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OAT CAKE

oat cake

Oat cakes were made from ground oats (cynos). The ground oats were taken from the oak chest where it had been stored. It was mixed with water (and sometimes bacon fat) and rolled (north-west Wales) or pressed into discs (south-west Wales), then cooked on a griddle. When ready, the cakes were dried on an oak cake rack (north Wales) or on an inverted three-legged stool in front of the fire, then crushed with an oak cake roller, ready to be eaten with milk or butter milk (brose or brwes) or eaten in a bread sandwich or made into shot (siot or picws mali).

Oat cakes were mentioned in the Laws of Hywel Dda (10th century), which said they were to be as wide as from the wrist to the elbow. They were eaten as a staple food until the end of the 19th century in south-west Wales after which they were only made for special occasions. In north-west Wales they were regularly produced until the middle of the 20th century.

oat cake with slice

Tibbott, S. Minwel, (2002) Domestic Life in Wales, pp. 80-85.

oat cake with crusher

GRIDDLE

OAT CAKE RACK

oat cake rack

OAT CAKE ROLLER

SIOT

OATS