Volume: CBÉ 0463 (Part 2)

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1. Receipts Furnished in 1846

   

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   Receipts furnished in 1846

   Hasty 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 Bread

   Prepare hasty pudding as before: when lukewarm add yeast, and after rising, bake in a deep dish in a hot oven.

   
   Indian Dumplings

   Into 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 dumpling

   side note:

   “The Indian dumpling was cooked and eaten in every house in this part of Co. Galway”

   (continues on next page)

   

   Transcribed by a member of our volunteer transcription project.

   History Edit

   Item type

   Lore

   Language

   English

   Writing mode

   Handwritten

   Writing script

   Roman script

   Informant

   • Thomas Hurley