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Lancashire Clapped Bread
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Use as little water as possible.
Presented as published in 1898. 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
322Calories
12 gProtein
54 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein12 g
Carbohydrates54 g
Fiber7.7 g
Sugars1.2 g
Total Fat6.9 g
Saturated Fat1.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium19 mg
Potassium318 mg
Calcium42 mg
Iron4.1 mg
Magnesium123 mg
Phosphorus349 mg
Zinc4.5 mg
Copper0.3 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate27 mcg
Choline34 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 371. The excerpt below is the record exactly as published.
Lancashire Clapped Bread. — Mix fine dry Scotch oatmeal with cold water and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.