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Oatmeal Bannocks
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for ten or twelve persons. Probable cost: 1 shilling.
Presented as published in 1892. 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
403Calories
14 gProtein
68 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein14 g
Carbohydrates68 g
Fiber9.6 g
Sugars1.5 g
Total Fat14 g
Saturated Fat1.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol17 mg
Sodium23 mg
Potassium398 mg
Calcium52 mg
Iron5.1 mg
Magnesium153 mg
Phosphorus438 mg
Zinc5.7 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate34 mcg
Choline42 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1005. The excerpt below is the record exactly as published.
Oatmeal Bannocks.— Rub half an ounce of fresh butter into two and a half pounds of Scotch oatmeal, and stir briskly in as much lukewarm water as wiU make it into a stiff paste
Cook this with the app: pantry check, scaling, and the assistant.