Pitcaithley Bannock

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 ozs. blanched almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2 ozs. candied orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
2 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
2 ozs. carraway seeds or comfits ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
2 ozs. carraway seeds or comfits

Instructions (5)

Melt the butter and mix it with the flour, which should have been dried and sifted.
Slice the almonds and cut up the orange peel finely.
Add them with the sugar to the flour and butter.
Mix very well.
Bake in a slow oven for an hour.

Original Text

Pitcaithley Bannock

1 lb. flour ¹⁄₂ lb. butter 2 ozs. blanched almonds 2 ozs. candied orange peel 2 ozs. sugar 2 ozs. carraway seeds or comfits

Melt the butter and mix it with the flour, which should have been dried and sifted. Slice the almonds and cut up the orange peel finely. Add them with the sugar to the flour and butter. Mix very well. Bake in a slow oven for an hour.

Notes

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