School: Kilbeggan (Mercy Convent) (roll number 14491)

On this page

1. Food in Olden Times (continued)

   

   Share Share Post

   (continued from previous page)

   See the potatoes steaming hot on a sack, spread on the floor. See the scrubbed wooden noggins with their shining hoops full to the brim with buttermilk or skim milk. The family kneeling round using thumbnails to peel the "steaming spuds." Maybe there is a red or salted herring too. What appetites with no custard or jelly for dessert. No, these sons of the soil didn't gorge, yet they kept the Faith alive in the dark penal days when our country was down trodden with Cromwellians Soldiers and Hessians.

   Meal was an important diet too. Oatenbread as hard as a rock spread with butter. What teeth they mush have had them days. Flummery was made from strained water of oatenmeal. The meal was let sour after and mixed with flour. It was called stampy bread. "Chompee" was

   (continues on next page)

   

   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. products
      1. food products (~3,601)

   Language

   English

   Collector

   Maureen Mountaine

   Gender

   Female

   Address

   Kilbeggan, Co. Westmeath