Bannock, Unleavened

Name: Bannock, Unleavened
Ingredients: a full 1 lb. of medium oatmeal; from 1 oz. to 1 oz. of butter; a pinch of salt

From Bread, cakes, and biscuits, 1902

This recipe can also use lard or clarified dripping.

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

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.