Bannocks
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 45. The excerpt below is the record exactly as published.
Bannocks. — Sift together one pint of corn meal, one tablespoonful of sugar and a teaspoonful of salt. Pour over the mixture enough milk or milk and water to moisten. Let stand until cool, then add three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.