School: Carrigaline, Ráth Mhór
- Location:
- Carrigaline, Co. Cork
- Teacher: Eibhlín, Bean Mhic Conchoille
Archival Reference
The Schools’ Collection, Volume 0357, Page 068
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- Oaten bread was baked in front of the fire standing against a CRANN ARÁINN. Oatenmeal was mixed with thick milk and eaten for the principal meal when the potatoes were scarce.
Oatengruel and yellowgruel were always used and were boiled in a "skillet".
Bread was made of fine yellow meal mixed with hot water and baked thin (called a shlim[?])
PORRIDGE was the name also given to a kind of soup made of beef, oatenmeal and cabbage cut small.
FLOUR was bought by the firkin from Ó Breagh in Cork seventy years ago. Flour boiled in milk was called flummery.
STARCH was got from the juice of a raw potato.
FOR FRIDAYS DINNER - Cabbage cut up finely and dressed with cream, ("cabbage in smithereens")
DIP = milk or cream seasoned with pepper and salt and (sometimes) chopped raw onion
WHITE SOUP made of milk and water flavoured with onion, pepper and salt(continues on next page)
- Informant
- J.C. Dineen
- Gender
- Male
- Age
- 87
- Address
- Hollymount, Co. Cork
