School: Skerdagh, Newport (roll number 3905)
- Location:
- Skerdagh Lower, Co. Mayo
- Teacher: James Deffely
Archival Reference
The Schools’ Collection, Volume 0086, Page 101
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- XML School: Skerdagh, Newport
- XML Page 101
- XML “Boxty”
- XML “Potato Cake”
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- Transcription guide »
You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution. - The potatoes were boiled and were then allowed to cool. Later on in the evening the skins were peeled off them. Then they were ground into pulp with a cup or bowl. Four and salt were added and the whole was well mixed. Then it was shaped into a thin flat cake and was cut into quarters. Sometimes it was cut into six parts. It was baked on a pan A little fat was put under it and it was turned from time to time until it was well baked. It was served hot with butter. If allowed to cool it was considered to have lost much of it flavour.
