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The Kitchen

These recipes that we have gathered here were popular throughout the British Isles many years ago. It seems fitting that we should revive them and share them here with you. Many of these recipes have been handed down by word of mouth for centuries. We have taken pains to present them to you as they might have been passed from Mother to Daughter and from neighbour to neighbour. We do hope you enjoy them. If you have any favourites of your own, or variations on what we have presented, please let us know. We would love to add your favourites to our growing list.

Kitchen Navigation
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Caledonian Cream

Whipping Cream
2 tblspn Brandy (or Malt Whiskey)
2 tblspn Orange Marmalade
1 tblspn Lemon Juice
1 oz Sugar

Combine the brandy, marmalade, lemon juice and sugar into large bowl. Add the cream last, then whip the mixture until thick. Spoon into glasses and chill. Serve chilled.

Caledonian Ice
Iced Stapag

Cream
Sugar
Vanilla
Oatmeal

Whip the cream stiffly. Sweeten it and flavor it slightly with Vanilla. Set it to freeze. When nearly frozen, stir in coarse, toasted Oatmeal that has been well dried in the oven without being browned. Serve chilled in a glass.

Clapshot
This recipe originated on the Orkney Islands

Potatoes
Chives
Neeps (Turnips)
Dripping
Salt & Pepper

Bring together equal quantities of boiled potatoes and boiled neeps. Mash in large bowl; add chopped chives, a good piece of dripping, pepper and salt to taste. Mix thoroughly and serve hot.

Ancient Measurements

4 Gills = 1 Mutchkin

2 Mutchkins = 1 Choppin

2 Choppins = 1 Pint

2 Pints = 1 Quart

4 Quarts = 1 Gallon

8 Gallons = 1 Barrel

Send comments or suggestions to: Marita Beth
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Bannockburn Bridge