SC - Scottish oatcakes
david friedman
ddfr at best.com
Fri Oct 27 11:10:53 PDT 2000
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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