Oatcake

Ingredients

• 1 lb. of oatmeal
• a teaspoonful of salt
• a good tablespoonful of warmed dripping
• enough warm water to mix it

Method

1. 1

   Mix ingredients to a stiff dough, knead until smooth, and shape into a round cake.

2. 2

   Cut into segments and bake on a girdle until firm, then toast until curled.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.

11b. of oatmeal, a teaspoonful of salt, a good table- spoonful of warmed dripj:)ing, and enough warm water to mix it. Knead it well till smooth, then dust the pastry board with dry oatmeal, turn the dough out on it, and press it out with youi’ hands into a round cake, about ^in. to fin. thick, then roll it out with a well dusted roller till thin. Cut this round cake across and across into eight segments, and bake these on the girdle till firm. Now lift them off the girdle, rub each well over with oatmeal, and toast in front of the fire till they curl up. Be very careful to keep the girdle very clean. It should never be washed, but well sprinkled with coarse salt whilst hot, then rubbed till perfectly clean with pieces of paper. Heat the girdle and rub it over with a piece of suet tied up in muslin before using it. If no girdle is at hand, a baking sheet treated in the same way will be very effectual if placed on the hot plate. But do not try baking oat cak

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