Hatted kit, or hattit kit, is a traditional Scottish milk dish. The fresh milk used in the recipe must be warm and traditionally it was made by milking straight from a cow[1] into a pail or other vessel (the kit)[2] containing fresh buttermilk and sometimes rennet. Recipes variously instruct to mix well or to refrain from stirring. More milk was added at the next milking. The resultant "hat"[3] that floats atop the whey is then skimmed off and mixed with sugar, nutmeg or cinnamon and sometimes wine.[4][5][6][1] The hatted kit tends to become more acid, so limewater or charcoal may be added with later use of a batch. It may be served with cream, stewed fruit or with brown bread and salt, instead of butter.[4]
| Alternative names | Hattit kit(t) |
|---|---|
| Place of origin | Scotland |
| Main ingredients | milk, buttermilk, sugar, nutmeg, rennet |
| Variations | with cinnamon, cream, wine |
References
edit- ^ a b S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p136
- ^ "Dictionary of the Scots Language:: SND :: Kit n1 V".
- ^ "Dictionary of the Scots Language:: SND :: Hat n v1".
- ^ a b McNeill, F. Marian (1929). The Scots Kitchen. Paperback: 259 pages, Edinburgh: Mercat Press; New Edition (25 Oct 2004) ISBN 1-84183-070-4, p208-9
- ^ https://www.pressreader.com/uk/scottish-field/20160401/282570197189760 – via PressReader.
{{cite web}}: Missing or empty|title=(help) - ^ "Hatted Kit from Farmhouse Kitchen by Audrey Ellis".
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