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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.
Dundee cake often incorporates ingredients like butter, sugar, lemon zest, orange zest, marmalade, flour, baking powder, eggs, milk, dried fruit, glacé cherries ...
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 ...
Acton uses the term "collops" not only for recipes made with minced cuts of beef, but also in the meaning of "veal cutlets", small round cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch collops", dipped in egg batter and bread crumbs and fried before saucing.
Clapshot is a traditional Scottish dish that originated in Orkney [1] [2] [3] and may be served with haggis, oatcakes, [2] mince, sausages or cold meat. [3] It is created by the combined mashing of swede turnips and potatoes ("neeps and tatties") with the addition of chives, butter or dripping, salt and pepper; some versions include onions.
Abernethy biscuits are still popular in Scotland. They are manufactured commercially by Simmers (Edinburgh), The Westray Bakehouse (Orkney Islands), Walls Bakeries (Shetland Islands), and by Stag Bakeries (Isle of Lewis).
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Sowans or sowens (/ ˈ s u i n z / |; / ˈ s ʌ u ɪ n z /; / s ɔɪ n z /; / s w i n z /; [1] Scottish Gaelic: sùghan), also called virpa in Shetland, [2] [3] is a Scottish dish made using the starch remaining on the inner husks of oats after milling. The husks are allowed to soak in water and ferment for a few days.