Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
From inside the book
Results 1-3 of 45
Page 162
... girdle ' . There is an element of difference from the everyday in this procedure . The normal practice was to cut the round into quarters by cross- shaped cuts after the prepared and rolled out mixture had been shuffled off the baking ...
... girdle ' . There is an element of difference from the everyday in this procedure . The normal practice was to cut the round into quarters by cross- shaped cuts after the prepared and rolled out mixture had been shuffled off the baking ...
Page 169
... girdle itself , which the nimbler ones were not slow to attempt ... So ended the Brose Day for the younger members of the company .. ... 48 A lady born in Rothiemay , Aberdeenshire , in 1880 , Mrs Jessie Buchanan , recorded in 1965 her ...
... girdle itself , which the nimbler ones were not slow to attempt ... So ended the Brose Day for the younger members of the company .. ... 48 A lady born in Rothiemay , Aberdeenshire , in 1880 , Mrs Jessie Buchanan , recorded in 1965 her ...
Page 333
... girdle . This was entirely logical , and was in a way a reflection of a widespread use of specially made , and often decorated , bannock turners or ' girdle spades ' in iron . Such items , some- times heart - shaped or with heart ...
... girdle . This was entirely logical , and was in a way a reflection of a widespread use of specially made , and often decorated , bannock turners or ' girdle spades ' in iron . Such items , some- times heart - shaped or with heart ...
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