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A Fadge is a small, round flat loaf of bread that is about 2 1/2 inches thick when baked.
Some people made it from regular bread dough, causing some confusion with Stotties. Others made Fadges from a dough without any leavener that was meant to provide some form of bread quickly when you'd run out of bread.
The Fadge made in Ireland is usually Potato Fadge, aka Tatie Fadge, and often called Potato Bread, even though it only has a few tablespoons of flour in it. It is more like potato patties or hash brown patties.
Some people, especially with the distance of time, confuse Fadges with Stotties. See separate entry on Stotties.
Cooking Tips
A quickbread fadge:
3 1/2 cups (1 pound) of flour
1/4 cup (2 oz) fat (butter or lard)
1 teaspoon salt
1 cup (8 oz) milk, approximately
Stir flour and salt together; rub the butter in. Add enough milk to get it all to hold together as a dough. Don't knead or mix beyond that. Divide into two parts, roll each out to 1 inch thick, and bake on greased cookie sheet in the middle of a 400 F / 200 C oven. They are cooked in the middle of the oven.
Literature & Lore
Fadge is a Shakespearean word meaning to succeed, to turn out well and was used in Love's
Labours Lost ("We will have, if the fadge not, an antique") and Twelfth Night (How will this
fadge?").
It is now also a slang word meaning "fanny" and a slang expression: "It won't fadge" means "it won't do".
The word Fadge is also the name for large bags attached to mechanical harvesters .
See Also
Stottie Bread
Other entries for Quick Breads
Arepas, Bannock, Barm Brack, Crumpets, English Muffins, Fadge, Farls, Irish Soda Bread, Muffins, Pancakes, Pikelets, Singing Hinnies
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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