oatcakes-msg – 10/6/18 Period oatcakes. NOTE: See also the files: bread-msg, flour-msg, brd-mk-flat-msg, grains-msg, Scotland-msg, fd-Scotland-msg, utensils-msg, ovens-msg. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ Newsgroups: rec.org.sca From: shafer at ferhino.dfrc.nasa.gov (Mary Shafer) Subject: Re: bread (was Re: meadmaking help.....) Organization: NASA Dryden Flight Research Center Date: Mon, 16 Oct 1995 04:10:41 GMT Elizabeth David, in her book "English Bread and Yeast Cookery", has a chapter titled "Manchets and Mayn and Payndemayn", which includes the recipe posted about two messages back from this, plus one from Gervase Markham, "The English Hus-wife", 1615, and a modern version. (Mostly scaled down, since the posted recipe wanted half a bushel of flour and David notes that a bushel was 56 to 60 lb, which makes somewhat more bread than many of us are interested in). Scattered throughout the book are information about how bread was cut in c. 1508 (from "the Boke of Kervynge) and a number of period and near-period recipes (Kendal Oatcakes from 1698, for example). If you want to know everything to know about English bread and yeast cookery, buy this book. It's really excellent--it tells you everything from which stone to use in your mill onward. It's in print in a US version and is ISBN 0-9643600-0-4 (the original, British edition has a different ISBN). Even if you never bake a single thing from it, you'll enjoy reading it and you'll learn a lot from it. This book finally explained to me why English supermarket white bread is so dreadful (even worse than Wonder Bread)--it contains, quite legally, a great deal more water than does its US counterpart. -- Mary Shafer SR-71 Chief Engineer NASA Dryden Flight Research Center, Edwards, CA shafer at ferhino.dfrc.nasa.gov http://www.dfrc.nasa.gov/People/Shafer/mary.html Date: Fri, 19 Sep 1997 21:55:10 -0400 From: Philip & Susan Troy Subject: Re: SC - oat recipe L Herr-Gelatt and J R Gelatt wrote: > While these are not documented recipes, Cheese and other food was potted in > late period, and oatcakes are so simple to make that I am unaware of an > historical example of their recipe, although I have read accounts of their > existence. Somewhere on a disc in Word Perfect I have a paper about > Scottish food. It's such an old version that my 'puter can't interpret it > now. Sigh. Aoife, check out Giulielma Penn's Receipt Book. I believe she died in 1694. There's a recipe in there for Oatcakes (two, actually) that may predate her marriage to William Penn bt a generation or two, which would make it nominally acceptable as period, more or less. This version is more like a North English havercake, though. Flat and thin but made from a batter of pats and spring water. Maybe some salt. Kinda like a cross between dog biscuits and matzoh. Actually, quite good, especially with Slipcote cheese. The T.I. article I did a couple of years ago on preserved travel foods, "The Pilgrim's Picninc Basket", is webbed at this URL, and has a redaction: http://www.adelphi.edu/~sbloch/sca/cooking/ppb.html#oatcakes Adamantius Date: Mon, 18 May 1998 09:17:35 -0400 From: "LHG, JRG" Subject: SC - Lindow Man's Last Meal Hallo! I am no longer recieving the list, but thought I'd pass this along anyway. I have been working on an event menu from the time of Colum Cille (St. Columba, or approx 500 AD) . Here are my bread choices thus far. I hope you enjoy them. Send any comments directly to me in addition to the list, since I cannot otherwise read them. Aoife _______ Oatcakes--sadly, like raised bread recipes, this one was undoubtedly the 'No Brainer' cooks felt no need to write down, particularly in Early Celtic Society, where no early cookbooks survive or were probably ever written. In fact, the earliest published Scottish Cookbook (Mrs. McClintock's Receipt Book for Cookery and Pastry Work, pub. 1736, and again by Aberdeen University Press. 