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
Buttermilk ice cream manufacturing, as well as being added to pancake mixes to make buttermilk pancakes. "Acidified buttermilk" is a related product made by adding a food-grade acid (such as lemon juice) to milk. It can be produced by mixing 1 tablespoon of vinegar or lemon juice per 1 cup of milk and letting it sit until it curdles, about 10 minutes. Any level of fat content for the milk ingredient may be used, but whole milk is usually used for baking. In the process which is used to produce paneer, such acidification is done in the presence of heat. Like