This recipe was emailed to me by a loyal reader after she visited friends. It is from the splendidly protestant-sounding “Plain Cooking Recipes” written for the Edinburgh School of Domestic Science in 1932.
Pithcaithly Bannock
6 oz plain flour
1 oz rice flour
3 oz caster sugar
4 oz butter
1 oz blanched, chopped almonds
1 oz candied peel, finely chopped
The Vintage Cookbook Trials 