S0lvengel's Book of Secret's


This is my BOS, I've made it available to my family and special friends like YOU. Please treat it with respect.
 
HomeFAQRegisterLog in
Welcome to this little corner. Please remember to read the TOS and introduce yourself in the meet and greet section with your own topic thread.
Enjoy looking around and please don't be afraid to ask questions or add your own info.
Blessings to old and new friends.
Only those that come in love and lite will be welcomed within.
There will be alot of links for sites I have found very helpful over all my years of searching for my own path.
if you wish to stay a member PLEASE post so that I can get your IP so I don't bann you by accident
When a member joins I only request that you read and post in the TOS that you have read it. This is MY BOS, treat it with respect.
After reading and posting in the TOS PLEASE post in a NEW THREAD your greeting DO NOT add to an existing thread.
Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest

None

Most users ever online was 17 on Mon Jul 29, 2013 3:30 pm

Share | 
 

 Dulse and Yellowman (Irish)-ღThe Majick Kitchenღ

View previous topic View next topic Go down 
AuthorMessage
S0lvengel
Cunning folk
Cunning folk
avatar


PostSubject: Dulse and Yellowman (Irish)-ღThe Majick Kitchenღ    Wed Aug 01, 2012 1:50 am


Did you treat your Mary Ann to some dulse and yellowman,
At the Auld Lammas Fair in Ballycastle-O?

Dulse is a purple edible seaweed. I remember buying it at a penny a bag as a child when sweets were hard to get at. It can also be stewed for a couple of hours and eaten as a vegetable or with oatcakes. It is not known much outside the north of Ireland - and it is no great loss!

Yellowman is a different matter all together. This toothsome, honeycombed, sticky toffee is traditionally sold at the Auld Lammas Fair at the end of August.


1 lb/ 1/2 kg/ 1 1/2 cups golden or corn syrup
8oz/ 250g/ 1 cup brown sugar
1 tbsp butter (heaped)
2 tbsp vinegar
1 tbsp baking soda


In a large saucepan slowly melt together all the ingredients except the baking soda. Do not stir. Boil until a drop hardens in cold water (240°F, 190°C on a sugar thermometer). Stir in the baking soda. The toffee will immediately foam up as the vinegar releases the gas from the baking soda. Pour out onto a greased slab and while just cool enough to handle fold the edges towards the centre and pull repeatedly until the whole is a pale yellow colour. Allow to cool and harden in a greased tin and break into chunks with a toffee hammer - or anything else that comes to hand.

From the Appletree Press title: A Little Irish Cookbook.

**************************************************************************************




[You must be registered and logged in to see this link.][You must be registered and logged in to see this link.]
Back to top Go down
 
Dulse and Yellowman (Irish)-ღThe Majick Kitchenღ
View previous topic View next topic Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
S0lvengel's Book of Secret's :: Around the house :: What's Cooking?-
Jump to: