[Sca-cooks] Pennsic Camp Cooking

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Mon Aug 11 20:33:50 PDT 2008

On Aug 11, 2008, at 10:50 PM, S CLEMENGER wrote:

> Do you soak the oats first?
> I had some oat bread at a potluck last week that was quite  
> interesting.
> Modern recipe, but still good.  Apparently, instead of mixing the  
> dry oats
> into the dough, one starts by cooking them, just like oatmeal....
> --Maire

Somewhere I've got a copy of the receipt book of Giulielma [Mrs.  
William] Penn, dated roughly 1690, if I remember correctly, and her  
recipe for oatcakes involves fine oatmeal soaked overnight in spring  
water to make a batter. It seems to be the closest near-period, actual  
recipe approximating Froissart's description (14th century?) of  
Scottish soldiers making oatcakes on a stone in the field.


"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
			-- Rabbi Israel Salanter

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