OATEN CAKES, CALLED CLAPPED BREAD

The English bread-book · Eliza Acton · 1857

Source: The English bread-book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

fine Scotch oatmeal ↝ Scotch [Liquor and cocktails]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cold water ↝ Water, tap [Tap water]
plenty of oatmeal strewed under and over it ↝ Oatmeal, NFS [Oatmeal]

Instructions (2)

Mix fine Scotch oatmeal with a little salt and cold water quickly into a moderately stiff paste.
Pat it with the hands, with plenty of oatmeal strewed under and over it, until it

Original Text

OATEN CAKES, CALLED CLAPPED BREAD.

(A North Country Receipt.)

The large thin oaten-cakes, called clapped bread in the North of England, are made by mixing fine Scotch oatmeal with a little salt and cold water quickly into a moderately stiff paste, and patting it with the hands, with plenty of oatmeal strewed under and over it, until it

Notes

—