Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
Crempog The mixture is meant to stand for a few hours. A second mixture is made using sugar, bicarbonate of soda, vinegar and beaten eggs. The mixtures are then combined to make a smooth, dense batter. The batter is poured onto a hot bakestone or griddle, over a moderate heat. The "crempog" is cooked until golden on both sides and served in a stack with butter spread on each pancake. In Anglesey and Caernarfonshire "crempogau" were prepared as "crempog furum", a pancake made with yeast, or "crempug wen" where the normally coarse flour was replaced with refined flour. These pancakes were