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Irish-American "Irish Oatmeal Bread"
Irish-Americans have fewer published recipes than most of the other ten largest immigrant groups. Oatmeal was the staple before the introduction
of the potato, and still figures in many Irish dishes. This quick bread was
submitted by C. Carroll of Putnam County, New York, to the I Love New York Cooking for the Holidays cookbook, published by the
American Cancer Society New York State Division, Inc. in 1982. I have a collection of about seven state Cancer Society cookbooks
from 1979-83, and almost all of them are rich in ethnic recipes. It was a period of ethnic
revival in the United States, but the Cancer Society may have directed local affiliates to collect
ethnic recipes. If any reader knows someone who worked on one of these cookbooks, I would love to
know how it happened. This one is especially helpful on Irish-American dishes, because St. Patrick's
Day (March 17) was one of the holidays.
Yield: two small loaves
3 cups of flour (measured sifted)
1-1/4 cups quick cooking rolled oats
1-1/2 tablespoons roled oats
1 teaspoon salt
1 egg
1/2 cup honey
1-1/2 cups milk
1 tablespoon butter plus more unsalted
butter for serving
solid shortening to grease loaf pans
Equipment: two loaf pans, two mixing bowls,
one cup measure, wire rack for cooling
1. Break egg and beat thoroughly
2. Mix first four dry ingredients in a large
mixing bowl.
3. Melt one tablespoon of butter
4. Mix honey and milk with butter in the
other mixing bowl.
5. "Pour egg mixture into the oatmeal mixture,
stirring until dry ingredients are
moistened. Mixtuer will be lumpy.
6. Grease loaf pans.
7. Spread mixture into loaf pans.
8. Bake one hour at 350 degrees.
9. When done, turn out of pans onto the wire
rack.
Serve "with sweet butter."
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