Scottish Fancies
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by a demonym leading its title: Scottish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
- ¼ teaspoon vanilla Beat egg
- two-thirds cup rolled oats
- 1 egg
Method
- 1 egg ½ cup sugar ⅔ tablespoon melted butter 1 cup rolled oats ⅓ teaspoon salt ¼ teaspoon vanilla Beat egg until light, add gradually sugar, and then stir in remaining ingredients.
- Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart.
- Spread into circular shape with a case knife first dipped in cold water.
- Bake in a moderate oven until delicately browned.
- To give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut.
Plating
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