (33 nutrients)

Calories1023 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat113 g

Saturated Fat44 g

Monounsaturated Fat51 g

Polyunsaturated Fat13 g

Cholesterol108 mg

Sodium0 mg

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline56 mg

Caffeine0 mg

Water0 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

Bannock, unleavened. — Rub from Joz. to loz. of butter or lard or clarified dripping into a full Jib. of medium oat- meal and a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.