School: An Corr Dubh (roll number 14339)
- Location:
- Corduff, Co. Leitrim
- Teacher: Pádraig Mac Giolla'n Átha
Archival Reference
The Schools’ Collection, Volume 0227, Page 087
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: An Corr Dubh
- XML Page 087
- XML “Breads”
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
- The principal kinds of bread used long ago were oaten bread, wheaten bread and boxty. Oats and wheat were grown on the farm and ground with querns.
It was a custom to make a cake of oaten bread from the first sheaf of oats that was cut in the harvest. They first threshed the sheaf of oats with a flail, then they ground it with querns and made it into a cake int he following way. First the oatmeal was put into a basin and a pinch of salt was added. It was then kneaded into a dough with hot water. Then it was left to firm for about one house and baked before the fire standing against a bread iron as a support. In some houses there was enough of bread made on one day to do for a week.
Boxty was made in the following way. First the potatoes(continues on next page)
- Informant
- Patrick O' Reilly
- Gender
- Male
- Age
- 55
- Address
- Agharann, Co. Leitrim
