School: Moyne (B.) (roll number 13989)
- Location:
- Moyne, Co. Longford
- Teacher: Francis Doyle
Archival Reference
The Schools’ Collection, Volume 0766, Page 370
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- (continued from previous page)cakes called "dumplings" and put in a bag which was tied at the top and plunged into a pot of boiling water in which they were let boil for forty minutes. Oaten Bread
Oaten bread was made then much the same as now. Salt was added to the meal and boiling water used in kneading it. It was baked on a bread iron or griddle. A banac of oaten bread and a porringer of milk was a refreshing meal to a traveller. Little wonder the old people were strong when they lived on strong food. Potato Cake
Peel the potatoes and bruise them on a board with the bottom of a porringer then add flour and salt and shape it into a cake the size of a pan then cut it in four "farrells" to bake. Boxty
Boxty is still a favourite dish around here. They used to make tubs of boxty long ago. First they peel raw potatoes(continues on next page)
- Collector
- Tom Gray
- Gender
- Male
- Address
- Birrinagh, Co. Longford
- Informant
- John Mulligan
- Gender
- Male
- Age
- 77
- Address
- Birrinagh, Co. Longford