1986) contains an oat-recipe (oat-meal pudding) but no oat-bread. In fact, the only bread recipe it contains is for French Bread! Following the oatcakes recipe is the product of several experiments to discover if the addition of rye and wheat flour improve the oatcake, making something similar to Lindow Man's Last Meal. Based on the recipe in Recipes from the Country Kitchen (see bibliography) "One of the first people to hear about the defeat of Bonnie Prince Charlie at the battle of Culloden, in 1746, was an old woman living in a nearby cottage. Immediately she took a small table, her griddle, and a bag of oatmeal down to the road. There, lighting a wood fire, she set about baking oatcakes, which she handed out the the Young Pretender's soldiers...." Prep Time 10 minutes Cooking time 20 minutes ((exactly as in the analysis of Lindow Man's last meal)) Preheat oven to 190 degrees C (375 F) ((see Lindow Man's meal again)) Ingredients for 4 oatcakes ( or farls) 8 ozs. fine oatmeal 1/4 tsp. salt 2 tbsp melted butter or bacon fat (recommended) 1/4 pint boiling water Mix all ingredients together, stirring very well to moisten. Turn out onto a board dusted with rolled or whole oats, and lightly knead until it forms a smooth ball (it will be hot!). Re-dust the board with oats as needed and roll or pat thinly out into as neat a circle as can be made, mending breaks as they occur. Cut this into 4 triangles (farls), or cut out rounds (cakes) with a cutter. Transfer these to a baking sheet or stone. Bake in a pre-heated oven 20 minutes or until pale fawn, or bake on a griddle or bakestone, turning once when underside is speckled brown. Sprinkle generously with salt while warm. Keep airtight if intended to be served crisp. Excerpts from The Life and Death of a Druid Prince, How the Discovery of Lindow Man revealed the Secrets of a Lost Civilization, by Anne Ross and Don Robbins. "The remains of the cereal grain in Lindow Man's gut, recovered as bran and some chaff, was shown to be a well-ground mixture of some kind of primitive wheat and rye with barley...... "Applying this technique to Lindow Man's last meal confirmed Gordon Hillman's suspicions that the last meal had been a kind of bread. The measured Temperature was close to 200 degrees Celsius, far too high for cereal but consistent with baking. The team was able to go further than that, however. They estimated that the heating time had been very short, perhaps only a few minutes, and certainly not the hour or so that might be necessary to cook porridge. ... "....Thus the modern equivalent of the last meal would not be coarse whole meal or even pumpernickel rye bread, but something much closer to the traditional Scottish barley biscuit or oatcake. These can only be flat and unleavened, for they are cooked, rather than baked, on a flat hot surface for a short time, almost like a pancake with no appreciable gluten content." Lindow Man Cakes (copyright 1998 L. Herr-Gelatt) There is really no way of knowing if the marsh man's bread, as analyzed, was ceremonial or not in nature. As flatbread of mixed grains were quite commonplace, I would suspect that this was not the case. The ritual aspect of his last meal lay in the branding of the cake, in my opinion. The burned patch signaled his "lot", which was to end in human sacrifice. We have no such sinister plans for our cakes, however! Here is my version, which is quite tasty. It utilizes oats instead of Barley, since I have no access to Barley flour and attempts to homegrind it have proved destructive to my equipment. As oat content has been found in other archaeological bog-find victim's last meals, I felt quit justified in doing so (Tollund man, Grauballe Man (Denmark)). Additionally, since the grains would have been hand-ground in a quern during that period, I have chosen to use modern stone-ground products when possible. 1/4 cup plain fine oatmeal (not rolled oats, as Lindow man's bread contained flour). If necessary, process the oats in a food processor to make then very fine). 