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    Our Irish Grannies' Recipes: Comforting and Delicious Cooking From the Old Country to Your Family's Table (Irish Heritage Cookbook)
    Our Irish Grannies' Recipes: Comforting and Delicious Cooking From the Old Country to Your Family's Table (Irish Heritage Cookbook)
    Our Irish Grannies' Recipes: Comforting and Delicious Cooking From the Old Country to Your Family's Table (Irish Heritage Cookbook)
    Ebook112 pages29 minutes

    Our Irish Grannies' Recipes: Comforting and Delicious Cooking From the Old Country to Your Family's Table (Irish Heritage Cookbook)

    By Eoin Purcell

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    About this ebook

    Savor the delicious and authentic recipes of traditional Irish cooking.

    Experience the heartwarming flavors of Ireland! This delightful cookbook is a culinary treasure trove, filled with authentic recipes passed down through generations of Irish grandmothers.

    Delve into the rich culinary heritage of Ireland as you explore a diverse range of comforting and mouthwatering dishes that will transport you straight to the Emerald Isle.

    Discover the secret behind the perfect Irish soda bread, the satisfying warmth of a comforting bowl of Irish stew, and the heavenly sweetness of a classic apple tart. With easy-to-follow instructions and readily available ingredients, even novice cooks can effortlessly recreate these cherished dishes in their own kitchens.

    Try your hand at tried-and-tested recipes such as:

    • Ravenscroft Guinness Beef Stew
    • Traditional Dublin Coddle
    • Granny's Northern Irish Stuffing
    • Old-fashioned Soda Scones

    Whether you have Irish roots or simply appreciate the soulful nature of traditional cuisine, Our Irish Grannies' Recipes is a must-have addition to your cookbook collection or the perfect gift for St. Patrick's Day, Christmas, or birthdays. Share the love and flavors of Ireland with your family and friends as you bring these treasured recipes to life in your own home.

    LanguageEnglish
    PublisherSourcebooks
    Release dateNov 1, 2011
    ISBN9781402261282
    Our Irish Grannies' Recipes: Comforting and Delicious Cooking From the Old Country to Your Family's Table (Irish Heritage Cookbook)
    Author

    Eoin Purcell

    Eoin Purcell completed a BA in History and Politics in 2001 and a Masters in Early Modern History in UCD in 2004. An avid baker and cook he enjoys experimenting and has tested most of the recipes contained in the volume. He keeps a blog, focused on publishing and change at www.eoinpurcellsblog.com.

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      Book preview

      Our Irish Grannies' Recipes - Eoin Purcell

      BISCUITS

      INTRODUCTION

      WHY OUR GRANNIES’ RECIPES?

      I like food and I love baking. I also love books. So, as a publisher, one of the most exciting things for me to work on is a cookbook. When it was decided that Mercier would publish a book of traditional Irish recipes collected from around the country, the recipes that our grandmothers, mothers, fathers, and grandfathers cooked for us when we were young (or even when we were older and just home for some spoiling), I wanted in.

      We thought about how we could compile the list of those favorites, whether they were for pies, casseroles, stews, breads, soups, roasts, custards, scones, cakes, biscuits, ice cream, or any other dishes. We realized that we would use the Internet. Thus was born OurGranniesRecipes.com

      The site helps us gather together the recipes that have been favorites of Irish families for generations. In creating this book, we have used recipes submitted to the site by ordinary people, chefs, aunts, uncles, grandchildren, and even a few grannies.

      For me, that favorite recipe is for the Apple Tart made for me by my father’s mother, Agnes Purcell, née Hourigan (and, after Agnes sadly passed away, her sister, my great-aunt Eileen Hourigan, made it for me, too). You’ll find that recipe in here along with eighty or so other recipes, sweet and savory.

      I really hope that the book delights you as it has me and provides a source of culinary inspiration for generations to come.

      Eoin Purcell

      Site & Book Editor

      SNACKS &

      MISCELLANY

      INVALID’S BREAD PUDDING

      INGREDIENTS

      1 tablespoon breadcrumbs

      1 cup milk

      1 teaspoon butter

      1 teaspoon sugar

      1 egg

      METHOD

      Boil the milk and butter together.

      Pour over the breadcrumbs.

      Add the sugar.

      Beat the egg, add a few teaspoons of the hot milk, and stir together, then slowly add back to the other ingredients.

      Bake in a small greased pie tin for 30 minutes at medium heat.

      JAM SAUCE

      INGREDIENTS

      2 tablespoons raspberry jam

      11/2 teaspoons lemon juice

      1/2 pint water

      METHOD

      Boil all ingredients together well for 10 minutes.

      Strain and serve ’round puddings.

      APPLE SAUCE

      INGREDIENTS

      3 pounds apples, cored and peeled

      1/2 pound sugar

      1 ounce gelatin

      Juice and peel of 1 lemon

      METHOD

      Stew the apples with the lemon for 1/2 hour.

      Pass them through a sieve, then add the gelatin and sugar.

      Pour into a bowl and allow to cool.

      OLD-FASHIONED ORANGE MARMALADE

      INGREDIENTS

      6 Seville oranges

      1 lemon

      Sugar (see recipe)

      METHOD

      Wash the fruit well in cold water.

      Dry fruits carefully, then slice very thinly and mash them into a pulp, removing the seeds.

      Place the seeds in a cup of water.

      Weigh the fruit and place it in a bowl of water, allowing 3 pints of water for each pound of fruit pulp.

      Allow both the pulp/water and seeds/water to stand for 24 hours.

      The following day, remove the steeped oranges from the water and place in a pressure cooker. Strain the water from the pips and add to the oranges. Boil the mix until the fruit is so tender it can be easily pierced.

      Take a fresh measure and add 1 pound of sugar for every pint of pulp you have. Return to the pressuring pan and boil until the mix jellies easily when cooled on a cold plate.

      For a less sweet preserve, use less sugar.

      Pour into jars and cover.

      A note from a marmalade fan

      The marmalade really needs to be boiled for

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