SC - Help!!! Oatcake recipe-long
david friedman
ddfr at best.com
Fri Jun 9 12:27:19 PDT 2000
At 10:38 AM -0700 6/9/00, pat fee wrote:
> My recipe for oat cakes calls for butter and long pepper.
>
> The one I use weekly is a slightly modern addaptation of the original.
>
> Original (translated)
>
> 32 oz ground scotts oatmeal or 1 box rolled oats ground in a blender.
> 8 oz melted butter or enough to give the dough some "body"
> 2 long pepper ground in a pestle and morter
> Enough water to moisten.
>
> Mix the oats with long pepper and enough butter to form lumps.
> slowely add cold water until dough holds togather (sort of like pie crust).
> Cover a bread board with a hand full of the ground oats and roll
>the dough out into 8" circles. Place a scant handfull of the ground
>oats on a hot gridle. Carefully place the oat cake on the oats.
>Bake untill dry and "crumbly" on the edges and dry and lightly
>browned on the bottom. Cut into 8 wedges.
>
> This recipe is from my family cook book. The measurements are what
>is modern and have been worked out over time.
It's been a while, but my memory is that you said the family cookbook
contained recipes written over a substantial period of time. Do you
know what the date of this one is? And when you say "translated" do
you mean that "ground scotts oatmeal ...." is a substitute for some
other term in the original? Or was the original in Scots Gaelic
rather than the Scottish dialect of English?
Also, am I right in assuming that you are putting it on a griddle but
baking in an oven?
David/Cariadoc
http://www.daviddfriedman.com/
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