Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 217
... breakfast , with tea , whereas the men remained faithful to porridge.16 The provision of wheaten bread and beer was for the middle meal of the day , and also , though more rarely , for breakfast or supper . The three- meal system was ...
... breakfast , with tea , whereas the men remained faithful to porridge.16 The provision of wheaten bread and beer was for the middle meal of the day , and also , though more rarely , for breakfast or supper . The three- meal system was ...
Page 344
... breakfast , a substantial meal consisting of pies , hot beef and fat soup called ' bruars ' , dinner and supper . But there was also ' dupis ' in the morning with ale and bread , ' dondermeat ' after dinner , and after supper there was ...
... breakfast , a substantial meal consisting of pies , hot beef and fat soup called ' bruars ' , dinner and supper . But there was also ' dupis ' in the morning with ale and bread , ' dondermeat ' after dinner , and after supper there was ...
Page 362
... breakfast , which would perhaps nowadays be called ' brunch ' , and would certainly have sustained them through the rigours of a long service : 1900 : Stew with sausage , scone , oatcakes , bread on Sundays Porridge , bacon and egg ...
... breakfast , which would perhaps nowadays be called ' brunch ' , and would certainly have sustained them through the rigours of a long service : 1900 : Stew with sausage , scone , oatcakes , bread on Sundays Porridge , bacon and egg ...
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