Bannocks (Army Bread)
From Blue Ribbon cook book, 1905
If there is no oven, this may be baked in an iron cooking pot.
Presented as published in 1905. 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
1903Calories
55 gProtein
410 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1903 kcal
Protein55 g
Carbohydrates410 g
Fiber0.1 g
Sugars13 g
Total Fat7.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6133 mg
Potassium690 mg
Calcium2205 mg
Iron32 mg
Magnesium151 mg
Phosphorus1319 mg
Zinc3.7 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline0 mg
Caffeine0 mg
Water760 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 79. The excerpt below is the record exactly as published.
Bannocks (Army Bread)—4 cups flour, 1 teaspoon salt, 8 teaspoons Blue Ribbon baking powder, 1 tablespoon sugar, about 3 cups cold water
Cook this with the app: pantry check, scaling, and the assistant.