Pease Bannock is made using dried field peas ground into a meal.
Pease Bannock was often made near the border between Scotland and England.
It would be made in an oval shape, and called a “fadge.” Often ground bean meal was mixed in as well.
Pease Bannock was made to be about 2 inches (5 cm) thick.
Literature & Lore
“The ‘gudewife’ determined that she would herself go up to London for that purpose. She baked a pease-meal bannock, and enclosed in it a considerable sum of money; she also concealed a good many gold pieces in the tresses of her luxuriant hair, which was of a rich golden colour. Accompanied by one of the farm servants, she accomplished her laborious and dangerous journey in safety, and succeeded, by means of the golden key, in obtaining access to the Earl. She then, in his presence, broke asunder the bannock and disclosed its concealed treasure, and loosening the tresses of her luxuriant hair, poured out the gold coins hidden there. Thus, to the great astonishment and delight of the Earl, his grateful tenant afforded him the means of relieving his necessities and ministering to his comfort. The courageous dame succeeded in returning safely to her farm, which, according to tradition, she and her ‘gudeman’ were allowed to possess rent free to the end of their lives.”
— James Taylor. The Great Historic Families of Scotland. London: JS Virtue & Co., 1889. Section “The Lauderdale Maitlands”.
She went to the meal-tub and took out a quantity of pease and of barley meal mixed, sufficient to knead a goodly fadge or bannock.”
— Ibid, “Midside Maggie”.
