Scotch Oat-cakes
A historical recipe from Luncheons, by Mary Ronald (1902).
A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- These cakes should be made of meal ground finer than any we are able to get in our markets;
- therefore, one must resort to the expedient of pounding in a mortar the finest meal obtainable, and sifting it through a coarse mesh.
- Add to one cupful of fine meal one teaspoonful of salt and enough hot water to make a stiff dough.
- Sift some of the meal on to the molding-board, and roll the mixture into a thin cake.
- Bake it slowly on a griddle until it is thoroughly dried.