1800s Scottish Broonie / Brüni Recipe - Orkney Oatmeal Gingerbread - Old Cookbook Show
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- Опубликовано: 28 сен 2024
- 1800s Scottish Broonie Recipe - Glen And Friends Old Cookbook Show
This is an Orkney Oatmeal Gingerbread recipe found in an old scottish cookbook that was trying to preserve even older Scottish recipes that were at risk of disappearing. At its core Scottish Broonie / Brüni means 'A thick bannock' and this oatmeal gingerbread bannock was eaten mostly in Orkney and Shetland.
Scottish Broonie Recipe:
Oatmeal, flour, brown sugar, butter, ground ginger, baking-soda, treacle, egg, buttermilk.
Mix in a basin six ounces of oatmeal and six of flour. Rub in two ounces of butter. Add a teaspoonful of ground ginger and barely three-quarters of a teaspoonful of baking-soda, free from lumps.
Melt two tablespoonfuls of treacle, and
add, together with a beaten egg and enough buttermilk to make the mixture sufficiently soft to drop from the spoon.
Mix thoroughly. Turn into a buttered tin and bake for from one to one and a half hours in a moderate oven till well risen and firm in the centre.
Correctly, Brüni, a thick bannock (Orkney and Shetland).
I added 4 ounces brown sugar
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Thanks for watching Everyone! After sitting overnight in a cake tin, the oats softened and this Broonie was amazingly good... if you like a dense hearty gingerbread.
Nice, I guess it has to “mature” a bit. Like any good Christmas cake, although not as long and not soaked with booze lol. Although it’s probably pretty good pared with your favourite whiskey.
Yum! I like things with texture, and I love oats. I say I'd like this 😀
Very interesting, would a presoak benefit the oats(steel cut). Otherwise rolled would be good. Is it a dry loaf? More liquid?
We generally leave gingerbreads and parkins for a few days before eating. The texture improves and the flavour mellows.
Could "oatmeal" have referred to prepared oats? Or a coarse oat flour (like Irish whole meal flour)?
This fascinated me. I soaked my steel cut oats in 1 cup of my homemade kefir for 4 hours in the refrigerator. I then added the egg and syrup and stirred into the dry ingredients with the butter cut in and baked at 350 degrees for an hour. The loaf raised beautifully, the oats mixed in evenly, and the bread was absolutely delicious! My Scottish grandmother would be so pleased! Thank you Glen!
Traditional Scottish oatmeal is produced by grinding the oat kernels between millstones. Scottish meal is coarser than American rolled oats, but is still much closer to that than to steel cut oats. (My Scottish great-grandparents were adamant that steel cut oats was used only for animal feed.) Bob's Red Mill sells actual Scottish-style oatmeal, if you're interested in trying it.
I was going to write something similar. When I’ve seen “Scottish” oats, they have looked like ground up steel-cut oats, so I imagine that the crunchy bits wouldn’t have been part of the original recipe.
Scottish style oatmeal is my favorite. And I usually use Bob's Red Mill.
That's interesting, I didn't realize there was a difference. I'll know what to look for at the grocery store.
Yeah no doubt... my understanding was the steel cut oats was traditionally Irish. "Scottish Oatmeal" is a coarse stone ground oat. We would write oatmeal in this case today as "oat meal" with "meal" using the definition: "the edible part of any grain or pulse ground to powder, such as cornmeal"
@@Ea-Nasir_Copper_Co Have you had problems? I haven't had any problems with the gluten free varieties.
Another great video! Jessica Fletcher (Angela Lansbury's character on "Murder She Wrote") lived in Cabot Cove, Maine, which was a very dangerous small town. 😀
Oxford was pretty dangerous in Morse's time.
My family always said that we could never live in Cabot Cove!
😂😂😂😂
As a person born and bred in the North East of Scotland I am certain you used the correct oatmeal. It is what we call oatmeal and rolled oats are known as porridge oats. Oatmeal in our family is stirred into stews, boiled potatoes are rolled in butter and then coated in oatmeal and skirlie ( oatmeal fried with onion) is made from it. I love the stuff! Oat cakes ( oat crackers) are another brilliant staple here
Here in Canada there's a third type of oats you can get (I was actually really surprised that Glen didn't use this, as you can get it at Bulk Barn, which is the primary Canadian store for grains and baking supplies in most cities). It's called Scots cut oats, or Scottish Oatmeal or Scotch Oats (the latter two are both from the Bulk Barn website). The oats are coarsely cut, not rolled, but it's finer than steel-cut oats are. In my opinion it makes a superior porridge, because I don't like the chewy texture you get from steel cut oats, nor do I like the 45 minute cook time, so it's what I stock in my house.
try to soak the steelcut oats with buttermilk for 1h
Glen I'm SO glad to have YOU experiment with the recipes FIRST! Then with your recommendations we can try them with better success! Thank you! I appreciate your expertise. Happy Sunday!
