Oatcake. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1/2 lb. of fine oatmeal freshly ground and kept from the air ↝ Oatmeal, NFS [Oatmeal]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
3/4 a teaspoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
as little cream* as possible—only just enough to make it into a dough. Too thick cream does not do. ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

If without cream

water with a bit of butter previously melted in it ↝ Water, tap [Tap water]
water with a bit of butter previously melted in it ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Roll it out as thin as possible, and cut it into three-cornered pieces.
Put it on the girdle to set.
It must not be turned over or it will be tough, but put it on a toaster in front of the fire to brown the top side, toaster sloping towards the fire.
To use again it must be re-toasted and sent to table warm.
If baked in an oven oatcake will be hard.

Original Text

Oatcake. No. 1. (J. Emslie. 1893.)
Ingredients: ½ lb. of fine oatmeal freshly ground and kept from the air, a pinch of salt, ¾ a teaspoonful of baking powder, and as little cream* as possible—only just enough to make it into a dough. Too thick cream does not do.
Roll it out as thin as possible, and cut it into three-cornered pieces. Put it on the girdle to set. It must not be turned over or it will be tough, but put it on a toaster in front of the fire to brown the top side, toaster sloping towards the fire. To use again it must be re-toasted and sent to table warm. If baked in an oven oatcake will be hard.
If without cream, use water with a bit of butter previously melted in it; milk would make flinty cakes.
It has no merit if it does not eat short and crisp, but must not be buttery.
* Oatcake should be mixed with cream to eat "short."

Notes

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