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Breed (Oatcakes from the Far Northeast Corner of Scotland)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.814
Energy (kCal)544.7043
Carbohydrates (g)88.4958
Total fats (g)18.0966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle a baking board with medium oatmeal. | 2. Mix together the ingredients and form into a ball. | 3. Place the mixture onto a baking board that has been sprinkled with a little medium oatmeal and roll out the mix to form a round about 1/8 inch thick. | 4. Cut into four triangles. | 5. Work quickly since the mixture becomes difficult to work with if it becomes cold (it will break and crack). | 6. Put the oatcakes on a hot griddle and bake on one side only. | 7. Once the edges curl they are cooked and now must be placed on a rack or tea towel and allowed to dry off in a warm room (or in the oven on a rack). | 8. Store in an airtight cookie tin at room temperature. | 9. For the Vegetarian/Vegan option use Vegetable Oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oatmeal 4 ounces old-fashioned 430.9123 88.4958 12.814 5.4771
    beef dripping 1 tablespoon melted 113.792 0.0 0.0 12.6195
    salt 1 pinch - - - -
    water 2 -3 tablespoons boiling 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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