1/4 cup stone ground whole wheat flour 1/2 cup stone ground rye flour 1/2 tsp. salt (optional) 3 tbsp bacon fat with crispy bits or butter, or combination of both 1/3 cup of boiling water, or more or less to mix. Salt for sprinkling, if desired. Mix together the flours and oatmeal, and the 1/2 tsp. salt if desired. Melt the fats and mix with the boiling water. Pour most of this into the flour mixture and mix well, adding more as necessary to make a stiff and somewhat crumbly dough. Knead the dough, which should become quite pliable, using more of any of the above flours if desired (oats making a more attractive exterior when cooked). Pre-heat a dry griddle on medium flame. Pinch off a ball of dough the size of a large walnut. Roll or press out on oat-covered board or between hands to very thin pancake (alternately, shape as described in the oatcake recipe, above). Repeat with 3 more balls to make 4 cakes. Place on the griddle and cook 2-4 minutes per side. If griddle is too hot cakes will begin to smoke. When cakes have large dark speckles, turn them and cook on other side (2-4 minutes each side). When cooked and dry-looking, remove to a plate and immediately sprinkle with salt if desired. These must stored in an airtight container if they are to be kept for any length of time. This bread is perfect camp food, is extremely filling and tasty, and the ingredients travel well and work well in combination with other dishes. Date: Thu, 25 Sep 2003 13:4559 -0400 From: johnna holloway Subject: [Sca-cooks] Oatcakes-- was Midrealm Coronation Lunch To: Cooks within the SCA david friedman wrote: >> Oatcakes and Barley Cakes, Assorted Breads and Manchets, >>> Johnnae llyn Lewis >> > Do you have a period recipe for oatcakes? I have a conjectural one, > based on Froissart's brief mention of teir use by scottish troopers, > and would be interested to compare. -------------------------- I actually turned up more descriptions than just the Froissart mention. Alexander Fenton, among others, has documented the long association of the Scottish herth with these characteristic flatbreads of oats and barley. See Fenton, Alexander. “Hearth and kitchen: the Scottish Example.” Food and Material Culture. [Proceedings of the Fourth Symposium of the International Commission for Research into European FoodHistory.] East Linton, Scotland: Tuckwell Press, 1998. pp. 29-47. Brown, Catherine. Scottish Cookery. 1985. Edinburgh: Mercat Press, 1999. includes descriptions by C. Lowther dated 1629 from his diary "Our Journal Into Scotland" 'Three Travellers in theBorders had oat bread cakes, baked a fifth of an inch thick on a griddle...'. p. 6. Brown also mentions an account by G. Buchanan titled Description of Scotland which also mentions them. This was also dated 1629. Neither Lowther or Buchanan turn up in th ESTC so I suspect they are journals and were never published. Moryson, Fynes. An Itinerary Written by Fynes Moryson Gent. from 1617 is available and they are mentioned in there. A quick read on the subject is Lockhart’s The Scots and Their Oats. Althoug he’s talking about Yorkshire and not Scotland, Brears’ The Gentlewoman’s Kitchen also includes a good account of regional hearth breads. Brears includes a 1683 recipe for "To make thick Oat-cakes" that contains no oats. It makes a thick cake that is simiar he says to the cakes that can still be purchased in Yorkshire bakeries today. There are a number of recipes-- all late. [The first Scottish cookbook wasn't published until 1736.] The combination of just meal and water made into a paste and baked with perhaps a bit of dripping wouldn't need a recipe, per say. It's interesting to note that eventually there are thick cakes mentioned along with a number of thin ones that are made in a variety of ways. This is still to be found and Catherine Brown goes into a number of these descriptions in her works. Here are these recipes-- CXL. To Make Oak-Cakes. Take fine Flower, and mix it very well with new Ale yeast, and make it very stiff, then make it into little Cakes, and roul them very thin, then lay them on a Iron to bake, or on a baking stone, and make but a slow fire under it, and as they are baking, take them and turn the edges of them round on the iron, that they may bake also, one quarter of an hour will bake them; a little before you take them up, turn hem on the other side, only to