School: Stonetown, Louth (roll number 16431)
- Location:
- Stonetown Lower, Co. Louth
- Teacher: P. Ó Dubháin
Archival Reference
The Schools’ Collection, Volume 0668, Page 271
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- (continued from previous page)The skin would be pealed off the potatoe, then they would be grated into pulp. and the starch extracted from the pulp. What was lefty would be mixed with flour, and made into a cake, and baked on a griddle. That was called boxty bread.
Bread was not baked every day. Oaten bread would keep good for three months, wheaten for one month and flour for a few-days. Boxty bread required to be used hot. Then there was also rye bread and bare bread, made from rye and bare that was grown on the farm. Those two breads were hard and dry and dark in the colour and were only used by the small poor farmers.
- Informant
- Owen Dooley
- Gender
- Male
- Address
- Drumcamill, Co. Louth
