Bannocks— Scotch

Name: Bannocks— Scotch
Ingredients: two cups of sifted flour; two heaping tablespoons of chopped almonds; four of powdered sugar; two of anise seed; a cup of melted butter

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

2728Calories

35 gProtein

237 gCarbs

188 gFat

Full nutrition (34 nutrients)

Calories2728 kcal

Protein35 g

Carbohydrates237 g

Fiber4 g

Sugars33 g

Total Fat188 g

Saturated Fat109 g

Monounsaturated Fat57 g

Polyunsaturated Fat8.9 g

Omega-30.7 g

Cholesterol463 mg

Sodium32 mg

Potassium703 mg

Calcium229 mg

Iron20 mg

Magnesium137 mg

Phosphorus458 mg

Zinc3.2 mg

Copper0.7 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A1475 mcg

Vitamin E9.1 mg

Vitamin K15 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)18 mg

Folate416 mcg

Choline49 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 84. The excerpt below is the record exactly as published.

BANNOCKS— SCOTCH Warm two cups of sifted flour; mix with two heaping tablespoons of chopped almonds, four of powdered sugar, and two of anise seed; mix with a cup of melted butter

Cook this with the app: pantry check, scaling, and the assistant.