SC - Scottish oatcakes

[pat fee]

  I have a recipe for Sweet Bannocks.

  These are basically oat cakes to which sugar has been added.
  I have one in which honey is added to the lard mixed in to the ground 
oats, with almonds ground with the oats.
  I suppose that you could use black walnuts or any nut of your choice.

   Lady Katherine McGuire


>From: "Catherine Deville" <catdeville at mindspring.com>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: Re: SC - Scottish oatcakes
>Date: Thu, 26 Oct 2000 15:43:29 -0400
>
>Beathog nic Dhonnchaidh said:
> > I am new to this list, and hail from the Barony of Gyldenholt in Caid.
>While
> > certainly not new to cooking, I find I have much to learn about cooking
>in
> > the SCA.  I have been looking for a recipe for something I was given at 
>a
> > recent event, and was called an oatcake.  Most of the recipes I find for
> > oatcakes have been savory, but this was somewhat sweet and contained
>black
> > walnuts.  I have a modern recipe for something called *flapjacks*, which
>I
> > believe would produce something similar in taste and texture to what I
>was
> > given to sample, but it contains something called *golden syrup*.
>
>First, welcome to the list!  I've learned a lot since I've been here.  The
>volume can be a bit daunting, which can sometimes require you to pick and
>choose which threads to follow, but the participation is generally
>rewarding with a great deal of substance and virtually *no* flamage :-)
>
>Second, I hope that my feedback doesn't turn out to be generally unhelpful.
>I'm hoping that someone else will sound in on this too before long, because
>my memory is vague on this...
>     I believe that I've seen "golden syrup" in the grocery store.  IIRC, 
>it
>was next to the dark and light corn syrups and my impression was that it
>was a type of caramalized corn syrup at the time, but I didn't buy and or
>try it.  And it *may* be something which is only available locally (I
>recall a less commercial looking label than usual.)  Since I live in the
>South, sometimes things like that show up (like there's a syrup down here
>called "Table Syrup" which is just basically a simply syrup which is
>flavored with either molasses or maple (can't remember which) and thickened
>with corn syrup... much like imitation maple syrup but not labeled as
>such.)
>
>What may be more helpful is that I am almost positive that my cookbook on
>Irish Country Cooking has more than one recipe for oatcakes and I seem to
>recall that they are sweet.  If you'd like me to I'll try and look them up
>for you in the next few days and post one or more of them.  Of course they
>are probably modern... although they may be "traditional", the book isn't
>specifically documented with dates for the foods.  But I'd be happy to
>share them if folks are interested.
>
>I remain, in service to Meridies,
>Lady Celia des L'archier
>
>
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================

_________________________________________________________________________
Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.

Share information about yourself, create your own public profile at 
http://profiles.msn.com.