Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 231
... whey remains . The whey can be drunk as it is , or frothed . Curdled full milk gives sweet milk cheese and whey , which again may be drunk straight or frothed . Especially in pastoral districts , such as the north and west of Scotland ...
... whey remains . The whey can be drunk as it is , or frothed . Curdled full milk gives sweet milk cheese and whey , which again may be drunk straight or frothed . Especially in pastoral districts , such as the north and west of Scotland ...
Page 233
... whey had vanished and a soft cheesy substance remained.12 ' Hard milk ' was made in the churn by adding hot water to the butter- milk after removing the butter . This produced a white , cheese - like substance which was also hung in a ...
... whey had vanished and a soft cheesy substance remained.12 ' Hard milk ' was made in the churn by adding hot water to the butter- milk after removing the butter . This produced a white , cheese - like substance which was also hung in a ...
Page 235
... whey still present ( = curds and whey ) . Its use , or its survival as a dinner dish , tends to be concentrated in north - east Scotland . The eating of oatcakes as an accompaniment is also an older feature . Curds and crowdie are more ...
... whey still present ( = curds and whey ) . Its use , or its survival as a dinner dish , tends to be concentrated in north - east Scotland . The eating of oatcakes as an accompaniment is also an older feature . Curds and crowdie are more ...
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