Recipes from Scotland 1680s to 1940s

Oatmeal and bread

Household bread

Kinfauns Castle was the home of Lord Gray in the 19th century, when the Kinfauns Castle family receipt book was kept.

The book opens with a recipe for bread made with 'a peck of good flour' — over nine litres dry weight. A large 'Baking Trough' was needed to mix the dough.

Although many continued to eat barley bannocks or oat bread, by the 19th century the habit of eating wheaten bread was widespread.

Handwritten recipe for bread

'To Make Household Bread' from Kinfauns Castle 'Family Receipts'

Kinfauns Castle 'Family Receipts', early 19th century. [Library reference: MS.24778]

Oatmeal and bread