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Bannocks
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
362Calories
13 gProtein
17 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein13 g
Carbohydrates17 g
Fiber16 g
Sugars1 g
Total Fat29 g
Saturated Fat4.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol54 mg
Sodium36 mg
Potassium506 mg
Calcium161 mg
Iron3.7 mg
Magnesium237 mg
Phosphorus411 mg
Zinc2.8 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0.3 mcg
Vitamin C0.4 mg
Vitamin A43 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate58 mcg
Choline85 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 25. The excerpt below is the record exactly as published.
Bannocks, — Wet one pint Indian meal with boiling water or milk. Let stand a few minutes and add one egg, a little sweet cream or a tablespoon melted butter, and salt
Cook this with the app: pantry check, scaling, and the assistant.