Wednesday, May 29, 2013

Hot Toddys, Baps and Famous Scottish Soup



In honor of this week's guest post from Scottish author, Catriona McPherson, I thought I'd share some of these great Scottish recipes I found in a book at an estate sale. The book was well used, so someone must have liked the recipes.  I like that each recipes tells a story, like who knew there were famous Scottish soups, or that some Scottish biscuits are called 'baps' or that Hot Toddys were named after the water used in them from Tod's Well found outside of Edinburgh (and at one point you only needed two wells to supply all of Edinburgh with water.) 

Take a look at the recipes and don't forget to check out the post about Catriona's new book




Here's a recipe for one of the famous Scottish soups.







Here's a recipe for Smoored (smothered) Pullets.


8 comments:

  1. I didn't know that about hot toddys! I love old recipe books too -especially if they've got notes in them. Thanks again for yesterday.

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  2. The Hot Toddy tidbit is fun. You are so welcome for yesterday.

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  3. No haggis? I'm waiting to read Catriona's praise of this dish, which sounds so bad but which, according to her, actually tastes good.

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  4. Oh, I love old recipe books I remember one we found that was a fundraising booklet from a church group from the 50s that said to boil spinach for 5 minutes. I was with some friends in an "antique" store when we found the booklet. We all went "what's left if you boil spinach for 5 minutes?"

    And then we all remembered growing up on that. *sigh*

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  5. I collect cookbooks. My favorites are the regional/community books where people contribute favorites.

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  6. @SusanCShea - I thought the haggis was too obvious. I can't attest to whether it tastes good, although if it's lasted this long it must.

    @LauraKCurtis - I grew up with that spinach too! And grey green beans and broccoli. Mom makes much greener veggies now.

    @Trina - I would love to hear more about some of the cookbooks you've collected.

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  7. Haggis is delicious, How could any recipe that begins with "boil the liver for 40mins and save the water to moisten the final dish" not be pretty amazing?

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  8. @catriona - yea, I don't see myself setting out to make haggis from scratch any time soon.

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