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Scottish Recipes

Tantallon Cakes

Granny Loaf
Helensburgh Toffee
Yetholm Bannock
Edinburgh Tart
Edinburgh Gingerbread
Petticoat Tails
Fife Stovies
Old Highland Recipe
Whipped Syllabub
Raspberry Jam
Rowan Jelly
Kail Brose

Teach The Bairns
Caledonian Feast
The Whisky Kitchen

Scottish Recipes

Aberdeen Angus Steak
Aberdeen Butteries
Aberdeen Sausage
Abernethy Biscuits
Almond Shortbread
Almond Orange Cake
Apple Betty
Apple Crumble
Apple Frushie
Apple Gingerbread
Apple Plate Cake
Arbroath Smokies
Arran Cod
Athole Brose

Ayrshire Meat Roll
Ayrshire Pancakes
Ayrshire Shortbread
Citrus Brose
Raspberry Brose
Auld Alliance
Auld Man’s Milk
Bacon and Egg Pie
Baked Fillet Steak
Balmoral Steak
Banana Bread Pudding
Banffshire Potatoes

Barefoot Broth
Barley Broth
Barley Kail
Bawd Bree
Beef Barley Soup
Beef Stew
Beetroot Soup
Berry Cranachan
Black Bun
Black Pudding
Black Cap Pudding
Boiled Salmon

Border Stovies
Border Tart
Brandy Wafers
Bread Pudding
Breakfast Scones
Brodick Bannock
Brown Bread

Burns Supper
Burnt Cream
Butter Cookies
Buttermilk Bread
Butter Shortbread
Butter Tart
Butterfly Cakes
Butterscotch Ice Cream
Cabbage Soup
Caledonian Cream
Caramel Shortbread
Carse of Gowrie
Carrot Soup
Castle Cakes
Castle Fingers
Castle Shortbread
Cauliflower Soup
Celtic Cakes
Cheese Scones

Chestnut Soup
Chicken Soup
Chocolate Toffee

Chocolate Trifle
Christmas Cake
Christmas Bun
Christmas Bannock
Christmas Shortbread
Cladach Pies
Classic Scones
Clootie Dumpling
Cock-A-Leekie Soup
Coconut Fingers
Cottage Pie
Cream Crowdie
Crofter Broth

Crowdie Mowdie
Crunchy Mustard
Crunchy Roast Tatties
Cullen Skink
Currant Loaf
Currant Scones
Currant Shortbread
Custard Pies
Devilled Scallops
Digestive Biscuits
Drambuie Ice Cream
Dressed Crab
Drumlanrig Pudding
Dundee Cake
Dundee Marmalade
Dunfillan Pudding
Easy Fruit Cake
Ecclefechan Butter Tart
Edinburgh Fog
Edinburgh Rock
Empire Biscuits

Eyemouth Fish Pie
Fife Broth
Finnan Haddie
Fish and Chips
Fish Cakes
Fish Pie

Fish Pudding
Floating Island
Forfar Bridies
Free Kirk Pudding
Fruit Squares
Gaelic Coffee
Gaelic Dessert
Gaelic Steak
Gigha Bread
Ginger Cake
Girdle Scones

Glasgow Punch
Glasgow Toffee
Haddock Scramble
Sweet Haggis
Haggis Paunch
Happy Life
Hare Soup

Hatted Kit
Herring Soup
Het Pint
Highland Cakes
Highland Fondue
Highland Oatcakes
Highlander Soup
Hogmanay Black Bun
Hogmanay Brose
Hogmanay Pick Me Up
Hogmanay Shortbread
Hogmanay Syllabub
Hogmanay Toddy
Hotch Potch Soup
Inky Pinky
Islay Loaf

Lamb’s Milk
Lorraine Soup
Lemon Curd
Lemon Tart

Limpet Stovies
Malt Loaf
Marmalade Pudding
Meal Scones
Melting Moments
Mince and Tatties
Montrose Cakes

Morayshire Apples
Mussel and Bacon Soup
Mussel Brose
Mussel Stew
Neep Bree
Neeps and Tatties

Nettle Kail
Oatcakes Thin
Oatmeal Posset
Oatmeal Soup
Orange Custard
Sweet Oatcakes

