Bannocks
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1233Calories
55 gProtein
122 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1233 kcal
Protein55 g
Carbohydrates122 g
Fiber0 g
Sugars24 g
Total Fat58 g
Saturated Fat29 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.2 g
Omega-30.2 g
Cholesterol860 mg
Sodium3158 mg
Potassium1185 mg
Calcium1070 mg
Iron11 mg
Magnesium118 mg
Phosphorus1470 mg
Zinc5.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A660 mcg
Vitamin E3 mg
Vitamin K2.5 mcg
Vitamin B60.7 mg
Vitamin B124.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)9.1 mg
Folate295 mcg
Choline680 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 11. The excerpt below is the record exactly as published.
2 tablespoons melted butter, enough flour to make thin drop batter, with 2 teaspoons Royal Baking Powder sifted into the first cup. Bake as directed for plain crum¬ pets. Bannocks. — Scald 2 cups Indian corn meal with just enough boiling water to' moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 table¬ spoons melted butter, 1 cup flour, 1 teaspoon Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.