Oat Cakes (2)

Ingredients

• 2^ handfuls of fine oatmeal
• a teaspoon sugar
• a little salt
• J pint of boiling water
• 1 oz. of butter or dripping

Method

1. 1

   Pour over this 1 pint of boiling water in which 1 oz. of butter or dripping has been melted.

2. 2

   Mix well with a spoon, then turn out on board and knead with the hands into a round.

3. 3

   Take the rolling pin and roll out very thin, taking care to dust the pin well with meal to keep it from sticking.

4. 4

   Nick nicely round edges with finger and thumb.

5. 5

   Cut in four.

6. 6

   Have the girdle nice and hot, bring it to the edge of the board, and slip the cakes on to it.

7. 7

   Fire on one side until edges begin to curl up, then toast the other side in front of the fire.

8. 8

   An hour or two in a moderately hot oven makes them nice and dry and crisp.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 139. The excerpt below is the record exactly as published.

Oat Cakes (2). Put 2^ handfuls of fine oatmeal in a bowl, with a teaspoon sugar and a little salt. Pour over this J pint of boiling water in which 1 oz. of butter or dripping

Cook this with the app: pantry check, scaling, and the assistant.