A dessert popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. The pie is usually prepared with a bottom pie crust and a variety of styles of upper crust.
In the United States, often a lattice-style upper crust is used. This pie is a traditional dessert in the United States. It is part of New England cuisine. Rhubarb has long been a popular choice for pies in the Great Plains region and the Michigan Great Lakes Region, where fruits were not always readily available in the spring
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Ingredients: Traditional Welsh cakes are made from basic ingredients including flour, butter, sugar, eggs, and sometimes dried fruit such as currants or raisins. The ingredients are mixed together to form a dough, which is then rolled out and cut into rounds before being cooked on a griddle or bakestone.
Cooking Method: Welsh cakes are typically cooked on a griddle or bakestone, which gives them a slightly crispy exterior while remaining soft and tender on the inside. They are cooked in batches and flipped halfway through to ensure even cooking.
Variations: While the basic recipe for Welsh cakes remains relatively consistent, there are variations in flavor and texture across different regions and families. Some recipes may include additional ingredients such as spices (e.g., cinnamon or nutmeg) or flavorings (e.g., vanilla extract).
Occasions: Welsh cakes are enjoyed year-round but are particularly associated with special occasions and holidays in Wales, such as St. David’s Day (the national day of Wales) or traditional tea times. They are often served warm with a sprinkle of sugar or a spread of butter.
“Resipî (Welsh):
Cyfansoddiadau: Mae cacennau Cymreig traddodiadol yn cael eu gwneud o bethau sylfaenol gan gynnwys blawd, menyn, siwgr, wyau, ac weithiau ffrwythau sych fel llygaid neu rysáit. Mae’r cyfansoddiadau’n cael eu cymysgu gyda’i gilydd i greu cwrel, yna’n ei ymlwybro ac yn ei dorri’n gronynnau cyn cael ei goginio ar griw neu farwydd bobi.
Dull Coginio: Fel arfer, coginir cacennau Cymreig ar griw neu farwydd bobi, sy’n rhoi arnynt allanol ychydig o grisial tra maent yn parhau’n feddal ac yn drwchus yn y tu mewn. Maent yn cael eu coginio mewn loti a’u troi hanner ffordd drwy i sicrhau coginio cyson.
Amrywiadau: Er bod y resipî sylfaenol ar gyfer cacennau Cymreig yn parhau’n gymharol gyson, ceir amrywiadau mewn blas a thestun ar draws gwahanol rannau a theuluoedd. Gall rhai resipî gynnwys cyfansoddiadau ychwanegol fel sur (e.e., sinamon neu nythwydd) neu flasurau (e.e., ekstrac fansila).
Digwyddiadau: Mae pobl yn mwynhau cacennau Cymreig drwy gydol y flwyddyn, ond maent yn arbennig o gysylltiedig â digwyddiadau arbennig ac ar wyliau yng Nghymru, megis Dydd Gŵyl Dewi (diwrnod cenedlaethol Cymru) neu amserau te traddodiadol. Yn aml maent yn cael eu gweini’n gynnes gyda phwdin o siwgr neu sgrws o fetys.”
One student’s desire to get involved with the water community eventually led to the creation of the a student chapter of AWWA at West Virginia University. Read more about Kara Cunningham’s journey in #AWWAConnections.https://t.co/f8X2yFcciBpic.twitter.com/IjLwg038Os
Manufacturers are required to meet the NEC and CEC electrical codes to have their food equipment sold and used in the United States and Canada. Watch our video for more details. pic.twitter.com/d0vUf4zUl2
The Full English Breakfast, or “fry-up,” originated in the Victorian era (1830s–1900s) as a hearty meal for the rural gentry and emerging industrial working class in Britain. It combined affordable, energy-dense ingredients—butter-fried eggs, back bacon, sausages, fried bread, tomatoes, mushrooms, baked beans, and black pudding—designed to fuel long days of manual labor or fox-hunting. By the Edwardian period it had become a symbol of British identity and was served in hotels and boarding houses to travelers.
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In the United States, the fry-up arrived on college campuses primarily after World War II via two routes: British faculty and students at elite universities (Oxford-Cambridge exchanges, Rhodes Scholars) and the 1960s–70s “British Invasion” cultural wave. Dining halls at places like Yale, Harvard, and certain Ivy League-adjacent schools began offering weekend “English breakfasts” as novelty brunches. The tradition stuck hardest at boarding schools and liberal-arts colleges with strong Anglophile traditions (e.g., Choate, St. Paul’s, Middlebury, Kenyon).
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By the 1980s–90s, beans on toast and proper rashers of back bacon became hangover cures at off-campus houses, cementing the fry-up as a once-a-semester ritual rather than daily fare.
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In today’s episode we visited an American High school to see what they think of British Comfort Food! — Josh & Ollie @JOLLY
Approximately 80–85% of the USA’s founding stock (the European-descended population that established the country by the late 18th century) originated from the nations of the United Kingdom/British Isles — primarily England, with significant contributions from Scotland (including Ulster Scots/Scots-Irish), Wales, and Ireland (then under British rule).
This figure is based on the 1790 U.S. Census and scholarly estimates. Among the roughly 3.2 million European Americans at that time:
English and Welsh: ~60–64%
Scottish (direct and Scots-Irish): ~15–16%
Irish (mostly Protestant): ~5–6%
Total from British Isles/UK nations: ~80–86%
When leaving the large coastal cities aside, the share becomes even higher — often 85–95%+ in rural, interior, and non-coastal regions (New England countryside, Appalachian backcountry, Southern Piedmont, etc.). These areas were overwhelmingly settled by English, Scots-Irish, and other British Isles groups, who shaped much of early American culture, law, and westward expansion.
The remainder of the white population was mainly German (~9%), Dutch (~3%), and smaller groups. The founding stock refers to the colonial-era core population (pre- and around 1790) and their descendants, not later immigration waves.
By contrast, non-coastal, rural, and interior regions –Great Lakes Midwest, Mountain and High Plain Heartland, New England countryside, Appalachian backcountry, Southern Piedmont — were overwhelmingly British in founding stock:
New England states routinely showed 93–96% English ancestry (e.g., Connecticut ~96%).
Scots-Irish settlers dominated the Appalachian interior and backcountry South, forming a major cultural stream distinct from coastal planter elites.
Pennsylvania was an outlier with more Germans, but this was concentrated in certain counties rather than uniformly coastal.
Western Michigan was the destination for Dutch expats who were driven out of New York City boroughs.
Excluding the large coastal cities therefore makes the UK-origin share even higher — often 85–95%+ in the rural/interior “heartland” founding population. These interior groups (English Puritans/Yankees, Scots-Irish borderers, etc.) were the primary expanders westward and shaped much of early American culture, law, and demographics outside the ports.
In the American experiment, race has proven to be the one constant that outlasts ideology, economics, and time itself. Understanding our roots and our branches is made easier through food.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
