Welsh Cakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Welsh Cakes. Welsh Cakes are very similar to a scone, only instead of baking them in the oven they are cooked on a griddle. Welsh Cakes have a lovely golden brown outer crust, yet inside they are wonderfully soft.
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New Recipes 2: Dining Room Welsh Rarebit
Sara Clugage
NEW RECIPES: Cooking, Craft, and Performance
Monograph #37, 2021
WELSH RAREBIT
BIBLIOGRAPHY:
Haystack’s public archives are held at the
University of Maine, Orono.
“Culinary Workshop, 1968,“ SpC MS0234,
Box 19, Folder 22, Haystack Records, Fogler
Library—UMaine.
Archer, Melanie and Judith R. Blau, “Class
Formation in Nineteenth-Century America: The
Case of the Middle Class,” Annual Review of
Sociology 19 (1993): 17–41.
Cowan, Ruth Schwarz. More Work for Mother:
The Ironies of Household Technology from
the Open Hearth to the Microwave. n.p.: Basic
Books, 1983.
Farmer, Fannie Merritt. Chafing Dish Possibilities.
Boston: Little, Brown, and Company, 1902.
Katzenbach, William and Lois. Cooking Plain
and Fancy for Family and Friends. Garden City:
Doubleday, 1966.
Kinsley, H. M. Introduction, One Hundred
Recipes for the Chafing Dish. New York: Gorham
Manufacturing Company, 1894.
Shapiro, Laura. Perfection Salad: Women and
Cooking at the Turn of the Century. Berkeley:
University of California Press, 2009. First
published 1986 by Farrar, Strauss, and Giroux.
Skvirsky, Salomé Aguilera. The Process Genre:
Cinema and the Aesthetic of Labor. Durham:
Duke University Press, 2020.
Welch, Deshler. The Bachelor and the Chafing
Dish: With a Dissertation on Chums. New York:
F. Tennyson Neely, 1904.
Welch, Deshler. “The Chafing Dish: A Defense
of the ‘Parlor Stewpan,’ with Recipes.” Good
Housekeeping 35, Iss. 3, (New York: September
1902): 189–192.
CREDITS
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Artist: Sara Clugage
Videographer and editor: Tate Yoder
Assistant videographer: Guthrie Bannon
Cooking show still images: Tate Yoder
SPECIAL THANKS
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Paul Sacaridiz, Ellen Wieske, Ginger Aldrich,
Marissa Hutchinson, Jera Rose Lodge, Amanda
Soule, Carrie Palmer, Alissa Wagner, Thea Zwier,
Jenni Struthers, Marlaina Jones, Stormie Burns,
Teresa Larrabee, Annie Meyer, and Rachael Arauz.
Cooking Welsh recipe (WELSH RAREBIT)cooking recipes for kids Recipes With Welsh phrases
Welcome to THE JOLLY JONESES
A family and kid friendly youtube channel where we try and have some fun!
cooking recipes for kids
Cooking Welsh rarebit recipe with some Welsh phrases to help learn the language.
A Welsh family, doing some traditional Welsh cooking recipes for learners...........................................................................................................
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We always upload child friendly videos, and hopefully entertain as well.
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Diolch
Welcome to The Jolly Joneses. We've started this channel to bring kid friendly blogs of our family. We are just starting your journey as family youtubers. We'll be doing the DOG VLOG, crafting, cooking, experiments and lots of other activities. We really welcome suggestions for future videos and love to have your comments.
We have regular uploads and we will be vlogging and blogging to bring you fun and funny updates.
We started this blog to share my experiences of family fun and adventures with all my loved ones, and the blog hopes to become one of the best family blogs in the UK.
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Irish Rarebit Recipe
A step by step guide to making Irish rarebit.
Bara Pyglyd | a Medieval Welsh Recipe for Pikelets
Pikelets, also known as pitchy bread or bara pyglyd, have been around since at least the 14th century. It has also been referred to as the ‘poor man’s crompet’.
