Ulster Folk and Transport Museum - National Museums Northern Ireland

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Traditional Food

Good wholesome farmhouse food! This was the foundation of traditional food in Northern Ireland, as reflected in such dishes as oatmeal porridge, vegetable and meat broths [soups] and several beef, mutton, bacon, ham and poultry dishes. Fish was also popular and often served as a cheap source of food.

Among the farmhouse vegetables, the potato was supreme and its popularity overshadowed other produce from the garden patch. However, onions, leeks, cabbage, carrots and rhubarb were regularly cultivated in kitchen gardens, as were a limited range of cultivated fruits including gooseberries, currants and apple and pear trees.

Established bread and cake making skills continue to be practised and celebrated both at home and abroad. Popular breads include soda bread, scones, potato bread and oatcake.

Home buttermaking was important task for many farming families; the churning and making up of the butter was seen as women’s work. By tradition, country butter was heavily salted.

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