1 pt mixed milk and water
1 oz yeast
6 oz fine oatmeal
3 oz plain flour
1 tsp salt (or slightly less)
A Recipe for
Oakcakes
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Chemicals, n: Noxious substances from which modern foods are made. |
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This Recipe for Oakcakes is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Henry IV of France |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This is a recipe for Oakcakes from the recipe cookbook of Recipes-to-go (Dessert)
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
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Vanity is the food of fools. |
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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What is patriotism but the love of the food one ate as a child? |
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Mix the flour, salt and oatmeal. Warm the liquid and stir in
gradually to make a smooth batter. Crumble in the yeast, stir gently
and leave to stand in a warm place for 20 mins. Stir again and cook
in a stong, well greased frying pan. Pour in enough batter to cover
the base fairly thinly and trun out when cooked.
Remarks: This recipe is heavily adapted, but works. Traditionally the
oat cakes were cooked on a `backstone' - a stone or iron sheet, over
an open fire. It is still possible in some places in Yorkshire to buy
a `girdle', a cast iron sheet, about 12 in diameter, with a hoop
handle - these are ideal. When cooked, the oatcakes where hung on
plain wooden rack suspended from the ceiling, known as bread fleaks.
The oatcakes were eaten either fresh or dried.
They can be fried with bacon, or suttered and eaten alone with cheese,
treacle, golden syrup etc.
Serves: 1
Oakcakes Recipe brought to you by Recipes To-Go