Wow, what did I just watch on RUclips in 2022. A demonstration and discussion of a recipe from a nearly 100 year old cookbook that itself is preserving recipes from 100 years or more earlier. Incredible.
This is great. I’m leaning towards thinking that as an old Scottish family recipe this is probably a way to make use of leftover already cooked oatmeal, so when it calls for “oatmeal” it’s probably referring to something more ingredient ready than raw steel cut oats. I’m definitely going to try this out.
Scots don’t call cooked oats oatmeal. There it is called porridge, so when they refer to oatmeal, it is the uncooked oats.
I was intrigued by the steel cut oats and have had a look at what Orkney has in the way of mills and I wonder if the stone ground oatmeal would be a better option as there are still places on Orkney that stone grind grains dating back 300 years.
Also we are still eating our way through last week's recipe and it definitely is one that improves in flavour over the week (but too delicious to wait that long to try so started on it when still warm)
I myself have commented many times that it's incredible there's anyone left alive in Midsomer. This recipe looks lovely! I'll probably go with flakey oatmeal.
Glen, I have been studying rye breads-- Danish, Belarusian, etc. Most are recipes handed down. I find this similar. Most recipes use a "soaker." Oatmeal, cracked grains like oats, rye, wheat, seeds, whole grain flours etc. Boiling hot water is poured over and then cover for at least 12 hours. If not soaked, the seeds pull moisture from flours and other ingredients. The soaker makes it more moist and tender. I think you would love it, and it complements this amazingly. Love your program!! Made several recipes.
We always watch the "Old Cookbook Show" while eating Sunday morning breakfast. After watching today's show this morning we just had to try it. We only had standard rolled oats so we used that. Also, being in the US we didn't have treacle so used molasses. Everything else was the same as Glen listed. This is really good! Next time we might up the ginger a little and maybe add nuts and/or raisins. Thanks Glen and Friends for another keeper!
My scottish grandmother would have said use the mixer!! She always said 'The good old days are today! Anyone who wants to go back probably didn't live at that time.' Honor the ideas but go with the innovations.
Smart woman, your grandmother!
This was great. Turned out moist. It is a keeper.
Hehe, had to giggle..."too many murders in Shetland"...I'm a huge fan of that show. New season just dropped...yay.
It's basically Northern English Parkin, which was supposed to be kept before eating. I wonder if the oats soften with storage.
I actually make my own butter in a ceramic churn, so I have real buttermilk. Very different thing, indeed. So good.
Hi, Scottish born bred and raised, never honestly experienced Orkney bannock though an ex mates Mum came from Orkney and spoke of it once or twice, and Shetland is beautiful as is most of Scotland, it's the more city landscapes that are dangerous.
PS Angela Lansbury's Jessica Fletcher came from Cabet Cove ;)
I laughed out loud when you mentioned your Scottish grandmother's reaction to using a mixer because my Scottish great-grandmother insisted on making her shortbread by hand. When she was in her late 90s and mostly blind, she'd listen to whoever was making it and occasionally shout "Yer kneadin' it wrong!" More than once someone shoved the dough at her and said "Well show me the right way." And she would! (I have her recipe and do make shortbread, but I totally use my mixer. Once I was a complete heretic and used the food processor to cut the butter in.)
Maybe try this again with quick-cook steel-cut oats? I bought some in error a while back, and, lo and behold, they do cook up fast! It would probably soften up the graininess a bit..!🤩
That sounds well worth trying. The note that the oats had softened over night is encouraging. Thanks as always, Glen. Love your channel!
Since you mentioned the buttermilk and the kind they would have used, I'm thinking if you make your own it might change the texture. I would try using 2% milk and melt & cool two tablespoons of real unsalted butter, add that into the milk and measure. Because it's thinner it will absorb into the oats better. That should help plump up the oats. Use a bit less brown sugar if you don't want a crunch 🙂. Maybe the rubbing part helps work the butter into the oats to soften them? 😃 Great bread anyway. Love your dedication Glen!
