School: Derrylane
- Location:
- Derrylane, Co. Cavan
- Teacher: Mabel Lougheed
Archival Reference
The Schools’ Collection, Volume 0982, Page 046
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: Derrylane
- XML Page 046
- XML “Sowens”
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
- During the days of our ancestors many peculiar food were used and eaten , that are not eaten nowadays. Usually they were home made. One of their chief foods were sowens. It was made frequently in every home, but nowadays very few people use or make it, but some people make it in this country yet.
The following is the method for making it:- It is easier to make sowens when the meal is ground roughly. So the miller prepares the seeds and grain for making it by grinding them roughly together.
Making of Sowens.
According to the number in the family a crock is filled with grain seeds. It is steeped with soft water. The amount of time taken to the steeping is a week or ten days. An iron spoon is usually thrown into the crock so that it will sour more quickly.
Straining.(continues on next page)
- Collector
- Gwennie Mc Hugh
- Gender
- Female
- Address
- Drumkilroosk, Co. Cavan
- Informant
- Mrs Elliott
- Gender
- Female
- Age
- 50
- Address
- Corran, Co. Cavan