flat them; for if turn them too soon, it will hinder the rising, the Iron or Stone whereon they are baked, must stand at distance from the fire. pp. 260-261. The queen-like closet; or, Rich cabinet stored with all manner of are receipts for preserving, candying & cookery. Very pleasant and beneficial to all ingenious persons of the female sex. By Hannah Wolley. Publication date: 1670. The running title at the top of the page is: The Ladies Cabinet, so I suspect that this recpe is found in her earlier work as well. It's not on EEBO yet so I can't check it. John Nott in his Cooks Dictionary of 1726 includes another recipe that calls for the ale yeast, but it's not a copy of Wolley's. There are also recipes or mentions in Thoas Tryon's The good house-wife made a doctor,of 1692. where in CHAP. VI. he writes: • ... or less Egress and Regress; but the better way is to make it into thin Cakes, like Oat-Cakes, and bake them on a Stone, which many in the North of England ..." Mrkham mentioned them earlier in his chapter VI of The English Housewife. "Of the excellency of Oates, and the many singular vertes and vses of them in a family." By 1688 Randle Holme in his The Academy of Armory, or, A Storehouse of Armory and Blazon desribes them as: Oaten Cakes, are made of Oat meal, and Leavened very well, and knodden flat and round, and Baked on a Back Stone, of which there are 2 sorts, hard and soft." Found Page 294 of the Book 3, Chapter 6. Moffet's Healths Improvement also has soething to say about them, but I won't copy that here as I shall have to look the text up again. He was first published in 1655, but is believed to have written his manuscript in the 1590's. [Beck thought 1594.] He died in 1604/1605. Johnae llyn Lewis Date: Thu, 25 Sep 2003 18:52:25 -0700 From: david friedman Subject: Re: [Sca-cooks] Oatcakes-- was Midrealm Coronation Lunch To: Cooks within the SCA > david friedman wrote: >>> Oatcakes and Barley Cakes, Assorted Breads and Manchets, >>> Johnnae llyn Lewis >>> >> Do you have a period recipe for oatcakes? I have a conjectural one, >> based on Froissart's brief mention of their use by scottish troopers, >> and would be interested to compare. > -------------------------- > > I actually turned up more descriptions than just the Froissart mention. > Hope this helps. Thanks. Lots of interesting stuff. My guess is that Froissart's oat cakes aren't raised, given the constraints of what they are being used for. Just oatmeal, water and salt gives a reasonably good result. But it would be nice if we could find something more extensive earlier than the 17th c. -- David/Cariadoc http://www.daviddfriedman.com/ Date: Thu, 25 Sep 2003 22:27:05 -0400 From: johnna holloway Subject: Re: [Sca-cooks] Oatcakes-- was Midrealm Coronation Lunch To: Cooks within the SCA Olive Geddes points out that the documents surviving for Scotland are few and far between. We have all these incomplete household accounts and records and no recipes. In terms of food history and records, the country lags the rest of Europe. I have this feeling that she found it easier to do her book on golf than to research the food history of Scotland for The Laird's Kitchen Three Hundred Years of Food in Scotland which she did for the National Library of Scotland and the HMSO. I would think that the Froissart oatcakes are just meal and water and baked by the fireside. But around a hearth and with access to yeast from ale barm, there probably also grew up the "raised" or leavened cakes. There seems to be a variance of opinion as to what quality of meal to use as well as how thick to make the cakes. Johnnae llyn Lewis Date: Tue, 12 Oct 2004 00:05:31 -0700 From: David Friedman Subject: [Sca-cooks] oat cakes To: Cooks within the SCA > Oat cakes ye say... that sounds interesting.. I have a conjectural recipe in the Miscellany, http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm near the end of the recipe section. -- David/Cariadoc www.daviddfriedman.com Date: Sun, 22 May 2005 19:11:02 -0400 From: Johnna Holloway Subject: Re: [Sca-cooks] Period-appropriate cookies and cookie-likesubstances.... To: