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Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
History of Scottish cuisine. Pages in category "History of Scottish cuisine" The following 7 pages are in this category, out of 7 total.
Scottish cuisine-related lists (5 P) R. Restaurants in Scotland (3 C, 15 P) Scottish restaurateurs (4 P) S. Scottish restaurants (1 P) Scottish sausages (1 C, 5 P)
In Scotland, before the 19th century, bannocks were cooked on a bannock stane (Scots for stone), a large, flat, rounded piece of sandstone, placed directly onto a fire, used as a cooking surface. [4] Most modern bannocks are made with baking powder or baking soda as a leavening agent , giving them a light and airy texture.
Some of the remaining and ruined Scottish royal palaces have kitchens, and the halls or chambers where food was served, and rooms where food and tableware were stored. . There is an extensive archival record of the 16th-century royal kitchen in the series of households accounts in the National Records of Scotland, known as the Liber Emptorum, the Liber Domicilii and the Despences de la Maison ...
Dundee cake often incorporates ingredients like butter, sugar, lemon zest, orange zest, marmalade, flour, baking powder, eggs, milk, dried fruit, glacé cherries ...
The Lorne sausage, also known as square sausage, flat sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. [1] Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block. It is a common component of the traditional Scottish ...
Pages in category "1800s in Scotland" The following 11 pages are in this category, out of 11 total. This list may not reflect recent changes. 0–9. 1800 in Scotland;