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Pitcaithly Bannocks
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
16Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0.2 g
Carbohydrates2 g
Fiber0 g
Sugars0.7 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium2.8 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline0 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 218. The excerpt below is the record exactly as published.
Pitcaithly Bannocks. These are made the same as shortbread, with the addition of some currants, roughly chopped almonds, and small pieces of candied peel
Cook this with the app: pantry check, scaling, and the assistant.