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somebody needs to add measurements to the recipe that are not in metric units. Remember the United States is still in the dark ages and we don't know what grams would translate to. —Preceding
unsigned comment added by
172.192.130.168 (
talk)
02:56, 8 November 2007 (UTC)reply
It's unlikely that "Báirín" has anything to directly do with the name "barmbrack"; "barm" is an old term for the layer of yeast found on top of fermenting ale that is used for leavening. "Báirín" may well be a false "folk etymology"... —Preceding
unsigned comment added by
68.28.168.231 (
talk)
11:15, 29 May 2010 (UTC)reply
The use of tea as an ingredient in a brack
I thought one of the essential attributes of a brack is the use of tea as the "wet ingredient". Maybe that's just the local or family variation I'm familiar with. But I had a look at the first half a dozen Google results for "barmbrack recipe", and they all use tea. If that reflects a common practice is it worth mentioning in the article? — Preceding
unsigned comment added by
109.77.188.136 (
talk)
23:05, 10 July 2011 (UTC)reply