School: Corderay (roll number 12735)

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1. Flummery (continued)

   

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   at Kilclare school I (writer) often went to the mill for "shelling". Boys thought more about it than sweets.
   Now for Flummery. The shelling or dried oats was ground. The meal was next sieved. The fine part was bagged for use as oat meal stirabout or oat meal cakes made on a griddle. The coarse part that remained in the sieve was also bagged and brought home and steeped in spring water. "Stept" as people say. Next day the liquid was strained so that no husk or grain remained in the liquid.
   The liquid was boiled and set that is left to cool. When cool it formed into a jelly. This jelly is called Flummery and a [?] may be seen at Cloone Feast as well as the drink called "Sowans'. Flummery was used with milk and often certain delicate people who could not use other food could take 'Flummery'.
   Reapers and mowers were very fond of it.
   Inn Winter when cows milk was scarce people used flummery in the oatmeal stirabout. They used to wet bread with flummery. Flummery has a bitter tart taste but John Lynch who often used it says it was great stuff entirely.

   

   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. products
      1. food products (~3,601)

   Language

   English

   Collector

   Seán Ó Céilleachair

   Gender

   Male

   Occupation

   Múinteoir