School: Cloonsarn (roll number 16025)
- Location:
- Lisgillock Glebe, Co. Leitrim
- Teacher: Peter Kilkenny
Archival Reference
The Schools’ Collection, Volume 0221, Page 711
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: Cloonsarn
- XML Page 711
- XML “Food in Olden Times”
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)this type of table is still to be seen in this part of the country and is known by the name "Falling Table".The bread most frequently eaten was Oaten bread. It was made in the following wayAbout two pounds of Oatmeal was put in a dish (wooden) a small pinch of salt was added. Then it was wet sometimes with cold water, other times with lukewarm water and mixed into a moist dough. Then a little dry meal was added, and all made into the shape of a globe or sphere.This globe or sphere was taken out of the dish and set on a table or on a breadboard and bruised out with the hands into a shape like a coin - say a penny or crown and about one quarter of an inch thick. This cake was allowed to remain about a quarter of an hour on the table and then set on a "bread iron" before a turf fire so near that the heat baked the moisture out of it, but not too near lest it would burn. Every ten minutes or so the cake was turned. This was continued until the cake was quite firm and hard.Sometimes a little caraway was mixed with the meal and this gave it a nice flavour.Meat was eaten was eaten every that the(continues on next page)
