4 oz oatmeal
1 tsp fat
1 ; water, hot
1 pinch salt
1 pinch baking soda
A Recipe for
Oatcakes (Traditional Method)
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This Recipe for Oatcakes (Traditional Method) is one of thousands in the Recipes-to-go Dessert Cookbook.
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This is a recipe for Oatcakes (Traditional Method) from the recipe cookbook of Recipes-to-go (Dessert)
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Food Tip |
As the dough stiffens when lying about, it is best to make a bannock
at a time, using the above quantities, the next being prepared whilst
the one is on the girdle [not a typo!].
Put the oatmeal into a bowl and add the salt and soda. Melt a
teaspoon of dripping or fat (bacon fat, goose fat, or poultry fat are
all excellent). Make a well in the centre of the meal, put in the
dripping, and add as much hot water as will make a stiff paste. Rub
plenty of oatmeal on to the baking board; turn out the mixture and
form into a smooth ball. Knead and roll out as thinly as possible.
Rub constantly on both sides with dry meal to prevent sticking, and
keep the edges as even as possible by pinching wit finger and thumb.
Give a final rub with meal, cut into a round, using a plate, and then
cut the bannock into farls (fardels or quarters) or into smaller
pieces. Place on a moderately hot girdle and bake steadily till th
cakes curl up at the edge; then toast the other side slightly before
a clea fire or finish in the oven.
If you have neither a girdle nor a thick-bottomed frying-pan, you may
bake the oatcakes in a moderate over for 20-30 minutes, till quite
dry and curle at the edges.
Buttered oatcakes are particularly good with marmalade, honey,
cheese, frie herrings, and sardines.
*Recipes from Scotland*, 1946
Serves: 2
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