Sauty Bannock
From The St. Mungo cookery book, 1904
Evolved from the original sauty bannock to a fine pancake.
Presented as published in 1904. 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
455Calories
27 gProtein
40 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein27 g
Carbohydrates40 g
Fiber4 g
Sugars13 g
Total Fat21 g
Saturated Fat8.4 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol401 mg
Sodium2577 mg
Potassium668 mg
Calcium378 mg
Iron3.9 mg
Magnesium104 mg
Phosphorus624 mg
Zinc4.7 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate61 mcg
Choline355 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 82. The excerpt below is the record exactly as published.
sauty bannock to the fine pancake which has now taken its place where the custom has not died out. The sauty bannock was a pancake composed of oatmeal, milk, a few eggs, and salt
Cook this with the app: pantry check, scaling, and the assistant.