This Yorkshire cook stands before the built-in bakstone, and the bread flake hangs from the ceiling. The North of England oatcake was an oval pancake ca. 11 x 6 inch (28×15 cm) with one smooth side. Its batter was made to a thick pouring consistency from fine-ground oatmeal, warm water, in some areas buttermilk, plus a leavening of yeast or later baking powder, then left to rise. Formerly it was cooked by spreading on a "riddleboard" then "thrown" onto a griddle called a “bakstone”. But after ca. 1850 it became the fashion to pour it directly onto the bakstone. The moist cooked Oatcakes were often rolled up with a savory filling, or else they were hung on a rack called a “bread flake” (pronounced fleeak) until crisp.
Source: The Costume of Yorkshire, by George Walker (1781-1856). Engravings by R. & D. Havell.
Français : Alternate Source Title: Costumes du comte d'York, réprésentés dans une série de quarante planches, fac-similes des desseins originaux, accompagnées de descriptions en anglois et en francois.
Date
Source
New York Public Library's Digital Library
Author
George Walker, 1781-1856.
Keywords
InfoField
Deutsch: Kochhaube
Français : Charlotte de cuisine
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