Cooks within the SCA Etain1263 at aol.com wrote: > Does anyone have any documentation for > medieval cooking of cakes on a griddle??? > > Etain Take a look at bakestones for those recipes. My description from my Scottish Luncheon-- Oatcakes and Barley Cakes— Alexander Fenton, among others, has documented the long association of the Scottish hearth with these characteristic flatbreads of oats and barley. Traditionally baked on a stone before the fire, they often don’t bake as much as dry out before the fire. Even when the “stone” of a bakestone gave way to an iron griddle surface, this manufactured iron griddle may still be called a “bakestone.” I bought mine at Covent Garden in 1984. Historical accounts date back to at least the 14th century when Froissart recorded the making of oatcakes by Scottish soldiers. The Earl’s Glasgow accounts mention them of course early in the 17th century. A quick read on the subject is Lockhart’s The Scots and Their Oats. Although he’s talking about Yorkshire and not Scotland, Brears’ The Gentlewoman’s Kitchen also includes a good account of regional hearth breads, as does Elisabeth David and also McNeill. I have made use of stone ground barley meal and imported oats. http://home.comcast.net/~iasmin/mkcc/MKCCfiles/ AlasdairGuinevreLunch.html Johnnae llyn Lewis Date: Mon, 11 Aug 2008 23:33:50 -0400 From: "Phil Troy / G. Tacitus Adamantius" Subject: Re: [Sca-cooks] Pennsic Camp Cooking To: Cooks within the SCA On Aug 11, 2008, at 10:50 PM, S CLEMENGER wrote: <<< Do you soak the oats first? I had some oat bread at a potluck last week that was quite interesting. Modern recipe, but still good. Apparently, instead of mixing the dry oats into the dough, one starts by cooking them, just like oatmeal.... --Maire >>> Somewhere I've got a copy of the receipt book of Giulielma [Mrs. William] Penn, dated roughly 1690, if I remember correctly, and her recipe for oatcakes involves fine oatmeal soaked overnight in spring water to make a batter. It seems to be the closest near-period, actual recipe approximating Froissart's description (14th century?) of Scottish soldiers making oatcakes on a stone in the field. Adamantius Date: Mon, 11 Aug 2008 23:42:07 -0400 From: "Phil Troy / G. Tacitus Adamantius" Subject: Re: [Sca-cooks] Pennsic Camp Cooking To: Cooks within the SCA On Aug 11, 2008, at 10:45 PM, David Friedman wrote: <<< I also made oatcakes another night. That's something I had been planning to do at Pennsic for years. They are about the simplest possible bread-like plausibly period thing, requiring only coarse ground oats, salt, water, a fire and a frying pan. Not the world's tastiest dish, but not bad. >>> They're much better if, after "baking" in the pan, they are toasted/ dried in front of the fire to a cracker-like consistency. Northern English housewives were hanging them on the clothes line in front of the fireplace up to the 1940's or so, if an old PPC article on oatcakes is to be believed. They can be sort of limp and soggy if you eat them right away, but if you make a lot of them in advance and let them dry, they have an interesting dog-biscuit matzoh flavor (which is a lot better than I'm making it sound). It's probably also consistent with a lot of old Scandinavian flatbread practice, which may or may not sway Moorish thinking ;-). Adamantius Date: Tue, 12 Aug 2008 00:02:09 -0500 From: David Friedman Subject: Re: [Sca-cooks] Pennsic Camp Cooking To: Cooks within the SCA I combine water, salt, and oats. Let them soak for some hours. Then fry as thin cakes in a dry frying pan. I should see how it works with butter or oil in the pan, but I was trying to reconstruct something consistent with Froissart's description, and I didn't think scottish troopers could rely on having perishable fats with them. <<< Do you soak the oats first? I had some oat bread at a potluck last week that was quite interesting. Modern recipe, but still good. Apparently, instead of mixing the dry oats into the dough, one starts by cooking them, just like oatmeal.... --Maire >>> Date: Tue, 07 Apr 2009 00:21:37 -0400 From: "Phil Troy / G. Tacitus