A small beautifully patinated 19th century Welsh pine oat-cake peel.

13” high x 8¾” wide / 34cm high x 22cm wide

£sold

Oat cakes were part of the staple diet in many parts of Wales, the peel or slice was used for turning the oat cakes on a bakestone.

The following is from “Life and Tradition in Rural Wales” by J. Geraint Jenkins, Alan Sutton publishing 1976

In the diet of country people oats were important, and oatmeal formed the basis of numerous dishes, such as llymru, uwd, bwdram as well as oatcakes.

The equipment necessary for making oatcakes consisted of a rolling pin (although in some areas it was believed that better oatcakes were made if the rolling out were done with the palm of the hand, or the bare forearm); a wooden slice (rhawlech) for turning oatcakes on the bakestone; and a wooden or metal rack (diogyn or car bara ceirch) for drying the oatcakes in front of an open fire.