SC - Spicing dishes

[Laura C. Minnick]

What I understand from talking to my cousin, who is on the BOB of the 
National Museum of Scotland, is that these "cakes" were made from the 
"ground meal" carried to which the fat(carried separately),salt and water 
were added at cooking time.  Then the "cakes" were patted out  similarly to 
how flour tortillas are made.  Then cooked on a flat piece of iron over the 
fire.
Lady Katherine McGuire

>From: david friedman <ddfr at best.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Scottish oatcakes
>Date: Fri, 27 Oct 2000 11:10:53 -0700
>
>At 5:23 PM +0000 10/27/00, pat fee wrote:
>>My recipe is from my family. They were used as "journey bread" as
>>well as a daily staple.
>>
>>Its "ground" scotts oats + lard or butter, a little salt and enough
>>water to make the dough, hang togather.
>>These are then cooked on a "griddle" spread with more "ground oats"
>
>It's certainly possible that such were made in period--does anyone
>have any relevant period references?
>
>I didn't include any fat, both because Froissart doesn't mention it
>and because it would have been more perishable than the oats, hence
>less suitable as portable rations for troops. I did add salt, since
>it is non-perishable, and at least one period source (Platina)
>explicitly says that he doesn't bother mentioning it in recipes
>because everyone knows to put it in.
>--
>David/Cariadoc
>http://www.daviddfriedman.com/
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