Scoil: Druim Beag (uimhir rolla 9035)
- Suíomh:
- Drumbeg, Co. Dhún na nGall
- Múinteoir: Sinéad Bean de Faoite
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 1105, Leathanach 200
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
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Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Druim Beag
- XML Leathanach 200
- XML “Sowens”
- XML “Beestings”
- XML “Oatcake”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- When the oatmeal was ground the farmer usually got a quantity husks back for the making of sowins. The husks were steeped for two or three days, until they turned sour, then the water was poured off and boiled. It made a kind of sour gruel, and was eaten like porridge.
- The first milk from a newly-calved cow was called the beestins. This was sometimes boiled and eaten, or made into beestin cheese. Beestin cheese was made by putting the milk in a dish or pot and heating it very slowly, until it resembles thick custard. It was then cut in slices and eaten with oatcake.
- Bailitheoir
- Jean White
- Inscne
- Baineann
- Seoladh
- Drumbeg, Co. Dhún na nGall
- Faisnéiseoir
- Mrs Bell
- Inscne
- Baineann
- Aois
- c. 60
- Seoladh
- Mondooey Middle, Co. Dhún na nGall
- Faisnéiseoir
- Mrs Colhoun
- Inscne
- Baineann
- Aois
- 71
- Seoladh
- Drumbeg, Co. Dhún na nGall
- The oatmeal was made either into porridge (called stirabout or broghan) or into oatcake.
The oatcake was mixed with warm water and baked into very thin cakes which were baked on a bread iron before the fire. They were baked very slowly and were very hard. Very often they were used as spoons to sup poundies with.
