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
Pullman loaf Pullman loaf The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread made with white flour and baked in a long, narrow, lidded pan. The French term for this style of loaf is "pain de mie", or, less commonly, "pain anglais". In the United States, many popular mass-produced sliced breads are actually pullman loaves; the slice of such breads is frequently square, with four straight crusts. The name "Pullman" was derived from its use in the compact kitchens of the Pullman railway cars. Although the Pullman Company is credited with inventing the lidded baking