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In Europe, ash cakes were made into a small, round and flat loaf, usually consisting of a little wheat and sometimes rye, baked under an inverted iron pan over which the ashes of the fire were heaped. [9] This was almost exclusively the bread of the peasants. [9] In French, this type of bread was called fougasse. [9]
Ka'ak (Arabic: كعك; also transliterated kaak) or kahqa is the common Arabic word for cake or biscuit, in its various senses, and can refer to several different types of baked goods [5] produced throughout the Arab world and the Near East. The bread, in Middle Eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped.
In the Deipnosophistae, the author Athenaeus (c. 170 – c. 230 AD) describes some of the bread, cakes, and pastries available in the Classical world. [20] Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit.
Today, such bread is known as an ash cake. Small stationary ovens were later introduced in Italy, built into a kitchen range. [41] Afterwards, even larger and more efficient ovens were made, namely, the furnus (masonry oven). [41] Another type included a portable version of the clibanus. [41]
The Dutch doed-koecks or 'dead-cakes', marked with the initials of the deceased, introduced into America in the 17th century, were long given to the attendants at funerals in old New York. The 'burial-cakes' which are still made in parts of rural England, for example Lincolnshire and Cumberland, are almost certainly a relic of sin-eating.
According to Tova Dickstein, a researcher at Neot Kedumim in Israel, ashishim were honey-dipped pancakes made from crushed red lentils and sesame seeds. [33] Stews made of lentils or beans were common and they were cooked with onion, garlic, and leeks for flavor. Fresh legumes were also roasted, or dried and stored for extended periods.
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Soul cakes formed a key part of the Souling traditions. In Staffordshire, the cakes were also called Soul-mass or "somas" cakes. In East Yorkshire, "somas loaves" were traditionally distributed. [33] In some counties, the Soul-mass cake was "made on All Souls' Day, November 2nd, and always in a triangular shape". [34]