School: Skryne (roll number 1210)
- Location:
- Skreen, Co. Meath
- Teacher: Brian Mac Gabhann
Archival Reference
The Schools’ Collection, Volume 0686, Page 366
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Skryne
- XML Page 366
- XML “Bread”
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
- 366
Bread
In the houses of the poor where milk was scarce for making bread a substitute called Barm was used. Barm was made from mashed potatoes soda and other ingredients and was kept in a big jar which was corked. Water was added to the mixture which had a sour odour. The bread was very spongy and this mixture was equally as good as yeast for raising bread.Another substitute for milk was a mixture called Sowans. Sowans was used on porridge mostly. It was made by steeping oatmeal or oats and allowing it to ferment. Some other ingredients were added and the mixture had a whitish colour. Sometimes the fluid was boiled down which caused it to thicken. This was called Flammerty and was eaten with a spoon.
Annie Glynn
- Collector
- Annie Glynn
- Gender
- Female
