School: Slane (B.) (roll number 4851)
- Location:
- Slane, Co. Meath
- Teacher: Séamus Ó Cuánaigh
Archival Reference
The Schools’ Collection, Volume 0713, Page 118
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- XML School: Slane (B.)
- XML Page 118
- XML “Bread”
- XML “Bread”
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- (continued from previous page)days. When it had fermented or turned very sour. To make a cake there were equal quantities of wheaten meal and flour put into a dish and into the centre was broken a small bit of the fermented meal. This was well mixed through the dry meal, and enough lukewarm water added to make a dough.
On top of this some dry meal was shaken and the basin covered with a dry cloth after which it was put near the fire to "rise" this usually took from half to three quarters of a hour. The dough was then taken out and made in to a cake. Put into a pot oven which had been previously heated after which the lid keeping a steady heat until the cake was baked which usually took about one hour.Robert Tallon
Slane,
Co. Meath
- The bread which was eaten long ago is not the same as the bread eaten nowadays. The people ate oaten and wheaten bread.
The people made their own bread from their own wheaten and oaten meal.(continues on next page) - Collector
- Michael Maloney
- Gender
- Male
- Address
- Slane, Co. Meath
