School: Monart (roll number 15741)
- Location:
- Monart East, Co. Wexford
- Teacher: Elionóir, Bean Úi Fhuidhleach
Archival Reference
The Schools’ Collection, Volume 0893, Page 149
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- XML “Food in Olden Times”
- XML “Food in Olden Times”
- XML “Food in Olden Times”
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- Transcription guide »
You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution. - Fifty years ago there was bread made from fine oatmeal, baked very thin and often used by athletes. Wheaten bread was very common and was used all over the country also first class home-made flour bread which was ahead of the flour bread of the present day as it kept for almost a week and never dried out like the flour of today. Potato cakes were used and novelty cake made with the best of buttermilk. They used to bake bread in a bakepan. Cakes were made in ovens and griddle bread was made in a bastable.Name: John Tector.
- Bread was made locally from wheat and oats. The Flour was made locally. Some people remember querons. The people made potato cakes, oatmeal cakes and barley loaves. Bread was made daily. A mark like a cross was cut on the top of the loaves.
Name: Victor Gainfort.
