Rutherglen Sour Cakes

Preparation info
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Appears in

By F. Marian McNeill

Published 2015

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A Special Cake at St. Luke’s Fair

Traditional Recipe, abbreviated from the ‘New Statistical Account of Scotland’, 1845


  • oatmeal
  • water
  • sugar
  • aniseed or cinnamon


Eight or ten days before St. Luke’s Fair, a certain quantity of oatmeal was made into a dough with warm water and laid up in a vessel to ferment. Being brought to a proper degree of fermentation and consistency, it was rolled up into balls proportionable to the intended size of the cakes. With the dough there was commonly mixed a small quantity of sugar and a little aniseed or cinnamon. The cak