School: Ballycumber
- Location:
- Ballycumber South, Co. Wicklow
- Teacher: David Moore
Archival Reference
The Schools’ Collection, Volume 0920, Page 023
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Ballycumber
- XML Page 023
- XML “Bread-Making”
Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.
On this page
- In this locality bread was made from wheat, oats and rye. The people remember quernstones being used. The different kinds of bread that were used were; Potatoe bread, Oatmeal bread and Rye bread. The ingredients that were used to make the cake rise were Barn or yeast and the cake was made with milk or water. Bread was made daily. A cross was made on the top of the cake in order that it would bake more quickly. Griddle bread was also made. Some people used to bake it standing against an iron support made for the purpose beside the fire. The flour was made locally.
- Collector
- Nóra Coogan
- Gender
- Female
- Address
- Kyle, Co. Wicklow
