Saturday, November 20, 2021
Yorkshire oat cakes 1814 & backstone / bakestone
This picture (click to enlarge) has always intrigued me, with one of my 'fluezies' - backstone or bakestone. But also with the batter so far from the cooking surface so not poured directly as we would crepes or pancakes. Several years ago, I finally found the accompanying pages which described the use of the board in her hand - like an oven peel to transfer it. Wooden peels feel so perfect when used in brick ovens, so I had to make a post about these oatcakes and their board. Though I wonder the consistancy of the batter to be able to ladle out then transfer off the board to the hot top.
Has anyone used this method to make oakcakes - swirling batter over the meal on a board, then transfering to hot surface?
Woman Making Oat Cakes.
"It is a very thin cake, composed of oatmeal and water only, and by no means unpalatable, particularly while it is new. The mixture is made of a proper consistence in a large bowl, and measured out for each cake by a ladle. As the price of an oat cake is invariably one penny, the size of the ladle of course depends upon the rate of meal in the market. Some dry meal is sifted upon a flat board, and a ladle-full of the mixture poured over it. The cake is formed and brought to a proper size and thickness by a circular horizontal movement of the board…
An inverted chair, as seen in the Plate, frequently serves this purpose.
The cakes are then hung upon a frame, called a Bread Creel, suspended from the ceiling of almost every cottage in the district."
The actual utensils/tools, with images, to make oat cakes will be in a later post - Oat Cakes utensils HERE
Oat cakes made by Scots going to battle on horseback with iron plate and bag of oatmeal. past post HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
THIS WEEK'S TALKS deleted
Stir up Sunday for Christmas pudding post HERE
©2021 Patricia Bixler Reber
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