School: Forgney, Ballymahon (roll number 860)
- Location:
- Forgney, Co. Longford
- Teacher: Mrs B. Higgins
Archival Reference
The Schools’ Collection, Volume 0750, Page 324
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: Forgney, Ballymahon
- XML Page 324
- XML “Social - Boxty Bread”
- XML “Rasp Dumplings”
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
- (continued from previous page)(Sometimes, it would be boiled, and used for starching clothes)
Through the pulp would then be mashed a smaller quantity of boiled potato. A little white flour, and salt and sugar to taste would be added. If too dry, a little milk or cream would be added. The mixture would then be flattened out and baked on a griddle. It would be eaten hot with plenty of butter.
- These were more substantial than the above. The ingredients were prepared as for boxty bread, but instead of being flattened out, the mixture was shaped into dumplings, coated on the outside with flour, and dropped into boiling water. The water was kept boiling rapidly, until the dumplings were lifted out. When cold, they were split in two, toasted, and spread plentifully with butter. Sugar to taste was(continues on next page)
- Collector
- B. Toole
- Gender
- Unknown
- Age
- 12
- Address
- Forgney, Co. Longford
