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Bannocks
From The national course in home economics, 1917
Serves 12
E. D. Whittier.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 180. The excerpt below is the record exactly as published.
BANNOCKS. Take one pound of butter, one and one-quarter pounds of brown sugar, six eggs whipped to a thick cream, one teaspoonful of ginger, one and one-quarter pounds of white corn-meal and one and one-quarter pounds of flour
Cook this with the app: pantry check, scaling, and the assistant.