Oatcakes

Ingredients

• Four ounces fine oatmeal
• One teaspoonful melted dripping or bacon fat
• Pinch of salt
• Pinch of baking-soda
• Hot water

Method

1. 1

   Mix the oatmeal, soda, and salt.

2. 2

   Make a well in the centre; add the melted dripping and enough hot water to make a soft mixture.

3. 3

   Rub plenty of meal on to the baking board; turn out the mixture and form into a smooth ball; knead and roll out as thinly as possible.

4. 4

   Rub with meal to make the cakes white, and cut across in four or in eight pieces.

5. 5

   Place on a hot girdle, and bake steadily till the cakes curl up at the edges.

6. 6

   Toast till slightly brown before a clear fire or in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 56. The excerpt below is the record exactly as published.

Oatcakes* Four ounces fine oatmeal. One teaspoonful melted drip- ping or bacon fat. Pinch of salt. Pinch of baking-soda. Hot water

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