Search Results for: Eels prepared whole
over open fires. one of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. in gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire (ferguson and fraser ). métis bannock is generally prepared
with white or whole wheat flour , baking powder, and water , which are combined and kneaded (possibly with spices, dried fruits, or other flavoring agents added) then fried in rendered fat , vegetable oil, or shortening. today's native american "fried bread" is like bannock but cooked in a skillet....
https://www.newworldencyclopedia.org/entry/Bannock_(food)
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