Scoil: Cumán an Lín
- Suíomh:
- Commanealine, Co. Tipperary
- Múinteoir: Seanán Mac Mathúna
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0541, Leathanach 57
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Cumán an Lín
- XML Leathanach 57
- XML “Boxty Bread, Stampy”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)the pulpy mass was squeezed as tightly as possible to remove excessive moisture. This squeezing out of the moisture was generally done by two people each holding an end of the cloth. Next the pulpy mass was transferred to the bread board ( locally the “ lossat “ ) and as small a quantity of flour as possible was added.
Kneading was done as for the potato cake and baking was done in the same manner.
Generally the stampy was eaten while hot, as eating cold stampy was supposed to be attended with much more disastrous consequences than those attributed to the rye bread already referred to.
In this district the vessel in which bread was and is still baked is the bastable but the same vessel(leanann ar an chéad leathanach eile)
