Oat Cakes
From The St. Mungo cookery book, 1904
It improves most cakes to be toasted before the open fire where the moisture evaporates.
Presented as published in 1904. 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 The St. Mungo cookery book (1904) by Jean Lambie, page 62. The excerpt below is the record exactly as published.
OAT CAKES. The secret of success in baking oat cakes is to use as little liquid as possible in moistening the meal to form the dough, and the smarter that the dough is kneaded and the less it is handled the cakes are all the more crisp. Plain Oat Cake. — Breakfastcupful of fine oatmeal ; a pinch of soda ; water sufficient to moisten into dough
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