School: Réidhleán (Measctha), Áth an Chóiste
- Location:
- Rylane, Co. Cork
- Teacher: Mícheál Ó Buachalla
Archival Reference
The Schools’ Collection, Volume 0343, Page 282
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: Réidhleán (Measctha), Áth an Chóiste
- XML Page 282
- 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
- (continued from previous page)The grain was let down between the two. Cakes of brown flour on "Black Jack" were the most usual. Oaten meal and Indian meal cakes were often baked and were considered the nicest bread. Milk was added when mixed the dough, but in Winter when milk was scarce a substance like butter called "barm" was used. This was used, by putting it in a vessel, and pouring boiling water over it. When it was melted it was used as milk.
- The bread in former times was made from wheat and oats. Flour was made in the next townland, Clonmoyle, Coachford, Co. Cork. Potato cakes, stampy, oaten meal cakes, and wholemeal bread were made. Potatoes and flour were the chief ingredients. Stamp was made by pealing the raw, frost bitten, potatoes and blending them up. Sometimes flour was added. It was baked on the coals or griddle.People baked every day. A cross-like shape was put in the cake before(continues on next page)
- Collector
- Eileen Mahony
- Gender
- Female
- Address
- Mountrivers, Co. Cork
