School: Cnoc na Groighe (B.), Ráth Mhór (roll number 1685)
- Location:
- Cnoc na Graí, Co. Chorcaí
- Teacher: Diarmuid Ó Muimhneacháin
Archival Reference
The Schools’ Collection, Volume 0357, Page 341
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: Cnoc na Groighe (B.), Ráth Mhór
- XML Page 341
- XML “Food”
- XML “Food”
- XML “Food”
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
- (continued from previous page)which was put into hot water until it thickened. Flour was then put into it and cakes were made from. The cakes were put on the griddle near the fire to bake. The vessel used for making the cake was called a lassach. It was made of timber.
- Wheaten bread was usually baked for visitors or for stations. It was sometimes baked on breadboards.
The marks on a cake were: two cuts drawn in the form of a cross, five or six more lines were drawn forming squares. - Collector
- Michael Murphy
- Gender
- Male
- Address
- An Seanbhaile, Co. Chorcaí
- Informant
- Timothy Ring
- Gender
- Male
- Address
- An Seanbhaile, Co. Chorcaí
- To make rye cake the people dried the rye over the fire in a griddle. It was the ground with a hand-quern and when the cake was baked it looked black(continues on next page)
