Why 1929 Scottish baking relied on a surprising staple: rice
In short: Discover the historical reality of Scottish baking before World War II. This video demonstrates how to recreate a 1929 Tantallon Cake recipe, debunking myths about traditional Scottish ingredients and techniques.
The video explores the historical use of rice and rice flour in Scottish cooking prior to World War II. It features a specific 1929 recipe for Tantallon Cakes, which utilizes a blend of flour, rice flour, butter, sugar, bicarbonate of soda, lemon, and eggs.
To make the cakes, the recipe requires creaming four ounces of butter with four ounces of sugar, then alternating the addition of two beaten eggs and a mixture of four ounces of flour and four ounces of rice flour. The dough is flavored with lemon, rolled thinly, cut into scalloped rounds, and baked for thirty minutes before being dusted with sugar.
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Sources
- Summary by Intellect · source: 1929 Scottish Tantallon Cakes Recipe - Old Cookbook Show - Glen And Friends Cooking
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