Bannocks
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
1235Calories
24 gProtein
266 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1235 kcal
Protein24 g
Carbohydrates266 g
Fiber12 g
Sugars9.2 g
Total Fat5.7 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium2355 mg
Potassium468 mg
Calcium14 mg
Iron4.4 mg
Magnesium105 mg
Phosphorus328 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate119 mcg
Choline27 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 33. The excerpt below is the record exactly as published.
BANNOCKS. MRS. OGDEN. One pint corn meal. Two tablespoonfuls flour. One heaping teaspoonful white sugar. One heaping teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.