[Sca-cooks] Pennsic Camp Cooking
ddfr at daviddfriedman.com
Mon Aug 11 22:02:09 PDT 2008
I combine water, salt, and oats. Let them soak for some hours. Then
fry as thin cakes in a dry frying pan.
I should see how it works with butter or oil in the pan, but I was
trying to reconstruct something consistent with Froissart's
description, and I didn't think scottish troopers could rely on
having perishable fats with them.
>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....
>----- Original Message -----
>From: "David Friedman" <ddfr at daviddfriedman.com>
>To: <euriol at ptd.net>; "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>Sent: Monday, August 11, 2008 8:45 PM
>Subject: Re: [Sca-cooks] Pennsic Camp Cooking
>> I also made oatcakes another night. That's something I had been
>> planning to do at Pennsic for years. They are about the simplest
>> possible bread-like plausibly period thing, requiring only coarse
>> ground oats, salt, water, a fire and a frying pan. Not the world's
>> tastiest dish, but not bad.
>Sca-cooks mailing list
>Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks