One of my absolute favorite books is "English Bread and Yeast Cookery" by Elizabeth David. She was an amazing food historian and this book is full of great recipes drawn from several centuries (NOT, I might add, bowdlerized!) and thorough historical information about each type of bread and its raw ingredients. She has a few pages on baps (English and Scottish references), including recipes with and without the lard and sugar.

Another book you money-ponderers might like to know about is "How Much is That in Real Money" by Grant McCusker. It's an intelligent look at pounds and dollars etc. etc. in times past and ways of figuring their equivalents.

Jon, thanks so much for the great Welsh food site!