School: Kilmaganny, Thomastown
- Location:
- Kilmaganny, Co. Kilkenny
- Teacher: C. Ó Hurdail
Archival Reference
The Schools’ Collection, Volume 0852, Page 344
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: Kilmaganny, Thomastown
- XML Page 344
- XML “Bread”
- XML “Bread”
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
- Potato-cake, whole-meal & oatmeal-bread were used as also dumplings made from quern-meal.
Potato-cake was made from potatoes & flour. The potatoes were boiled like calcannon, mixed with flour & then put to bake.
Oatmeal bread was mixed with water. Soda & salt were used.
Wholemeal bread was made with soda & salt & mixed with thick milk.
Querns were used by many people in the district.
Enough bread was made at one time to last while a person would be going to America i.e. about six weeks
Squares were put on the oatmeal cake & crosses on the whole-meal.
The vessel in which the bread was baked was called a pot-oven.
Pan-cakes were made on Shrove-Tuesday night.
- Nearly all oaten-bread was used in this district long ago, when enough to last for a week was made
"Praupín", ground oats wet with milk was also used. Before the oats was ground (with(continues on next page) - Collector
- John Forde
- Gender
- Male
