Golden Eccles Cakes
Scottish Country Dance Instruction
GOLDEN ECCLES CAKES
(J8x32) 3C (4C set) Brian Eckersley Ashmerg SCD
1- 8 1s+2s dance Espagnol to finish 1L facing 2L (in 1st place) and 1M facing 3M on sides
9-16 2s+1s+3s dance RSh reels of 3 on sides
17-24 1L+2s and 1M+3s dance RH across, 1s pass RSh to dance LH across with other couple
25-32 2s+1s+3s circle 6H round and back
(MINICRIB, Dance Crib compiled by Charles Upton, Deeside Caledonian Society, and his successors)
A dance devised to commemorate the 50th anniversary of the Eccles and District Scottish Society in April 2015.
Suggested music: A Jig for Joe recorded by Ian Slater.
An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.
Eccles cakes are named after the English town of Eccles, historically part of Lancashire, but now in the City of Salford, Greater Manchester.
It is not known who invented the recipe, but James Birch is credited with being the first person to sell Eccles cakes commercially, which he sold from his shop at the corner of Vicarage Road and St Mary's Road, now Church Street, in the town centre in 1793.
Published in http://www.minicrib.org.uk/Publications/ASHMERG%20Collection.pdf
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Text from this original Eccles Cakes
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