School: Moyne (B.) (roll number 13989)
- Location:
- Moyne, Co. Longford
- Teacher: Francis Doyle
Archival Reference
The Schools’ Collection, Volume 0766, Page 369
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- In olden times people never saw a loaf and never a soda cake such as we bake now. I often heard the old people of the district i.e. the grandmothers and grandfathers talk of a "Banac" of bread, or a "farrell" of bread, meaning a quarter of a round cake of oaten bread. They still call a quarter cake of boxty a "farrell" of boxty - the cake is cut into four "farrells".
"Indian cakes" and "indian dymplings" were made very often especially from the time of the famine when the people started to use indian meal instead of potatoes.
How they were made
Neither milk nor water was used in kneading but what was known as "sowens". Now to make this sowens they steeped oaten meal in a crock of water and covered the crock closely and left it to sour for three days. Then they put salt and a little sugar through the meal and kneaded it with the "sowens". This was baked on a pan, just like a pancake or else shaped into round(continues on next page)
- Collector
- Tom Gray
- Gender
- Male
- Address
- Birrinagh, Co. Longford
- Informant
- John Mulligan
- Gender
- Male
- Age
- 77
- Address
- Birrinagh, Co. Longford
