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A Viking Network project.
October 2000


This recipe is from Ms. Kelly's sixth class in Castleknock in Dublin, Ireland.



4 Potatoes
4 cups of shredded cabbage
60g butter
1/2 cup chapped spring onions
cup warm milk

1. Boil the potatoes for 15 minutes, and then mash them.
2. Cook cabbage in boiling water for 15 minutes.
3. Melt the butter in a pan, add cabbage and spring onions.
4. Combine the cabbage mixture and the mashed potatoes.
5. Add warm milk to make it creamy.
6. Season with pepper and serve with a parsley garnish.

Try it you'll like it!

Here is a brack from Kilnamartyra, Co. Cork.

Tá sé go h-álainn

Barm Brack

Steep 1lb of sultanas in 2 cups of tea for 1 night and add sugar.

Add Two eggs

2 teaspoons of spice

Heaped tablespoon of marmalade

1 lb of flour

Half a teaspoon of bread soda

Bake at 160 c until cooked

Makes two loaf tins.

Dia daoibh ó Scoil an Ghleanna.

This is the recipe for our favourite meal.

Irish Stew.


1. Meat of lamb, or sheep (which is called mutton)
2. Onions, carrots, parsnips, potatoes, turnip.
3. Water
4. Salt and pepper


Chop the meat into pieces, and boil in pot of water.
Add onions,turnip,carrots,parsnips and potatoes in that order.
(Of course, you must wash, peel and cut up the vegetables first!)
Then add salt and pepper and leave to simmer.

Try it - we're sure you'll enjoy it.

Pumpkin Cinnamon and Wholemeal Bread


185g butter, melted.
1/2 cup honey.
1 egg, lightly beaten.
3 cups (375g) finely grated raw pumpkin.
3/4 cup raw sugar.
3 cups wholemeal self-raising flour.
1 tablespoon of ground cinnamon.

Grease a 15cm x 25cm loaf pan,line base and sides with grease paper well.
Combine butter, honey and egg in large bowl, stir in pumpkin, sugar, flour and cinnamon.
Pour into prepared pan, bake in moderate oven for about 50 minutes.
Stand 5 minutes before turning on to wire rack to cool.
Serve with butter if desired.
Keeping time: 3 days.

An Irish Dish for Hallowe'en but it is enjoyed during cold winter months. We love it.
From Butlersbridge, Co. Cavan.



500g of white flour
500g of raw potatoes
250g of boiled mashed potatoes
250g of butter or margarine
Salt to flavour

Grate the raw potatoes into a bowl.
Strain, discard the liquid and put the pulp into a large mixing bowl.
Melt the butter and mix with the mashed potatoes and salt
Add to the potato pulp and knead the dough lightly.
Shape into a loaf.
Wrap completely in muslin cloth and place in a pan of hot water bring to the boil and simmer for approximately two and a half hours.
Drain and cool completely. Remove muslin cloth.
Store in fridge ready for use.
Slice thinly as required and fry in butter on a hot pan until golden brown.
Serve immediately with salt and butter.

Variation pancake boxty.
Ingredients as above omitting the boiled potatoes.
Mix flour and potato pulp.
Flavour with salt. Add milk to make a creamy consistency.
Cook thinly on a hot well oiled pan to a golden brown.
Serve immediately.

"Hunger is a good sauce."

Here is our recipe from 6th. class in St. Ultan's Primary School in Bohermeen, Navan, Co. Meath, Ireland.

It is a traditional Irish dish mostly from Dublin.
We cooked it in our class today and we are enjoying eating it.
We hope you try it and enjoy it.


Ingredients Half a kilo bacon bits [pref.smoked]
Half a kilo good meaty sausages
3 large onions
4 potatoes
A handful of fresh parsley
1 grind of fresh pepper

Peel the potatoes as thinly as possible. If they are large cut them into two or three pieces.

Place a layer of chopped onions in the bottom of a heavy pot with a good close-fitting lid.

Layer all the other ingredients, giving each layer a grind or so of freshly-ground pepper.

Add half a litre of water to the pot. Bring the water to the boil, then reduce the heat at once, cover tightly, and barely simmer for two to five hours or cook in a heavy casserole pot in a very low oven at 250 F.

The longer and slower the cooking, the better.
If you prefer, before serving, remove the sausages and quickly brown them on one side.

Serve with white soda bread and\or potatoes to mop up the soup.

Updated November 2000 by the Viking Network

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