Recipes from Scotland 1680s to 1940s

Themes

We have arranged the themes in 'Recipes from Scotland' like the chapters of a cookery book — from soups and broths to drinks.


Cottage scene showing cauldron over fire

Soups and broths

Nourishing, warming soups have been the basis of much of Scottish cookery for centuries.

Soups and broths

Fish and shellfish

Fish and shellfish have been of great importance in the Scottish diet for centuries, especially for those living by the coast and rivers.

Fish and shellfish

Vegetables

Vegetables

Although today health-conscious Scots eat their 'five-a-day', until relatively recent times most ate few vegetables.

Vegetables

Preserves & Pickles

Jams and preserves

Most Scots only ate fruit in season. Until the 19th century, jams and preserves were generally made and eaten by the wealthy.

Jams and preserves

Oatmeal & Bread

Oatmeal and bread

Many a Scot has been raised on oats. This nutritious, energy-giving cereal thrives in the soil and climate of Scotland.

Oatmeal and bread

Meat, Game & Poultry

Meat, game, poultry

While Scotland has a rich natural larder of meat and game, until the 1800s for most people meat was a luxury.

Meat, game and poultry

Desserts

Desserts and baking

The Scots are renowned for their baking and puddings, but sweet foods were first eaten at a high social level.

Desserts and baking

Drinks

Drinks

Nowadays we take running water and fresh hot and cold drinks for granted. Our ancestors were not so fortunate.

Drinks