Historical Monuments in Wales: Pillar of Eliseg

Historical Monuments in Wales: Pillar of Eliseg
The Pillar of Eliseg also known as Elise's Pillar or Croes Elisedd in Welsh, stands near Valle Crucis Abbey, Denbighshire, Wales. It was erected by Cyngen ap Cadell (died 855), king of Powys in honour of his great-grandfather Elisedd ap Gwylog. The form Eliseg found on the pillar is thought to be a mistake by the carver of the inscription.
The Latin inscription not only mentions several individuals described in the Historia Britonum, but also complements the information presented in that text. A generally accepted translation of this inscription, one of the longest surviving inscriptions from pre-Viking Wales, is as follows:...
† Concenn son of Cattell, Cattell son of Brochmail, Brochmail son of Eliseg, Eliseg son of Guoillauc.
† And that Concenn, great-grandson of Eliseg, erected this stone for his great-grandfather Eliseg.
† The same Eliseg, who joined together the inheritance of Powys . . . throughout nine (years?) out of the power of the Angles with his sword and with fire.
† Whosoever shall read this hand-inscribed stone, let him give a blessing on the soul of Eliseg.
† This is that Concenn who captured with his hand eleven hundred acres which used to belong to his kingdom of Powys . . . and which . . . . . . the mountain

[the column is broken here. One line, possibly more, lost]

. . . the monarchy . . . Maximus . . . of Britain . . . Concenn, Pascent, Maun, Annan.
† Britu son of Vortigern, whom Germanus blessed, and whom Sevira bore to him, daughter of Maximus the king, who killed the king of the Romans.
† Conmarch painted this writing at the request of king Concenn.
† The blessing of the Lord be upon Concenn and upon his entire household, and upon the entire region of Powys until the Day of Judgement.

                       

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Arthur's Stone

Historical sites in Wales: Arthur's Stone
Just north of the ridge summit of Cefn Bryn, in the heart of the Gower Peninsula, there is a neolithic burial ground, known as "Arthur's Stone" (Welsh: Maen Ceti). Its name comes from a legend that the ancient British King Arthur threw a large stone from Llanelli which landed on this spot.
It is believed that during the Bronze Age Cefn Bryn was used extensively for ceremonies and rituals. Beneath the bracken on the hill over sixty cairns have been discovered. Most of these are likely to be no more than collections of stones cleared by local farmers; but just north-west of Arthur's Stone three prominent cairns have been excavated that prove their ancient role - the largest being Great Cairn, a circular heap of stones above a central grave.

      

 

Sept. 3rd history…………………….

On this day in 1783, the American Revolution officially comes to an end when representatives of the United States, Great Britain, Spain and France sign the Trea...ty of Paris. The signing signified America's status as a free nation, as Britain formally recognized the independence of its 13 former American colonies.

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Traditional Welsh Recipes: Welsh Rarebit

Traditional Welsh Recipes: Welsh Rarebit
Ingredients
50g/2oz flour...
50g/2oz butter
250ml/9oz strong beer, warmed
250g/9oz strong cheddar, grated
2tsp mild mustard
2 tbsp Worcestershire sauce
black pepper
4 large slices bread
Preparation method
In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper.
Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling.See more

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Welsh Recipes: Teisen Lap

Welsh Recipes: Teisen Lap
Ingredients
8 oz plain flour...
1 teaspoon baking powder
Pinch of nutmeg
4 oz margarine (a mixture of lard and butter was traditionally used)
7 oz sugar
8 oz currants
3 eggs
Milk
Method
Pre-heat the oven 180oC, gas mark 4. Grease and flour a shallow tin.
Sieve together the flour, baking powder and nutmeg.
Add the sugar and fruit. Add the beaten eggs and mix well. You want a soft, dropping consistency so add as much milk as is needed.
Put the mixture in the tin and cook for 20 minutes before lowering the temperature to 170oC, gas mark 3, for another 40 minutes or until firm.
Cool, remove from tin and sprinkle with sugar. Store in an airtight container.See more

                 

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Traditional Welsh Recipes: Bara Brith

Traditional Welsh Recipes: Bara Brith
Ingredients
450g/1lb dried mixed fruit...
250g/9oz brown sugar
300ml/½ pint warm black tea
2 tsp mixed spice
450g/1lb self-raising flour
1 free-range egg, beaten
Preparation method
In a large bowl soak the fruit and sugar in strained tea and leave overnight.
Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
Mix the remaining ingredients into the fruit mixture and beat well.
Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

Welsh Recipes: Bara Brith bread and butter pudding (pwdin bara brith)

 

1. Welsh Recipes: Bara Brith bread and butter pudding (pwdin bara brith)
   
   Even if it is smothered with butter, that last few slices of week-old bara brith are dry and horrible – but don’t panic bin it! Make it into something amazing. Butter t...he bara brith and place the slices in a heatproof dish, fill the gaps with indulgent egg custard mix and a drop of your favourite liqueur, and oven it for at least half an hour. There you have it – the best comfort pudding in Wales, and you feel thrifty and smug at having successfully created a silk purse from a pig’s ear. Yippee.
   
   Ingredients
   
   Approx 250g sliced and buttered (preferably unsalted) bara brith
   
   125ml double cream
   
   450ml milk
   
   40g soft brown sugar
   
   3 eggs
   
   2 tbs demerara sugar
   
   Method
   
   Preheat the oven to 170c/150c fan.
   
   Lightly grease the dish.
   
   Slice up the leftover bara brith and butter it.
   
   Lay it in the dish, and then add a couple of cap-fulls of your liqueur. I chose Cointreau and some dark rum. You could use whisky or brandy.
   
   Put the egg, cream, milk and sugar in a bowl and beat it then pour into the bara brith dish.
   
   Leave it to soak in for 15 – 30 minutes.
   
   Sprinkle the demerara sugar on top.
   
   Put it in the oven for 30 – 40 minutes until set and slightly browned on top.
   
   Credit:http://www.recipesfromwales.com/
    

   
   

   

   
   

   
   

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