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
Malt loaf Malt loaf Malt loaf is a malted loaf made in the United Kingdom. Malt loaf has a sweet taste and a chewy texture like very heavy, soft bread. It is made from malt and often contains raisins. Malt loaf is usually eaten sliced and spread with butter. Malt flour is sometimes used to supplement the flavour of the malt loaf. In 1889, John Montgomerie of Scotland filed a U.S. patent application titled Making Malted Bread which was granted in 1890. This patent asserted a prior patent existed in England dated 1886. Montgomerie claimed a novel saccharification process which involved warming