Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
From inside the book
Results 1-3 of 93
Page 176
... bannock was baked for each member of the family , with an egg whipped and spread over it . In the morning the father of the family cut the cheese and a slice was laid on each bannock . Each bannock had to be eaten before sunset . What ...
... bannock was baked for each member of the family , with an egg whipped and spread over it . In the morning the father of the family cut the cheese and a slice was laid on each bannock . Each bannock had to be eaten before sunset . What ...
Page 177
... bannock was baked very thick and the upper side battered . A burning peat , on fire through and through , clear without smoke , was held over the upper side till the batter was dry . The bannock was turned and the process repeated . It ...
... bannock was baked very thick and the upper side battered . A burning peat , on fire through and through , clear without smoke , was held over the upper side till the batter was dry . The bannock was turned and the process repeated . It ...
Page 433
... bannock turners , 333 bannocks , 80-1 , 124 , 194 , 351 baking stones , 3 bargain - sealing , 152 birth customs ... bannock ; cryin ' bannocks ; dreaming bannocks ; Fastern's E'en bannocks ; fatling of Mary ; Fife bannocks ; liver ...
... bannock turners , 333 bannocks , 80-1 , 124 , 194 , 351 baking stones , 3 bargain - sealing , 152 birth customs ... bannock ; cryin ' bannocks ; dreaming bannocks ; Fastern's E'en bannocks ; fatling of Mary ; Fife bannocks ; liver ...
Contents
General | 3 |
The Cultural Study of Food | 11 |
Aspects of the Prehistoric Diet | 25 |
Copyright | |
23 other sections not shown
Common terms and phrases
Aberdeen Aberdeenshire Agriculture amongst Angus areas bacon baked bannock barley beef Beltane Berwickshire boiled breakfast brose broth Burgh butter Caithness cake cereal cheese churn coalfish coffee Cookery Book cooking cream crops diet dinner dish DOST s.v. drink Dumfriesshire early eaten eating Edinburgh eggs eighteenth century example farm farmers feast Fenton fire fish flesh flour fresh Gaelic girdle Glasgow Gregor harvest hearth Highland Hogmanay household Isles kail Kincardineshire kitchen London Lowland meal meat milk mutton nineteenth century north-east oatcakes oatmeal oats Orkney parish peas peasemeal period Perthshire piece pork porridge potato lifting PSAS puddings rabbit recipe book roast Ross and Cromarty salt scones Scotland Scots Scottish season seventeenth Shetland shortbread slice SND s.v. social levels soup sowens stone sugar supper SWRI taste towns turnips twentieth century venison wheaten bread whey whisky wine