School: Áth Dúna, Gleann an Phréacháin, Mainistir Fhearmuighe (roll number 12542)
- Location:
- Chimneyfield, Co. Cork
- Teacher: Seán Ó Duinnshléibhe
Archival Reference
The Schools’ Collection, Volume 0382, Page 251
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
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
- 251Cabbage, Cream and Oatmeal. (Cabáisre Cnag)
About 80 years ago when potatoes were the principal food boiled cabbage dressed with sour cream and oatmeal was considered a delicacy, or a "faste" (feast) also Cabáisre gan cial. for there was no meat with it.
Oatmeal (now known as 'burnt" meal) was made into a thin porridge and taken before retiring at night.
Salt or sugar was added according to taste.
When taken as a sort of drink quite hot it was regarded as a cure for colds.Meal tea. (Male Tay)
A fistful of the "burnt meal" was put into a jug, a few spoonfuls of sugar was added and boiling water poured in. The jug was then put near the fire to draw for a quarter of an hour or 20 minutes.
The water was poured into a cup and drank.
This was known as "Meal tea" and was good for colds.Oaten Cake.The meal was mixed with water or milk and baked before a bright fire. The cake was put standing against a bright fire. The cake was put standing against a slate or board. When one side was sufficiently baked, the other side was turned to the fire.(continues on next page)
