Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 174
... fire they had made , and ate them . " Another source for the same island says that young folk gathered in companies after breakfast on Sunday morning , and then set off to their selected place , laden with eggs , oatmeal and buttermilk ...
... fire they had made , and ate them . " Another source for the same island says that young folk gathered in companies after breakfast on Sunday morning , and then set off to their selected place , laden with eggs , oatmeal and buttermilk ...
Page 177
... fire , cut across the middle and wrapped in a red napkin , ready to be eaten at noon.85 And according to the nineteenth - century folklore collections of Dr. R. C. Maclagan , curds and cream were commonly eaten on May Day , even by ...
... fire , cut across the middle and wrapped in a red napkin , ready to be eaten at noon.85 And according to the nineteenth - century folklore collections of Dr. R. C. Maclagan , curds and cream were commonly eaten on May Day , even by ...
Page 334
... fire , which heated it below , and with smouldering embers heaped over its convex lid . This formed a small , temporary oven for baking cakes , pies and loaves.19 Speaking of the peat districts of east and west England , Mrs Beeton ...
... fire , which heated it below , and with smouldering embers heaped over its convex lid . This formed a small , temporary oven for baking cakes , pies and loaves.19 Speaking of the peat districts of east and west England , Mrs Beeton ...
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