SC - Oats

[Christine A Seelye-King]

The following is an excerpt from an article from "Early Period" Magazine,
published by David and Rebecca Wendelken in 1987.  

"Early Period Grains and Their Uses"  by Mistress Fuilteguerna

"...Oats:
	The oldest oat grains that have been found date to the 12th
dynasty in Egypt.  It was grown in northern Europe from about 2000 BC on.
 Greeks and Romans considered oats a weed and used it in medicine,
although it was widely used as a food by the Germanic tribes.  It is
believed tohave been introduced into England during the Anglo-Saxon
invasions.  We are most familiar with oats as "oatmeal" which was first
packaged for sale in 1854.  Originally, the grains were simply rolled
flat, but they took a long time to cook.  Now grain for this cereal is
toasted, hulled, steamed, cut, and rolled -- quite a lot of processing. 
This is something to keep in mind when attempting to reconstruct early
oat breads.  
	Oatcakes
This oatcake recipie includes bacon fat which makes the cakes tastier. 
They are best eaten either warm, or toasted.  We stuck them on the grill
and melted cheese over them.  They were great.  
Mix four cups of uncooked oatmeal with two cups of buttermilk.  Allow to
stand for several hours.  Stir occasionally.  Add a teaspoon of salt, 1/4
to 1/2 half cup of bacon grease and enough whole wheat flour to make a
stiff dough.  Form into cakes and allow to sit covered on a floured
baking sheet for thirty minutes.  Bake in a moderate (350 degree) oven
until they begin to brown and feel hard to the touch.  These cakes will
keep for a long time in the freezer.  "
    

Mistress Christianna MacGrain, OP, Meridies
	

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