Love the show,
Never miss an episode
Years ago I found a recipe for this, used what oats I had and really liked it, and promptly lost the recipe. Thank you Glen!
interesting Glen, it reminds me of Yorkshire Parkin, which again is made with oats and Black treacle.
Wikipedia says:
In Scotland, oatmeal is created by grinding oats into a coarse powder.[9] It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal.
So, perhaps the oatmeal called for in this recipe refers to the ground version? Something between porridge oats and oat flour?
When I get a chance, I think I will try this recipe with rolled oats, or rolled oats given a light zazz in the blender. It sounds delicious!
so, i eat steel cut oats all the time. never thought how it would be to bake with them for the fact that, yes, they take longer to cook as they need to absorb liquid to soften. i do love me some gingerbread though and yes, it must be made with treacle or molasses! the crunchy sounds interesting to me...alternately, serve the day after when the oats soften as glen commented and i'm sure allowed all the flavors to meld together perfectly. sounds yum-e! i'm trying this one! also, love how we are shown pages out of the books...i screenshot and read later.
I think the reason there was a surge in documents like this, explicitly written to protect and preserve regional culture, is that urbanisation was skyrocketing at the time and rural communities were seriously threatened by having no young people to carry on the next generation. None of them knew, but the wars would only make this fate much worse, and helped extinguish many unique regional traditions in the western world (for example, over 2000 varieties of cheese traditionally made in the UK were lost during WWII)
I love Jules defense of the 'crunchy'! Sounds hardy and satisfying! Good job Glen, with the recipe analytics! I may have to try this one with molasses...and possibly take the Shetland Islands off my bucket list? lol
🤣 My Mom and I love Midsomer! Yes, at some point you'd think the townsfolk would wise up.
My favorite traditional Scottish Glaswegian recipe is Chicken Tikka Masala! 😁All of the Broonie recipes I see say to use old-fashioned (rolled) oats. Some say to pulverize oats in a blender (or I would guess a mortar and pestle in the late 1800s early 1900s) so maybe you should have smashed the steel cut oats a bit before adding them in. 🤷♂
There were hand mills such as coffee bean mills in the mid-1800s.
Cabot Cove Maine was the setting for Murder She Wrote. In 11 seasons they had 274 murders and a population of 3500 - about 25 per year. I think that would be about a 714 per capita murder rate per 100,000 people. Tough town.
I was wondering if pre-soaking the oats would work, My great grandmother was Scottish and my father said she made the best porridge because she always soaked the oats overnight and insisted on a particular type of oats for their texture. It stuck in my mind as it was one of the few positive things he had to say about her. She passed in the late 1920's when he was quite young.
Just want to point out how much I look forward to the "reveal" taste test at the end. Especially having 2 opinions!
Hmm....those are 'pin head oats' here in UK and 'oat meal' is actually ground up oats and they come in different coarseness/fineness. Pinhead oats are usually used to make type of porridge and oatmeal being more floury is used for baking biscuits & cakes as well as served as fine porridge.
That’s really cool! I love the idea of this!
I enjoyed the Shetland reference! This sounds yummy and "hearty" - I will have to try it.
The series based in Shetland is much darker in tone, to me. The Angela Lansbury series very much lighter ( of the very few I watched). I still would love to go anywhere in Scotland but particularly the Isle of Tiree, where my great grandfather was born. There is a lovely modern Scot vlog called "What's for Tea." That one and yours are the only cooking vlogs I watch to get recipes from.
Have you ever heard of "Make your own mix"? My Mom had a little booklet with the basic recipe and others that used it as the main ingredient, i.e. biscuits, pancakes, dumplings, etc.
I think I've lost it somehow and if you know where I might find a copy, I very much appreciate it. I have tried several of the recipes you have featured and love the both "The Old Cookbook Show" and "cocktails After Dark."
From Wikipedia: "A brownie or broonie (Scots), also known as a brùnaidh or gruagach (Scottish Gaelic), is a household spirit or Hobgoblin from Scottish folklore that is said to come out at night while the owners of the house are asleep and perform various chores and farming tasks." King Arthur Flour has a somewhat similar recipe. It uses what we in the US call "Old-Fashioned Rolled Oats."
I am intrigued, going to try it. With runaway inflation, I need something that will keep me filled up longer.
I use my food processor to break down the oats some not flour like but five or six pulses of the food processor so they don't change the texture much.
Julie, "Murder She Wrote" was set in Cabot Cove, Maine.
