Scots words and phrases

Already used in original book

Scots :
Robert says: Mum had a great- aunt who, she said, made the loveliest, lightest oven scones. When Mum asked
“ Aunt Mary how do you make your scones so nice?” the answer was “Oh jeest a gowpenfu of floor and a niefu of ...”
So there were no scales or measurements involved other than her own hands!

tattie -potato

To dook biscuits into tea = to dip or dunk.
To go for a dook
= to go for a swim.

At Hallowe’en (a Scottish tradition), dooking for apples is a game where apples are floating in a basin of water on the floor and you either drop a fork from your teeth to spear one or kneel down and catch one with your teeth.

piece - a sandwich a jeely piece - a jam sandwich.
a piece ’n’ ham - a ham sandwich

back to auld claes an’ porridge - said at the end of a holiday, back to old clothes and porridge

ginger is used for lemonade or any fizzy drink

wersh - sour this rhubarb’s a bit wersh - it needs more sugar


fouterie -finicky  or as in 'foutering aboot' -  wasting time or taking your time doing something


Taigle - hanging back eg 'get a move on and stop taigling'


Add new ones below, not necessarily food related

thunder plump a heavy downpour 


in the dourals 0 sulking



Comments

Post a Comment

Popular posts from this blog

Rock Buns

Image
 Edith Stevenson’s Rock Buns Ingredients 6 oz self raising flour 3 oz butter or soft margarine 2 oz sugar, caster or granulated 1 dessert spoonful of orange marmalade 2 oz sultanas 1 egg - beaten 1 tablespoonful of milk Half a teaspoon of baking powder There was no method with Edith's recipe. She knew what to do. So this is from a similar recipe Method I (lower temperature, longer cooking time) Heat oven to 180C/ 160C Fan/ Gas 4 or lowest shelf of Aga Line a baking sheet with baking parchment.  Tip the flour, and baking powder  into a bowl.  Add the butter, cut into small pieces.  Rub the butter into the flour until the mixture forms fine crumbs. Stir in the sugar, marmalade fruit, then add the egg and a little milk if necessary.  Mix to a fairly firm dough.  Spoon 15 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Sprinkle a little extra sugar over the cakes.  Bake for 20-25 mins until golden brown. Or - use...
Read more

Lemon loaf

LEMON LOAF This was a recipe from Jean Brown (nee Gibson) from New Cumnock. Jean was in service between the wars. Her recipes always work! This is an easy but delicious lemon madeira cake.   Ingredients 4 oz margarine or butter 5 oz caster sugar 8 oz of plain flour 1 ½ teaspoons of baking powder 1 egg ½ cup of milk Finely grated rind of one lemon Juice of one lemon mixed with 2 tablespoons of granulated sugar.   Method Cream margarine and sugar. Add rind of lemon. Add egg, milk and flour (mixed with baking powder). Put in a greased and lined loaf tin and bake in a moderate oven for about an hour.  When the loaf has cooled, pour over the lemon juice mixed with sugar over the top of the loaf.  
Read more

Egg sponge

From Anne Griffiths  this recipe was given to me by my sister-in-law’s mother and have used it for over 60 years. Contains no fat. MRS ALLAN’S EGG SPONGE Ingredients 3/4 cup Sugar (75 gr) 3 Eggs l cup Plain Flour (75gr)  1/2 teaspoon Baking Soda 1/2 teaspoon Cream of Tartar 1 tablespoon Cold Water Method Switch(beat) eggs and sugar for 1/4 hour (by hand), until it is thick and creamy. Carefully fold in sifted flour, baking soda and cream of tartar. Add water Can either be baked in two, bottom lined, sandwich tins or a cake tin. Bake for 1/2 hour at 375° F
Read more