School: Farmoyle (roll number 14061)
- Location:
- Formaoil, Co. Mhuineacháin
- Teacher: B. Duffy
Archival Reference
The Schools’ Collection, Volume 0940, Page 247
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- XML School: Farmoyle
- XML Page 247
- XML “Sowens”
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- Mix a quantity of oatmeal with a small amount of the hulls taken off oats in the mill (seeds). (It is not absolutely necessary to do this but it is supposed that, in the subsequent process, the oatmeal becomes "sour" more quickly as the result of adding the hulls). Water is then added and stirring is performed.The mixture is then put aside for about 4 days till it becomes "sour". When sour it is filtered, and, if necessary, pressed so as to seperate the liquid part from the oatmeal etc. The liquid id then placed in a pot and heated till it boils. It is necessary to stir all the time. After boiling for about ten minutes it is poured into a suitable vessel and allowed to cool. As it cools it "thickens" and when cooled the substrate is called "sowens". The sowens, like porridge, is then eaten with new milk.
- Informant
- Mrs Mary Duffy
- Gender
- Female
- Age
- 74
- Address
- Droim Chanann, Co. Mhuineacháin
