The toutons then, you take them an' roll them up with the pork, see - pork toutons. Margaret Cook (born in Coachman's Cove) to folklorist John Widdowson in 1964: Īnother typical description is the one given by Mr. The cakes were baked in an ovan of 350F and eaten when ready, hot or cold (Delicious cakes). This was well mixed until it formed a dough which was rolled to a thickness of 1/3 - 1/2 inch and then cut into circles. a plain tea cake made of flour, sugar, water (or milk), butter, salt & small pieces of white pork. In 1971, mother and housewife Marie Harris of Glovertown provided this "old Nfld recipe passed on orally among friends & mothers to daughters": In some parts of Newfoundland, a touton is a baked cake or bun, often made with diced salted pork in the dough. vinegar" or by any number of alternative recipes. An alternative to straight molasses is coady (also cody or lassy coady, a molasses sauce) made thusly, "Boil for I0 minutes - I cup molasses, 1/4 cup water, 3 tbsp. Less common condiments could include maple syrup, sugar, corn syrup, or fruit jam, though the use of these causes consternation for some foodways purists. The traditional accompaniment to toutons is a drizzle of molasses or pat of butter. Other versions of the word include tiffen-bread, and sintiffin. Some people also call them scons but this may not be restricted to Wesleyville. When mother was making bread and dough has risen she would cut pieces off, about the size of a doughnut and fry them. One 1979 account from Bonavista Bay relates, The manufacture of tiffins is similar to descriptions given above for toutons. Tiffin, for example, appears to be localized in a handful of communities in Northern Bonavista Bay, yet students from one southern Bonavista Bay community reported this term with the meaning 'small lunch', a meaning which also occurs in regional British as well as in Indian English. Some of these terms appear remarkably limited in their regional distribution. One of the most common regional names for toutons, generally found in the Bonavista Bay and Central Newfoundland region, though there are outliers in Labrador and Conception Bay North: It is much rarer to find them cooked in fatback pork today the toutons found in local restaurants are more likely fried in a combination of olive oil, clarified butter, or canola oil. She would say, “There’s no recipe, you just mix a bit of this and a bit of that,” but as Mary put it, “Now, they were just as wise as my cat would be, you know, because they couldn’t understand-if you didn’t have a recipe, how would you make bread?” Folklorist Andrea McGuire documented this in an interview with Mary (Murphy) King, originally of Ship Cove, Placentia Bay, who spoke of her mother's interactions with American servicemen in the mid twentieth century:Ī few of the men “worshipped mom for her bread and her stews and stuff like that … Another thing they never could understand were toutons.” The men would ask Mary’s mother for her bread and touton recipe, which baffled her a little. There was no exact recipe for touton/bread dough in outport communities each maker generally relied on recipes and techniques passed down orally or through observation. They were sometimes a treat for children, who were fed them so they wouldn’t gobble up all the fresh-baked bread. It was usually served for breakfast because with slow rising yeast, bread was mixed in the evening, allowed to rise during the night, and was baked the next day. Risen bread dough pulled flat like a pancake, and fried in pork fat (salt) or margarine. Toutons are often made from leftover bread dough, or dough that was left to rise overnight, such as this description from North River, Conception Bay, 1966: Fried bread dough is not unique to Newfoundland and Labrador, Acadian lard-fried Croix en d'Jeu being one example from outside the region. The most widely-accepted definition of a touton refers to the dish produced by frying bread dough on a pan in butter or pork fat.
0 kommentar(er)
