School: Ballyroan (Convent) (roll number 1556)
- Location:
- Ballyroan, Co. Laois
- Teacher: Mother Philomena
Archival Reference
The Schools’ Collection, Volume 0831, Page 283
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- XML “Bread”
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- In this district bread was made from wheat or oats grown locally. The flour for the most part was made locally by a man named Corcoran who had a water mill.
The different kinds of bread made were potato-cakes, Oaten-meal bread and griddle-cakes. Buttermilk was added when kneading. Bread was baked every day usually late in the evening. Before putting the cake in the baker, as the vessel in which the bread was baked was called, a cross was cut on top of it because it was supposed to bring luck.
At Christmas or for a wedding feast people made currant cakes.