Pan White Pudding
Paradise Cake
Partan Bree
Partan Pie
Peaches and Whisky
Pickled Eggs
Pigeon Breasts
Potato Scones
Potted Beef
Potted Hough
Potted Shrimps
Rabbit in Lentils
Raspberry Tart
Roast Beef
Roast Lamb
Rock Cakes
Rothesay Pudding
Salmon Fritters
Sausage Rolls
Sausage Stovies
Scotch Broth
Scotch Eggs
Scotch Pies
Scottish Baps

Scottish Borders Sweeties
Scottish Collops
Scottish Creams
Scottish Dainties
Scottish Fudge

Scottish Herring
Scottish Kale
Scottish Parkin
Scottish Salmon
Scottish Toast
Scottish Trout

Scottish Seaweed
Scottish Snowballs
Scottish Tablet
Scottish Toffee

Scottish Woodcock
Selkirk Bannock
Shepherd's Pie
Shetland Shortbread
Spring Soup
Steak Balmoral
Struan Bread
Stuffed Trout
Sweet Oatcakes
Swiss Roll
Tartan Trifle
Tea Scones
Tipsy Laird
Tomato Soup
Treacle Toffee
Trout in Oatmeal

Turnip Purry
Tweed Kettle
Vegetable Soup
Venison Collops

Whelks Scotland
Whim Wham
Whisky Cake
Whisky Mixed Drinks
Whisky Recipes
Whisky Toddy

Winkle Soup
Clansman's Coffee
Rob Roy

Christmas Food
Christmas Crafts
Winter Food

Good Scots Diet
Scottish Oatmeal
Orchards Scotland
Dunkeld Rhubarb
Pork Scotland
Crieff Meat
Perth Salmon
Bass Rock Food
St Kilda Fulmars
Goat's Milk Scotland
Scottish Tea
Scottish Claret
Scottish Honey

Shielings Food Scotland

Scottish Cooking


From Bawd Bree to Partan Bree, a distinctive culinary repertoire awaits the traveler to Scotland, and those who associate Scottish cooking with such deadly sounding dishes as haggis and black bun is in for a pleasant surprise. Blessed with a wealth of natural produce from its rich land and teeming waters, Scotland has developed a culinary repertoire of exceptional quality and variety. Partridge, grouse and pheasant from the rolling moorlands, venison from the red deer running wild in the mountains, salmon and trout from Highland rivers, succulent beef from the Aberdeen Angus herds, shellfish of all kinds, with ingredients like these, only a truly lamentable cook could fail to come up with a feast.

A huge pot hung over the fire which leapt in a shining black-and-steel range. A black kettle stood on one hob, a brown teapot on the other. Steam rose gently from the kettle and thickly from the great black pot, whence also came a continuous ‘purring’ noise and the wonderful smell of Scottish Cooking.

When death’s dark stream I’ll ferry over
A time that surely shall come
In heaven itself I’ll ask no more
Than just a Highland welcome.

City folk tend to look back to bygone days when the streets of the larger Scottish cities rang to the cries of ‘oyster wives’ and vendors of everything from hot peas to Het Pints, a brew of ale, eggs and whisky flavoured with nutmeg and sold from a steaming copper kettle. Those were the times of Scottish Cooking when a fish dinner, including ale and perhaps a dozen oysters, cost little more than one cigarette does now. As far back as the thirteenth century, salmon was so plentiful that it was pickled for export to London to be fed to the poor, and only a hundred years ago servants in big houses had contracts stipulating that it was to be served to them no more than three times a week.

Bless the fish for Peter’s sake,
He gruppit fish himsel’;
Bless the sheep for David’s sake,
He herdit sheep himsel’;
Bless the soo for Satan’s sake,
He was aince a soo himsel’.


PorridgeBut those are bygone days indeed. The allure of traditional Scottish fare, however, has carried through to modern times in all but price. Breakfast and tea have a special place in Scottish cooking, and the visitor who might think of these meals as something light has another think coming. It was Dr. Samuel Johnson who wrote: ‘If an epicure could remove by a wish in quest of sensual gratification, he would breakfast in Scotland.’ Oatmeal is still a staple of the national diet, and certainly most of the older people start the day with a bowl of porridge, flavoured with salt, not sugar, please. Then come the soft warm rolls known as baps, kippered herring from Loch Fyne or smoked haddock (‘smokies’) from Aberdeen and Arbroath, scones and oatcakes with heather honey, jams, jellies and marmalade, claimed by Scots as their own invention. Tea is the occasion for another mammoth spread of cold meats and eggs, potato scones, crunchy shortbread and such delicacies as Dundee cake, a fruity concoction strewn with almonds.

