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Scotch Bannock
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
492Calories
13 gProtein
102 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein13 g
Carbohydrates102 g
Fiber4 g
Sugars26 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium249 mg
Calcium33 mg
Iron5.6 mg
Magnesium80 mg
Phosphorus248 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate114 mcg
Choline17 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 69. The excerpt below is the record exactly as published.
SCOTCH BANNOCK— Mix dry 2 heaping cups oatmeal, 1 cup flour, 1 teaspoon soda, small J^ cup sugar; mix with 1 cup sour cream
Cook this with the app: pantry check, scaling, and the assistant.