Clapbread or Havercake
(or Clapcake, Clap-Bread, Havver Bread)
Large (up to 1 foot diameter), flat (c¼ inch) oatmeal bread, cooked on a griddle, then dried out.
Recruiting soldiers with the promise of havercakes, c1815
John Ray's A collection of English Words of 1691 includes Clap-Cake as a type of bannock "a thin hard oat-cake".
The origin of the name is obscure, but Dickinson's 1878 Glossary of Cumberland Words suggests that "Clap bread, cakes beat and clapped out with the hands." while Henry Cunliffe's 1886 Glossary of Rochdale-with-Rossendale suggests that it was the clapping noise made when they were turned over to cook. The name is known at least since 'A Tour of the Westmorland Lakes' of 1697; "clap-breads are large thin oat-oaks, which were the chief diet of the people, and when well made, were as crisp and pleasant to eat as any thing you can imagine."
Baines's Lancashire reports that a regiment of soldiers raised near Rochadle took the name of the "Havercake Lads," assuming as their badge an oat cake, which was placed (for the purpose of attracting recruits) on the point of the recruiting sergeant's sword.
Racks for drying-out clapcakes are occasionally still seen in old farmhouses etc, though the making of clapbread is now very rare. This is mentioned in Gaskell's 1863 novel 'Sylvia's Lovers'; "The great rack of clap-bread hung over-head."
See; Broughton or Brough-Wham
Original Receipt from 'Lakeland Recipes Old and New' by Joan Poulson 1978. (Countryside Publications, ISBN 0 86157 008 1). Found by Linda Johnson
p38 No. 52
6oz fine or medium oatmeal
A pinch each of salt and bicarbonate of soda
One tablespoon melted dripping or butter
Mix together the dry ingredients and add fat with enough boiling water to make a pliable dough. Knead well and roll out thinly. Cut into rounds or triangles and bake until brown and crisp, about 25 minutes at 350F, 180C or gas mark 4. Serve buttered with cheese or preserves.
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