Scotch Bannocks
From Sea Cookery, 1911
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
4243Calories
48 gProtein
736 gCarbs
132 gFat
Full nutrition (34 nutrients)
Calories4243 kcal
Protein48 g
Carbohydrates736 g
Fiber15 g
Sugars455 g
Total Fat132 g
Saturated Fat47 g
Monounsaturated Fat55 g
Polyunsaturated Fat18 g
Omega-30.2 g
Cholesterol108 mg
Sodium7813 mg
Potassium953 mg
Calcium129 mg
Iron21 mg
Magnesium307 mg
Phosphorus943 mg
Zinc11 mg
Copper1.1 mg
Manganese7 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate417 mcg
Choline123 mg
Caffeine0 mg
Water781 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 95. The excerpt below is the record exactly as published.
SCOTCH BANNOCKS. '2 lbs. fine oatmeal -J lb flour f- lb. lard i lb sugar i oz. bi-carbonate of soda cold water
Cook this with the app: pantry check, scaling, and the assistant.