Fadge

The dish was well established in Ulster counties by at least the early 19th century. Referring to the diet of the inhabitants of the parish of Ballymartin in County Antrim in 1838, an Irish writer gave a pithy description: ‘ “Fadge”, a very good kind of bread made of potatoes and flour and baked on a griddle in large cakes or “scones”.’ Fadge is an indispensable part of the ‘Ulster fry’, a breakfast dish of bacon, fried egg, sausage, and black pudding.