Pioneer

Oat Cakes

Name: Oat Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 cups fine oatmeal; 2 cups flour; ¾ cup lard, other shortening, or very thick cream; 1 teaspoon salt; About 1 cup warm water; ¾ teaspoon soda; 3 teaspoons sugar; 3 teaspoons molasses

Aida Boyer McAnn — The New Brunswick Cook Book (1938)

Prep15 min

Cook20 min

Total35 min

Crisp Scotch-tradition oat cakes from the pioneer section of the 1938 cookbook — made with fine oatmeal, lard, molasses, and a touch of soda, chilled overnight and rolled very thin before baking. A direct link to the Yorkshire and Scotch settlers of New Brunswick.

Source: Aida Boyer McAnn — The New Brunswick Cook Book (1938)

Ingredients

3 cups fine oatmeal
2 cups flour
¾ cup lard, other shortening, or very thick cream
1 teaspoon salt
About 1 cup warm water
¾ teaspoon soda
3 teaspoons sugar
3 teaspoons molasses

Instructions

Mix all ingredients together to a firm dough.
Chill or leave overnight.
Roll out very thin on a floured board.
Cook in a hot oven until crisp.

oatmealoat cakesscotchpioneerbakingnew brunswick1938

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