School: Siolbhrain (Shelbourne) (roll number 5235 or 5484)

Location:
Gortrooskagh, Co. Kerry
Teacher:
Síghle, Bean Uí Thuama
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The Schools’ Collection, Volume 0461, Page 058

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The Schools’ Collection, Volume 0461, Page 058

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  1. XML School: Siolbhrain (Shelbourne)
  2. XML Page 058
  3. XML “Bread”

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  1. Long ago wheat, rye, barley & oats were ground at home and made into bread. The grounding was done by means of querns. Later on, the wheat was sent to the grinding-mill.
    Different kinds of bread were made: such as barley, bread, rye, oatmeal. griddle cakes and potato cakes. Bead-soda, carraway seeds, and skimmed milk were used in making oat-meal bread.
    Potato cakes (or stampy) were a great rarity. The potatoes that were blackening were selected, as being the sweetest. They were washed, peeled & grated with a grater. Salt & butter were added., they were then mixed with sweet milk, & baked in an oven, & eaten hot with butter.
    Griddle cakes were cooked on a griddle over a clear fire, turned & then put standing against the griddle in front of the fire till baked through.
    Transcribed by a member of our volunteer transcription project.
    Topics
    1. products
      1. food products (~3,601)
        1. bread (~2,063)
    Language
    English