School: Muine Mór (roll number 13456)

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1. Bread-Making (continued)

   

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   it. Then it is made into cakes about the size of a saucer. Next they are put into a pot of boiling water and left to boil for about half then they are taken out and eaten with butter.
   Potatoe bread or a slim-cake is made by boiling potatoes softly, next peeling them, then they are mixed with a pinch of salt cut in quarters or farrels baked and eaten.
   A pancake or a spill which is often called is made in this manner. A half porringer of buttermilk is got and a few mams or gabfuls of flour is mixed through it with a spoon of soda. Then it is struck up until no lumps remains.
   Next the oven is heated and greased with butter or lard. If it was not greased it would burn or stick to the oven. It is often baked on a pan from which it got its name. Next it is taken out and eaten with butter which you fast a long time after.
   An oat meal cake or a griddle cake is made thus. About eight mams of oat meal is put into a basin and mixed with a spoonful of salt. Next it is wet with soft water and mixed well. Then it is left on a griddle and baked in front of the fire.

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. products
      1. food products (~3,601)
         1. bread (~2,063)

   Language

   English

   Collector

   Kathleen A. Mc Partlin

   Gender

   Female