Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

farl as explained by Ayto (1993), ‘is a thin usually triangular cake made of oatmeal or wheat flour. Its name reflects its shape: for originally it was fardel, literally “fourth part”, from ferde, “fourth” and del, “deal, part”. As the oatmeal hints, it comes from Scotland (“an farls bak’d wi’ butter”, Robert Burns, Holy Fair, 1787).’

See also fadge.