Oat-Cakes
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 108. The excerpt below is the record exactly as published.
OAT-CAKES fTlAKE three-quarters of a pound of Scotch -■- medium oatmeal, half a teaspoonful of carbonate of soda and two ounces of butter. Rub the oatmeal and butter together ; dilute the soda in a little milk. Make into a paste with water, just enough to make a firm paste. Roll out thinly and cut in triangle shapes. Bake on a girdle, then toast in front of the fire for a few minutes. % 359 THE DUDLEY RECIPES OAT-CAKES T7" NEAD, mixed with boiling water, one pound of oatmeal and one ounce of butter
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