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A taste of Scotland: Scottish traditional food. Period photos. specially prepared by George Morrison.
LIBRA - Athenaeum of Philadelphia Circulating TX717.3 .F57 1971
By Request
- Format:
- Book
- Author/Creator:
- FitzGibbon, Theodora.
- Language:
- English
- Subjects (All):
- Cooking, Scottish.
- Scotland--Pictorial works.
- Scotland.
- Genre:
- Cookbooks.
- Physical Description:
- ix, 124 p. illus., facsims., ports. 20 x 26 cm.
- Edition:
- [1st American ed.]
- Place of Publication:
- Boston, Houghton-Mifflin, 1971.
- Contents:
- Introduction
- Dundee Cake
- Redware, Sloke, Dulse
- Wholemeal Bread
- Minced Collops. Scotch Collops
- Pineapple Water Ice
- Mussel and Onion Stew. Mussel Brose
- Trout Fried in Oatmeal
- Potato Scones. Cheese Potato Cakes
- Oatmeal Soup. Cranachan
- Wild Duck with Port Wine Sauce
- Petticoat Tails
- Mutton-Hams
- Scots Eggs
- Stoved Chicken
- Cock-a-Leekie
- Shrimp or Prawn Paste
- Buttery Rowies. Crullas
- Grouse
- Scots Broth
- Roast Venison
- Melting Moments
- Dundee Marmalade
- Arbroath Smokies. Ham and Haddie
- Collops-in-the-Pan
- Black Bun
- Fish Soup
- Butterscotch. Tablet or Taiblet
- Broonie
- Quenelles. Lorraine Soup
- Het Pint. Haggis
- Herrings. Pickled or Potted Herrings
- Howtowdie
- Porridge
- Edinburgh Rock
- Solan Goose
- Honey Cakes
- Mutton Pies. Forfar Bridies
- Chocolate Cake
- Newhaven Cream
- Selkirk Bannock
- Stoved Potatoes. Skirlie
- Galantine of Venison and Pork
- Tea Pancakes
- Beetroot Salad. Scotch Woodcock
- Cod with Mustard Sauce. Clapshot
- Caledonian Cream
- Baps. Adelaide Sandwiches
- Hotch-Potch
- Whiskey Punch (cold). Atholl Brose
- Diet Loaf
- Speldings. Cabbie-Claw
- Bannocks or Oatcakes
- Potted Trout
- Boiled Gigot of Mutton or Lamb
- Salmon Fritters
- Drop or Dropped Scones
- Cullen Skink
- Bread Sauce. Roastit Bubbly-Jock
- Shortbread
- Tweed Kettle. Potted Salmon.
- ISBN:
- 0395124301
- OCLC:
- 150925
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