Adamantius" Subject: Re: [Sca-cooks] oatcakes To: Cooks within the SCA On Apr 6, 2009, at 11:20 PM, Stefan li Rous wrote: <<< Adamantius' article says: 3) North English Oatcakes Havercakes or riddlecakes differ from the sgian oatcake of the Highland Scots in that they are made from a soft dough or batter, rather than the firm pastry dough of the sgian. PS: Adamantius, is that supposed to be "riddlecakes" or did I perhaps drop a "g" in multiple places? >>> I seem to recall that as one of the traditional names for oatcakes of a particular kind in the North of England, possibly a Yorkshire dialect term. There's a pretty detailed article on oatcakes somewhere in an early issue of Petits Propos Culinaires, discussing the difference between bannocks, havercakes, scones/sgians and riddlecakes. I'm up to my ears in paperwork (sinking, actually) connected with the Evil Spawn's college financing at the moment, so for the next month or so, memory is at a premium, and free time more so. But yes, I believe riddlecakes is a legitimate term, and not the result of dropping an initial "g", at least not an error on my part or yours, AFAIK. Adamantius Date: Mon, 6 Apr 2009 23:41:29 -0500 From: "Terry Decker" Subject: Re: [Sca-cooks] oatcakes To: "Cooks within the SCA" Indeed, riddle cake or riddle bread is north English dialect for a type of heavy oat cake. However, the term appears to be from the 17th Century. Bear Date: Tue, 7 Apr 2009 18:52:20 -0500 From: "Terry Decker" Subject: [Sca-cooks] Riddle was oatcakes To: "Cooks within the SCA" Interesting word. A riddle is a coarse sieve used to seperate grain from chaff. The two common forms of riddle appear to be a plate with holes drilled in it or a wooden rim strung with a coarse wire mesh. From the usage, a riddle cake appears to be an oatcake made from coarse grain rather than from cut or milled oats. And yes it is the source of the term, "riddle with bullets," from an earlier term, "to make a riddle of." Bear Date: Thu, 16 Apr 2009 21:24:03 -0400 From: Johnna Holloway Subject: Re: [Sca-cooks] Riddle was oatcakes To: Cooks within the SCA Riddle goes far back as a term with quotations like these: */a/1100* /Gerefa/ in /Anglia/ IX. 264 S?dleap, hriddel, her~syfe. */c/1340* /Nominale/ (Skeat) 531 /Sak, cryuere, et sace/, sak, ridelle, and heresyue. *1382* Wyclif /Amos/ ix. 9 As whete is smyten in a rydil. */c/1440* /Promp. Parv./ 433/1 Rydyl, of corn clensynge,../cribrum/. *1495* /Trevisa's Barth. De P.R./ XVII. cxxxv. 691 Hulkes falleth of whan corne is clensyd wyth a syfue or wyth a Ryddyll. *1601* Holland /Pliny/ XVI. xi. I. 464 The same are shred and minced so small, as they may passe through a sieve or a riddle. A search through EEBO-TCP turned up: Riddeled, o. plaited, wrinkled. Riddle-cakes, La. thick sour-cakes. Riddle an oblong sieve (to separate the seed from the Corn.) Coles, Elisha, 1640?-1680, An English dictionary 1677 and this handy 17th century paragraph that explains all: A Bannock, An Oat-cake kneaded with water only and baked in the Embers. In Lancashire, and other parts of the North, they make several sorts of Oaten bread, which they call by several names: as 1. Tharcakes, the same with Bannocks, viz. Cakes made of Oat-meal as it comes from the mill and fair water, without Yeast or leaven, and so baked. 2. Clap-bread: Thin hard Oat-cakes. 3. Kitchiness-bread: Thin soft Oat-cakes made of thin batter. 4. Riddle-cakes: thick Sour-cakes, from which differs little that which they call Hand-hoven Bread, having but little leaven, and being kneaded stiffer. 