This is a traditional Scottish recipe and you will need to decide how you'd like to adjust it to modern ingredients and methods.
You will need:
- 3 cup fulls of flour
- 1 teaspoon ground cinnamon
- 2 oz. butter
- 3 tablespoonfuls syrup
- 1 tablespoonful dried egg
- 1 teaspoonful of ground ginger
- 1 teacupful of milk
- 4 tablespoonsful of treacle
- 1 teaspoonful of baking soda
- 6 oz. fruit (if desired)
Method:
1. Put the milk, syrup, treacle, and margarine into a pan and dissolve slowly.
2. Sieve the flour and spices into a basin.
3. Add the liquid from the pan, the egg mixture, and beat...
This recipe is from Mrs. Bruce of Aberdeen.
Filling:
- 1 pound of hamburger meat (mince)
- 1 pack of streaky bacon
- 2 to 4 cubes of chicken stock (adjust to taste)
- 2 medium to large carrots sticks, shredded
- 1 large onion, diced up
- 1 large bell pepper, diced up
- 1 teaspoon powdered garlic
- 1 tube of tomato paste (adjust to taste)
1. Cook the bacon until it is crisp and set it aside.
2. Cook hamburger (mince) and break it down while you cook it so it looks like taco meat
3. Re-add the bacon, crumbled or finely chopped
4. Now add in the chicken...
This is a Scottish traditional recipe that has not been modified from its original version. You will need to substitute for modern ingredients as required.
You will need:
- 1 cup of oatmeal
- 1 teaspoonful of melted fat
- pinch of baking soda
- 1/2 teaspoonful of salt
- hot water
1. Mix dry ingredients and add fat.
2. Add sufficient water to make a moderately stiff dough.
3. Roll out as thin as possible.
4. Bake one side on girdle till corners begin to curl, toast in front of fire or under grill.
5. May also be baked in moderately hot oven. When rolling out use plenty of...
This is a Scottish traditional recipe. You will need to modify with modern ingredients as required.
1. Procure a large stomach bag of a sheep, as well as its liver, lights and heart. The bag must be well washed, first in cold water, then plunged in boiling water and scraped.
2. Then soak it in cold water and salt all night.
3. Wash the pluck and soak in ocld water and salt.
4. Boil pluck (which is liver, lights and heart) for 14 hours. In boiling, leave the windpipe attached and let the end of it hang over the edge of the pot...
A poem about the importance of cooking well, circa 1940 (possibly older) found in an old collection of Scottish recipies. Obviously, times have changed since then.
Ladies who wish to keep their spouses
Content and happy in their houses
Must learn that food to be a blessing
Must not be ruined in the dressing
It's very nice to be good looking
But that will not excuse bad cooking
And men have got such funny natures
They'll judge you on your beef and taters
So if you want to rule and lead them
You'll do it if you nicely feed them.
