1700-SCOTTISH OAT CAKES(my Holiday Version 2012)
Nancy J. Patrykus
Digging thru my ole recipes,I was happy to find it again.Very happy to share it
It is actually an oat "cake" that is cut in squares or circles and usually served for breakfast.With butter, honey or syrup! Occasionally flattened out on a cookie sheet,baked and then cut in squares.(info see note,below.)I like to dress it up a bit as a cookie, for the holidays.
It is not to sweet, really does not have to be.
So for a cookie I dress it up with a little frosting.
- 1-1/2 c
- 1-1/2 c
- 1 c
- 1 tsp
- 1/2 tsp
- baking soda
- 1 c
- shortening......(i used yellow crisco)
- 1/4 c
- cold water
Scottish immigrants to the New World brought the recipe for this sustaining food to Canada.
One such journey was HMS Elizabeth, which brought immigrants to Prince Edward Island in 1775. Caught in a storm just off the coast of the island, the settlers and crew all survived and made it to the island in life boats, where they waited for three days for the storm to die down.
When they returned to their ship to retrieve their possessions and provisions, they discovered that several barrels of oats were among the few foodstuffs that remained.
The oats were full of sand and salt water, but that didn't stop them from breaking out the frying pans and cooking oatcakes as their first meal in days. One settler wrote in his journal, "This I thought was the Sweetest morsel I ever Ate in my life though the Outside was burnt black and the middle was not half done".
Oatcakes in Canada gradually moved from being a mainstay of the diet, to being a part of afternoon tea.
Sweet and savoury versions were developed, to be served with jam or cheese respectively.
*****NOTE: info from WICKIPEDIA.