Saturday, March 11, 2017

Food and Diet in the Irish Cottage

From Irish Cottages:
Ireland has excellent grass pastures suitable for beef production, yet beef was not historically a feature of the Irish diet, instead dairy products are. There were many variations of milk to drink, including buttermilk, fresh curds, old curds and ‘real curds’. There was "thick milk," which was milk that went solid, which was sliced and eaten. From medieval times Irish butter was a notable export to Europe and the churning of butter, a laborious task, was governed by Fairy superstitions. If you got on the bad side of the ‘Good People’ your butter might not churn, and it was considered a good idea to leave milk out to appease the Fairies at night. (Read more.)


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