For many, Irish soda bread is simply the taste of home but the Irish staple recipe is also an international favorite.
The recipe was first introduced to Ireland during the 1840s. A traditional product of a poor country, soda bread was made with only the most basic of ingredients: flour, baking soda (instead of yeast), soured milk to moisten and activate the soda, and salt.
A traditional recipe from Northern Norway found on Aperitif.no
History: This recipe is originally from the Northern part of Norway and is found in many a grandmother’s handwritten cookbook. The recipe can be traced to the early nineteenth century, but it is not unlikely that it is even older.
The traditional accompaniments were flat bread and sour cream, and the fillet was placed in the basement for maturing as there were not many fridges to find in those days. Lofoten was famously for its close relations with the continent in connection with exports of stockfish and dried fish, and therefore had access to some nobler ingredients, such as port wine.
Kim who runs ‘Tunspit & Table‘ writes: These recipes are both sweet and savoury, sometimes baked in a pie case and sometimes without, and they lasted from at least the mid-18th century to the end of the 19th. It’s not hard to understand why these puddings would have been popular, they are basically all cheap starch, flavoured with relatively small amounts of more expensive ingredients – brandy, citrus fruits, currants, sugar, or a little spice. They are also quite an appetising way of using up left over boiled potatoes, The Family Save-All specifically recommends saving up the potatoes left from two or three days meals. I also quite like that it is recommended for children, “children of larger growth”, invalids and the elderly, i.e. everyone.