Northern Irish cuisine potato, flour, and buttermilk. It is cooked on a griddle. Soda bread is one of Northern Ireland’s griddle breads, it can be eaten straightaway, or cooked until golden in an Ulster fry. They are sometimes eaten with butter and homemade jam, or with savoury food such as smoked salmon, fresh fried eel, or thick dry-cured bacon. Soda bread is a soft, thick and fluffy bread. It was first baked in the 1800s in Ireland, and local people used baking soda to cause the dough to rise. It's typically served with an Ulster fry. Wheaten bread is a brown bread made
Buttermilk cultured buttermilk to simulate residual flecks of butter that can be left over from the churning process of traditional buttermilk. Cultured buttermilk, often known simply as "buttermilk" now, was first commercially introduced in the United States in the 1920s. It was popular among immigrants, and viewed as a food that could slow aging. It reached peak annual sales of in 1960. Buttermilk's popularity has declined since then, despite an increasing population, and annual sales in 2012 reached less than half that number. Condensed buttermilk and dried buttermilk have increased in importance in the food industry. Buttermilk solids are used in