Oatmeal and bread
Oatmeal is an extremely versatile cereal. As well as porridge and baked goods, it can be used in soups and drinks.
Henry Blaxton boiled oatmeal in beef broth inside a cloth bag to make his 'Oatmeal pudding' in 1659. Cream boiled with mace and nutmeg was added, along with slices of manchet (white bread), eggs and bone marrow.
Oatmeal continues to be a favourite food of Scots today.
Henry Blaxton's recipe book, 1659. [Library reference: MS.10978]