Rutherglen Sour Cakes

• 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