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A pikelet uses a crumpet batter, but is not cooked in a ring like a crumpet. This is why a pikelet is referred to as a poor man’s crumpet. This bread item is believed to have Welsh origins, but has continued to be popular throughout the modern UK. The earliest mention that I could find for pikelets was by the theologian John Wycliffe and his reference to it in his interpretation of the Bible in 1382, specifically in Exodus Chapter 29, verse 23. In this verse, he referred to a ‘crompid cake’. When looking at the New King James version of the Bible, this same item is listed as a ‘wafer from the basket of the unleavened bread’.
Early crumpets were typically made with buckwheat flour and cooked on a hot stone. Buckwheat is not related to wheat at all since it is a fruit seed from the rhubarb and sorrel family. It’s gluten free. It has an intensely earthy, slightly bitter flavor. Buckwheat originated in China as early as 2600 BC. It arrived in Europe in the Middle Ages. It adapts well to poor, sandy, clay, or acidic soils. Plus, it is extremely resistant. Typically, it’s sown in June due to its sensitivity to frost. About a month later, it begins to flower, which is great for attracting bees and therefore honey-making.
In 1611, Randle Cotgrave wrote of barrapyclids in A Dictionarie of the French and English Tongues:
Popelins: soft cakes made of fine flower, kneaded with milk, sweet butter and yolks of eggs and fashioned and buttered, like our Welch Barrapyclids
Ingredients:
1 cup Buckwheat flour
1 cup Einkorn flour
1 egg
2 cups milk
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Instructions:
Pour flour into a bowl. Add the egg and milk. Stir the ingredients together. Continue to whisk the batter until smooth. The batter should look like heavy cream. Melt some butter on to a flat griddle pan. Warm the pan on medium or medium-low heat. Then pour about ¼ cup of the batter on to the griddle. Bake until a golden brown on the bottom side (bubbles should appear) and then flip the pikelet to lightly brown the other side. Remove the pikelet from heat. Plate and serve.
For more information:
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Works Cited:
- Ayto, John. The Diner's Dictionary.
- Boermans, Mary Anne. “Life of Pikelet.”
- Buckwheat. Alimentarium.
- Cotgrave, Randle. A Dictionarie of the French and English Tongues. 1611.
- Crumpet. Encyclopaedia Britannica.
- Davidson, Alan. The Oxford Companion to Food.
- Drozd, Olga. Pitchy Bread.
- Ellis, William. The Country Housewife's Family Companion.
- Exodus 29:23.
- Freeman, Bobby. First Catch Your Peacock.
- History of Crumpets.
- Luard, Elisabeth. European Peasant Cookery.
- Nabbes, Thomas. “The Springs Glorie.”
- Nannestad, Chloe. The Untold Truth of Crumpets.
- Raffald, Elizabeth. The Experienced English Housekeeper. 1769.
- Rabelais, François. The Fourth Book.
- Riske, Heather. From Buckwheat to Rye.
- Westmacott, William. Historia vegetabilium sacra.
- What are Crumpets?
- Wycliffe, John. The Holy Bible containing the Old and New Testaments. 1382. Edited by Josiah Forshall and Sir Frederic Madden in 1850.
Give It Forth (THL Bronwyn ni Mhathain's blog):
For anyone curious about what exactly the 'SCA' is -- The Society for Creative Anachronism is an international, non-profit educational organization that studies and recreates the medieval and Renaissance years of 600-1600AD.
For more information and to locate your local branch, please check out
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The Crumpet Controversy
Sometimes while doing research for 18th Century Cooking we run into a recipe that is a little confusing and sometimes controversial. Kevin joins Jon in the kitchen today to make a Crumpet recipe from 1769. This recipe could easily be mistaken for other biscuit dishes, but we assure you, this is a Crumpet. A very delicious Crumpet!
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