food

[hollytree]

can anyone tell me what scruggins are?
I found in an old recipe book a recipe for scruggin cake.
It says "Take 3/4 pound of scruggins and chop into small pieces"
If anyone should know I thank them in advance

[BBWCHATT]

http://www.yek.me.uk/gmsynlex.html

scruggins (bacon bits) and two items which seem to have entered general English slang only relatively recently, cag-handed and gawmless. Some of these are not very widespread and any of them might have entered Gm from south-western or more northerly dialects.

[nickmo]

Hi H - are you reading your Farmers Weekly recipe book from 1940 again?

Scroggins are a mixed fruit and nut blend - though scruggins are the bacon bits as as BBWC has it.....you can use lard in a decent sweet cake of course - like a caraway seed cake for example, but I'd suggest its the fruit and nut mix you want for the Scroggins here - I have it as an old Welsh recipe....and guess the recipe got a bit mixed up in translation....

Interestingly - New Zealand has Vogels Cereals sold as having scroggin in it - http://www.vogels.co.nz/Cereal.aspx but Vogel in the UK doesn't call it this....Wikipedia also has a desciption of scroggins as the fruit & nut stuff too....wonderful thing the internet..!

[Borderpoints]

Hi, Do you still have the recipe for Scruggin Cake? My grandmother used to make it and the recipe was sent off for inclusion in the Farmers Weekly Cook Book in the 1940's. Scruggins (aka scratchings) are the solids left after the best fat from a pig has been rendered down. I know it sounds unpromising, but it was quite delicious. There is still a copy of the book somewhere in the family, but no-one at the moment appears to know quite where. I would very much like to know the proportions of the other ingredients. Many thanks, Jean

[Borderpoints]

Hi, Do you still have the recipe for Scruggin Cake? My grandmother used to make it and the recipe was sent off for inclusion in the Farmers Weekly Cook Book in the 1940's. Scruggins (aka scratchings) are the solids left after the best fat from a pig has been rendered down. I know it sounds unpromising, but it was quite delicious. There is still a copy of the book somewhere in the family, but no-one at the moment appears to know quite where. I would very much like to know the proportions of the other ingredients. Many thanks, Jean