We will look forward to making and eating our pancakes in ‘Shrovetide’, the name officially given to the three days before Ash Wednesday, including of course Pancake Day.
In her travels around the dale, Joanna Dawson, one of the Museum’s founders, picked up many stories, handy hints and recipes from older residents and her notes are now in the archives.
She discovered that each day in Shrovetide Week was known by its own peculiar name: Collop Monday, for eggs and collops (an old word for thick slices of meat); Shrove or Pancake Tuesday; Fritter or Frutas Wednesday; Bloody Thorsday, for black puddings.
Sarah Ann Carling (b. 1879) of Westfield told her that ‘At Shrovetide we used to make a special treat called fritters. They were composed of all kinds of dried fruit, sugar, flour, a good lot of eggs and yeast, warm milk – mix all together to a batter – and left to rise up then fried them up in a frying pan in our own pig lard. We used to measure it with a cup the size of a small crumpet and turned over until brown. They would keep a few weeks and were good either cold or warmed like toast’.
The ladies at Scar would have cooked these for the labourers building the dams updale.