I wonder if they used the leftover oatmeal from breakfast. Just a thought. It sounds good though!
This is very interesting recipe. As an American made with Scottish parts. I love oatmeal in many forms. Here in the states we have. A oatmeal called coachoats. They are not rolled or cut. They are coarsely ground. I think that I would use these. To see if it was less crunchy.
Scottish oats are rolled oats and Irish oats are steel cut, in the UK anyway.
If you haven't watched Shetland, watch it! Amazing series.
Hiya Glen, I watched this vlog at 3.30am (GMT) and throughly enjoyed it, I hope people aint still texting you at stupid O'clock, they shouldn't be doing it anyways, and I hope you have changed your cell phone number, I enjoy your cooking vlogs, I watch them at a later date, say your Sunday cook book show I'll watch that on a Tuesday, this is Choppy in Whitehaven, Cumbria, England
Glen: Love your weekly opening commentaries on re-copies of recipes. Maybe someday you’ll do a video on just your collection of “old cookbooks” which form the basis of your Sunday show. As to today’s show, the shot at 9:09 shows little bits of white that look almost like raw rice on the bottom layer. Given this visual, you might consider reevaluating and adjusting accordingly the recipe in light of the produce made. The look and texture of the final product would seem to indicate that the oats should be roughly ground to more of a flour consistency, be rolled oats, or if using steel cut oats, they should be soaked or parboiled first. Respectfully, W.S.
Always, thank you for the show. I did some reading around because my fillings were cringing at the look of the cake but the taste sounded delicious. I'm thinking if you made an oat bannock it would have been a coarse oat flour as would any stone ground flour used by ordinary (not rich) people. Would the recipe have said a cup of oats or a cup of oat flour. The oat flour would have been smaller than the steel cut oats (something I love) but not as fine as modern baking flour. I went to a re-enactment village decades ago and the gingerbread was of a much coarser grain and not as sweet as modern American things although perhaps as sweet as English biscuits. Hmmm. Now I have to make some and inflict it on my gingerbread loving relatives.
I'd be curious of your historical deep dive on baking powder and soda.
LOL!!! Love Shetland and Midsomer too!!! Not sure about this Broonie though...on the fence!!!
I am going to go to Bulk Barn (in Canada) and buy Scottish oatmeal and give this a try. I predict this will produce a less crunchy product. In Canada, Bulk Barn is the only place my family has found that still sells Scottish oatmeal. This oatmeal is more granular than flaked oats but softer than what you used. Growing up, Ogilvie was a Canadian producer of such oats. (Much loved by my family).
This looks a lot like parkin, an oat-based gingerbread from the north of England and especially made for Novermber 5th Bonfire Night. The Yorkshire variant uses treacle; the Lancashire version uses golden syrup. (And I can't find it anywhere in the south of England where I now live.) If you are going to use steel cut oats then perhaps soak them overnight beforehand?
have you tried amazon? I can get British chocolate in the US perhaps you can find golden syrup
Parkin sound scrumptious! I also thought giving the oats a soak would help.
@Julie Murder She Wrote was set in Cabot Cove Maine.
You could start with leftover cooked cut oats from breakfast, (my grandmother certainly would have), or cover them with boiling liquid a few hours before. (I make microwave cut oats for breakfast, by putting them and the water in the microwave the night before, heating them to boiling, and leaving them overnight to soak.)
A big slice of that with a big mug of tea... you could put butter on it.. we used to do that at kids with a dry cake.
Just a thought, after thinking about the steel cut oats sinking to the bottom of the bread and remaining somewhat crunchy is that maybe they should be cooked or par boiled to soften them. Mt thought is that the oats used in this recipe was a way to use leftover steel cut oats so that they didn't go to waste.
My question was going to be whether it would make sense to soak the oats in the buttermilk before adding to the batter. Just a thought. Interesting recipe!
Oatmeal cookies in brick form. This would be very nice if made with rolled oats.
My question would be, Can you use Whey from making cheese instead of the buttermilk?❤❤❤❤
Morning Glen and all!
Angela Lansbury was in Cabot Cove, Maine. Stephen King also has many people who disappear here. Beware of visiting, you never know what might happen 😁
When you were reading the recipe, it said to turn into a buttered tin.. when I think of turning something in.. I think more of a dough than a batter.. like puff paste turns or cookie texture.. turning a cookie press. Probably just me.
Old recipes are like the great British bake off technical challenges.
Cabot Cove was Jessica Fletcher's home town.
