School: Farmoyle (roll number 14061)
- Location:
- Formil, Co. Monaghan
- Teacher: B. Duffy
Archival Reference
The Schools’ Collection, Volume 0940, Page 264
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- XML “Foods in Ancient Times”
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- Boxty Bread In making this bread a number of raw potatoes are peeled then they are made into pulp by rubbing them on the rough uneven surface of an article called a "grater". About half the quantity of boiled potatoes, together with some flour and a little milk are mixed with the raw potatoes and the mixture is thoroughly kneaded on a bread board. It is then baked on a pan. This kind of bread was common enough in this district up till about forty years ago but it is now rarely used. The bread board mentioned consisted of a flat board about 2ft x 2 1/2ft with a shallow lath nailed on to three of its edges to prevent the flour etc from falling onto the table. A woman when making bread would place the bread board on the table having the edge without the lath towards herself.Potato Bread Made by crushing boiled potatoes and mixing with flour and a little salt. When the cake was shaped it was cut into "Farrels" as shown to facilitate turning.