Some hae meat, and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.


There has long been a great tradition of soup making
and eating in Scotland. There are many reasons for this.
Before people started to live in large cities it was usual
for everyone to own a small garden and to grow
sufficient vegetables for the household needs. It was
typical of the Scottish housewife, who has always been
thrifty and able to make much out of little, to make a
pot of soup out of a little meat or a bone and her own
vegetables, and feed a family on good nourishing fare.
A century ago in the Highlands and outer isles, where
the wind and the rain made gardening very difficult, the
industrious housewife would use young nettles or wild
sorrel or kail to replace the cultivated varieties of
vegetables so common in Scotland today.


There is much advice around on the making of tea from this nation whose "other" national drink it has been for more than two centuries. The only thing to be repeated about the making of tea, is the adage from the side of the Victorian teapot:

Those who love good tea
Must please remember me
Be sure allow the water to boil
Then the tea you will not spoil.

To which can be added, use freshly drawn water. Water re-boiled is only fit for washing up. The following advice is also worth remembering about keeping a pot of tea going and producing more cups:

'Do not drain the pot dry and then fill it up again; fill half the cups at a time and replace in the teapot the water you have taken from it; always with boiling water'.

An elaborate dinner or late supper will bring out the smoked salmon, rich dark venison or feathered game, roast beef or tender mutton, perhaps lobster from the Firth of Forth. Auld Alliance, a savoury of creamed cheese laced with whisky and served with hot buttered toast, can be a superb climax to the meal.

With the Scots it was whisky or perish.
And how they have survived!


Salmon Soup. They never dare make this with fresh salmon in England and it is not so good with tinned. But if you have fishing or poaching friends you may eat of it in Scotland. Prepare a stock with the head, bones, fins and skin of a salmon, the bones of one or two fresh whiting (the whiting makes all the difference) and a few root vegetables, boiling all for half an hour. Strain and remove all the fat and oil. Thicken with a little potato flour or mashed, cooked potato. Add chopped parsley, some scallops of the uncooked salmon and some brown bread crumbs. As soon as the salmon is cooked the soup is ready. This is provided in heaven for good Scots.

HaggisThe visitor who comes across haggis or black bun should not be put off by the unappetizing names. Haggis consists of the heart, liver and lights of a sheep, cooked with oatmeal and onions inside its stomach bag. Hard to believe, but it’s delicious. Black bun, also known as Scotch bun, is a cake made with raisins, currants, almonds, ginger, cinnamon and brandy.

Grace be here, and grace be there,
And grace be round the table;
Let ilka ane take up their spoon
And eat as muckle’s they’re able.

Confectionery. In rural districts in Scotland candy-making is a regular adjunct to courting. It draws together all the lads and lasses round about for miles, and the fun and the daffing that go on during the boiling, pulling, clipping, cooling, are, both lads and lasses declare, worth the money. A few of the lasses club their sixpences together, a night is set, a house is named, and, of course, the young men who are specially wanted are invited to lend a hand and a foot too, for dancing is not an uncommon adjunct to such gatherings."
From an old book on Scottish cottage cooking.


If manipulation, delicate and deft, be one of the secrets of good, or fine cooking, there should be many good, or fine cooks among Scots housewives. So many of them can turn out scones and paste that are gossamer.

HareThe names of many Scottish delicacies are nothing if not colourful. A few examples: Bawd Bree (hare soup), Bubblyjock (roast turkey), Cock-a-Leekie (chicken and leek soup), Inky-Pinky (beef and carrot stew), Stovies (sliced potatoes cooked with onions and lamb) and Melting Moments (biscuits in rolled oats).

‘Do you like your Scots broth, Dr Johnson?’
‘Ah! Very good for hogs, I believe.’
‘Then let me help you to a little more.’

One US cup is equivalent to 250 ml or 8 fl. oz.
A level teaspoon equates to 5 ml;
a level dessertspoon equates to 10 ml
and a level tablespoon is equal to 15 ml..

The U.S. pint is 16 fluid ounces, and not 20 fl.oz like the British Imperial pint.

1 U.S. cup = 8 fl.oz = 250 ml
1 British cup = 10 fl.oz = 300 ml
The teaspoon and tablespoon measurements are the same.
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 tablespoon = 3 teaspoons


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