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Bannocks
From The national course in home economics, 1917
Serves 1
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
Nutrition per serving
613Calories
34 gProtein
63 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein34 g
Carbohydrates63 g
Fiber5.1 g
Sugars24 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol430 mg
Sodium1270 mg
Potassium1025 mg
Calcium1193 mg
Iron4.1 mg
Magnesium120 mg
Phosphorus1033 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.6 mg
Vitamin K1.4 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.7 mg
Folate51 mcg
Choline400 mg
Caffeine0 mg
Water512 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 306. The excerpt below is the record exactly as published.
BANNOCKS. Two teacupfuls of oatmeal or barley meal sifted with two teaspoon- fuls of baking-powder; add to two beaten eggs one tablespoonful of sugar and one pint of milk with a little salt
Cook this with the app: pantry check, scaling, and the assistant.