Bannocks
From Bread, cakes, and biscuits, 1902
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
835Calories
12 gProtein
56 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories835 kcal
Protein12 g
Carbohydrates56 g
Fiber7.7 g
Sugars1.2 g
Total Fat63 g
Saturated Fat18 g
Monounsaturated Fat26 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol58 mg
Sodium507 mg
Potassium318 mg
Calcium316 mg
Iron4.6 mg
Magnesium128 mg
Phosphorus446 mg
Zinc4.6 mg
Copper0.4 mg
Manganese2.6 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate27 mcg
Choline103 mg
Caffeine0 mg
Water852 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.
Bannocks. — Rub 2oz. of clarified dripping into £lb. of oatmeal, with a small teaspoonful of baking powder and a pinch of salt ; make it all into a smooth, stiff dough with cold water
Cook this with the app: pantry check, scaling, and the assistant.