5. Jannock, Oaten bread made up in loaves. Ray, John. A collection of English vvords, 1674 There's a recipe in Prehistoric cookery: recipes & history by Jane M. Renfrew. YORKSHIRE *RIDDLE BREAD* Mix a quantity of pinhead oatmeal with water to make a thick porridge. Leave overnight in a warm room. Next day add salt to taste and place spoonfuls on to a hot bakestone or griddle. As the bread cooks, it bubbles up, giving the characteristic appearance. Brown the cakes on one side only. page 40. Johnnae Date: Thu, 25 Mar 2010 08:06:55 -0400 From: Johnna Holloway To: Cooks within the SCA Subject: [Sca-cooks] Oatcakes We've discussed the subject of oatcakes several time in the past, and Stefan has a file at oatcakes-msg 9/5/09 Period oatcakes. For people interested in the subject, I wanted to mention that there's a new book out titled The Staffordshire Oatcake. A History by Pamela Sambrook. This is an investigation into the oatcake that is made in the Midlands and Moorlands, the region of the potteries. (The largest city in Staffordshire is Stoke-on-Trent.) It's a small book, but a lively one filled with photographs and accounts. Chapter 5 is on "Bakestones and Griddles. From c.200 AD to c. 2000 AD. Another chapter cites evidence from wills and inventories. PPC 89 has a review. Amazon currently carries the volume, in case anyone else wants a copy. websites here: http://www.oatcake-book.co.uk/ http://keeleuniversitypressoffice.wordpress.com/2009/11/13/oatcake/ Those into British foods may like this blog food suppliers and producers http://goodfoodshops.blogspot.com/ another blog account http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/jan/28/staffordshire-oatcake Here's a website selling them: http://www.staffordshireoatcakes.com/ Johnnae Date: Fri, 2 Mar 2012 17:38:46 +0000 From: Gretchen Beck To: Raphaella DiContini , Cooks within the SCA Subject: Re: [Sca-cooks] Looking for "Celtic" foods, especially "finger foods" Oats cakes should be gluten free (cross contamination from milling not withstanding). I've used this recipe with success: 1 cup oat flour 1 Tbsp butter or bacon fat, melted 1 cup boiling water 1. pinch salt (to taste) (I'm doing this from memory, but I'm pretty sure it was a 1to1to1 ratio). Mix dry ingredients, mix in the fat, mix in the water (no need to be delicate, just dump it in there) and mix. If it's a little to mushy, mix with oat flour until you get a nice cookie dough texture. If it's a little too dry add a little extra water until you get a nice cookie dough texture. Flour board, roll immediately (having no gluten, the dough does not need to rest. The hotter you roll it, the easier it is to work with). Roll it into a round 1/4" or less, and cut into triangles. Bake until all the moisture is gone (you can also run it through the toaster oven's toast cycle a number of times). Cakes are usually done when the edges begin to curl. You can also cook them on a griddle like pancakes -- same rule applies, bake until dry and the edges start to curl. These are great with bacon, cheese, apples, and (for some odd reason) they seem to be best of all with apricot jam. Smoked or pickles fish go well with these too. toodles, margaret Date: Fri, 2 Mar 2012 23:58:38 -0800 From: "David Friedman"? To: Cooks within the SCA? Subject: Re: [Sca-cooks] Looking for "Celtic" foods,??? especially ??? "finger foods" At Fri, 2 Mar 2012 09:23:00 -0800 (PST), Raphaella DiContini wrote: <<< I was thinking of small meat pies if I can find some Scottish, Irish, or Welsh sources. Perhaps something like oatcakes too, >>> My conjectural oat cake recipe (in the Miscellany, available on my site as a pdf) is based on Froissart's description of how Scottish troopers fed themselves on campaign. I think that's the only recipe I have that is in any reasonable sense celtic. David/Cariadoc www.daviddfriedman.com daviddfriedman.blogspot.com/ From the fb "SCA Cooks" group: Mike Raney Froissart's Chronicles from the 14th C had this about Scots: "Therefore they carry with them no other purveyance, but on their horse: between the saddle and the pannel, they place a broad plate of metal, and behind the saddle, they will have a little sack full of oatmeal, to the intent that when they have eaten of the sodden flesh, then they lay this plate on the fire, and moisten a little of the oatmeal: and when the plate is hot, they cast some of the thin paste thereon, and so make a little cake in manner of a crak'nel, or biscuit, and that they eat to comfort their stomachs. Wherefore it is no great wonder that they make greater journies than other people do." August 11 at 11:40am Edited by Mark S. Harris oatcakes-msg 2 of 13