Soak the steel cut oats the night before, in the buttermilk.
If you take this recipe South it becomes Parkin which is a favourite of mine along with gingerbread
Should you soak it in the liquids in the frog to make the oats less crunchy?
What about leaving the oats in a bowl on water for some hours first, to soften up?
Maybe pre-soaking the oats in buttermilk would make them more tender "fresh from the pan".
Do you think it could wanting left over oatmeal instead of uncooked oatmeal? Maybe as a way to reuse food and stretch the food?
I know the instructions didn’t SAY to, but I wonder what it would be like if you just soaked the steel cut oats before adding?
How about soaking the steel cut oats in the buttermilk ?
This is what I like about this channel…. Sometimes it works and sometimes it …. It’s FUN …. Keep up this channel it’s truly entertaining,informative and really makes one feel they are sitting on a stool right there watching…..reality though ..we don’t get a bite
My vote is the recipe may have meant for the cut oats to have been cooked already, as in leftover and repurposed into the cake batter?
Perhaps if you made oatmeal with the steel cut oats and buttermilk?
Reminds me of Yorkshire Parkin
I've got a recipe for Westmorland Parkin
I have Instant Steel-cut Oats. Wonder if they would do a better job?
Jessica Fletcher (Angela Lansbury's character) lived in Cabot Cove, Maine.... a sleepy little East Cost town with a ridiculously high homicide rate.
I think the oats were either meant to be soaked, or rough ground and you were just supposed to 'know' that. Steel cut oats were considered animal feed well into the 1920s.
I was under the impression that treacle is a very light molasses. Hm. Now I might order some just to try it and see how similar or different they are. Nothing like an excuse to experiment!
Black treacle is common in the UK and has a different taste to molasses. Either are very tasty in baking.
If you cannot get "treacle", would you be better off using dark corn syrup, sorghum molasses as compared to substituting just "molasses". Molasses from cane or beet sugar production comes in light, dark and blackstrap varieties (the liquid left after the first, second or third crystallization). The blackstrap has a slight bitterness. Often a lighter molasses would be used in baking, as it does not have the bitter component of blackstrap.
I’ve also seen non-blackstrap molasses labeled ‘fancy’.
Wouldn't the equivalent of "old" butter milk from the churn be just skim milk today??
Not even close - the leftover liquid from the churn is clear / yellow and very acidic.
Does the Scottish broonie have anything to do with what we know today as a "brownie"? I remember you mentioning in a previous video that the original recipes for brownies had no chocolate.
Murder She Wrote took place in the fictious town of Cabot Cove, Maine.
Perhaps, the cut of the oats at that time was finer.
I'm thinking the texture of cornmeal?
Love Shetlands 😂😂😂
I think using cooked or partially cooked still cut oats would be indicated.
Jessica Fletcher solved murders in Cabbot Cove, Maine.
What a day!
Murder, She Wrote was Cabot Cove, Maine.
RUclips is starting to slip ads into your videos. I hope you see this.
couldn't you just let the mix sit in the fridge overnight to let it soak over night, then cook it?
I was worried about the "oats". I would soak them first.
Maybe they were precooked oatmeal.
I bake ma broonies wi thick flaked oats.
The recipe asked for oatmeal...not oats. You are suppose to use leftover cooked oats - give it a try!!!
Er no....'Oatmeal' here is UK is ground up oats ...like a coarse flour 😉But I supposed cold porridge would work too..?
Cabot Cove. Population 2,166…2,165…2,162…
Scotland…today the best „Scottish“ food is now a spice bag…with influences from countries far far away from its borders. Sad….cool….but sad.
In “Food in England” by Hartley, her recipes call for soaking the oats overnight for most of the breads.
That's interesting.
Was thinking that. But thought meal would indicate more like flour
I should have read further before I commented... Lol. You are right on.
I always cook steel-cut oats before using them as an ingredient. I don’t mind crunchy things, but I don’t like having to chew for a week to be able to swallow something.
That was my thought too ... maybe it would be better (less crunchy) with 6 oz. of cooked (leftover) oatmeal?
You aren’t going to rub butter into cooked oats!
🤣
Good Idea!
Because these recipes are a little loose and seem to assume the reader will understand SOP of that era, I'm wondering if they assume everyone knows that they should be using cooked or softened oatmeal. Also guessing that this recipe is a way to use up cooked oatmeal leftover from breakfast?
@@alexgrover1456 might have helped soften them up too lol