Soda bread published containing a recipe for Soda Cake. In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda, plus cream of tartar or tartaric acid became popular in Austria, Britain, Ireland and Poland. Traditional soda bread, eaten in Serbian cuisine, also uses bicarbonate of soda, particularly the traditional "česnica" (Serbian Cyrillic: Чесница), a soda bread made at Christmas. In Ireland, the flour is typically made from soft wheat, so soda bread is best made with a cake or
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