Irish cuisine century saw the emergence of a new Irish cuisine based on traditional ingredients handled in new ways. This cuisine is based on fresh vegetables, fish (especially salmon and trout), oysters, mussels and other shellfish, traditional soda bread, the wide range of cheeses that are now being made across the country, and, of course, the potato. Traditional dishes, such as Irish stew, coddle, the Irish breakfast, and potato bread have enjoyed a resurgence in popularity. Chef and food writer Myrtle Allen - an early protagonist of such attitudes and methods - went on to play a crucial role in their development
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