Imleabhar: CBÉ 0463 (Cuid 2)
- Dáta
- 1937–1938
- Bailitheoir
- Suíomh
Tagairt chartlainne
An Príomhbhailiúchán Lámhscríbhinní, Imleabhar 0463, Leathanach 0140
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilAr an leathanach seo
- Receipts furnished in 1846Hasty pudding
Put into three pints of water and a table spoonful of salt, and when it begins to boil situr in meal until it is thick enough for table. Add if you choose, sour apple chopped, cook twenty of thirty minutes. Eaten with milk, butter or treacle side note: “Known in Ireland as stir-about”
Fried Hasty Pudding Cut the cold pudding into smooth slices, and fry brown in a little butter or pork fat Hasty Pudding BreadPrepare hasty pudding as before: when lukewarm add yeast, and after rising, bake in a deep dish in a hot oven.
Indian DumplingsInto one quart of meal stir one pint of boiling water and salt. We the hands in cold water, and make into smooth balls, two or three inches in diameter.
IOmmerge in boilign water, and cook over a steady fire twenty of thirty minutes. If you choose, put a few berries, a peach or part of an apple in the centre of each dumplingside note: “The Indian dumpling was cooked and eaten in every house in this part of Co. Galway”(leanann ar an chéad leathanach eile)
