Okay. A few Mudcatters have received a copy of my friend Tom Bernardin's collected immigrant recipes in the Ellis Island Immigrant Cookbook. Here is his version, American measurements. It was submitted by Judy O'Leary Anderson of Syracuse, NY:

Nellie O'Leary's Irish Sodabread

4 cups all-purpose flour
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 stick melted butter
1 1/2 cups raisins
2 Tbs. caraway seeds
1 1/2 cups buttermilk
1 egg, slightly beaten
1/3 tsp baking soda

Sift flour, salt, baking powder, and sugar; add melted butter and mix. Stir in raisins and caraway seeds. Combine buttermilk, egg, and baking soda. Make a well in the center of the batter. Pour liquid ingredients and stir into flour mixture. Place in large iron frying pan, well-buttered. Use a knife to make a cross on the top. Moisten with melted butter. Bake in a 375^o oven for an hour, or until golden brown and shrinks from the side of the pan.

SRS