Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 81
... flour baked on an iron plate . ' Flour sconnys ' are first mentioned in 1549. They could be fine or coarse , for another source of equivalent date mentions shepherds who only had ' ry caikis and fustean skonnis maid of flour ' to eat.36 ...
... flour baked on an iron plate . ' Flour sconnys ' are first mentioned in 1549. They could be fine or coarse , for another source of equivalent date mentions shepherds who only had ' ry caikis and fustean skonnis maid of flour ' to eat.36 ...
Page 257
... flour was not as general as formerly , and with passing time , wheaten bread came to surpass oatcakes , and pease - bread gave way to bere - meal bread.3 White bread could be given as a reward for services rendered , as suggested in ...
... flour was not as general as formerly , and with passing time , wheaten bread came to surpass oatcakes , and pease - bread gave way to bere - meal bread.3 White bread could be given as a reward for services rendered , as suggested in ...
Page 454
... flour ; bread ; cornflour ; mixed flours ; rice flour ; rye flour ; wheat flour flour baiks , 81 flour dumplings , 365 flour mills , 257 flummery see sowens food poisoning , 420–1 , 423-5 , 428 food preparation , 4 see also baking ...
... flour ; bread ; cornflour ; mixed flours ; rice flour ; rye flour ; wheat flour flour baiks , 81 flour dumplings , 365 flour mills , 257 flummery see sowens food poisoning , 420–1 , 423-5 , 428 food preparation , 4 see also baking ...
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