School: Sceichín an Rince, Cloichín an Mhargaidh
- Location:
- Skeheenaranky, Co. Tipperary
- Teacher: Dómhnall Ua Cathasaigh
Archival Reference
The Schools’ Collection, Volume 0573, Page 051
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- XML School: Sceichín an Rince, Cloichín an Mhargaidh
- XML Page 051
- XML “Blood Pudding”
- XML “Oaten Bread - Barm”
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- (continued from previous page)pot. Then leave them boiling for an hour. Proid them with a needle for fear they might burst.
The people of olden times used to eat a pint of yellow three times in the day.
A special kind of which is called blood puddings. The blood pudding is filled by mixing, salt, spice, pepper, oatmeal, new milk, and some fat meat. At first the pudding should be washed with cold water. Then fill them with the mixture. Leave them boiling for an hour, on a stick with part of them in the pot of boiling water.
{From John Moloney. Skeheenarinky. age 67yrs. (Par. Ballyporeen){.
- III
Oaten Bread. Barm
In olden days bread was made chiefly from oats, because wheat was scarcely grown at all. The oats was brought to a mill to be ground.Some people used querns to grind the oats. The querns were made of one big flat stone, with another stone of similar kind, and then then the oats was ground between the stones.
The chief bread made was oatmeal. The ingredients used where, oatmeal made into porridge and let(continues on next page) - Informant
- Mrs Hannah Kelly
- Gender
- Female
- Age
- 40
- Address
- Loughananna, Co. Limerick
