School: Tombrack (roll number 15940)
- Location:
- Tombrack, Co. Wexford
- Teacher: Máighréad, Bean Uí Dhubhghaill
Archival Reference
The Schools’ Collection, Volume 0895, Page 325
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: Tombrack
- XML Page 325
- XML “Food in Olden Times”
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
- 325Food in Olden TimesI remember my father saying that when he got up in the morning his breakfast was in the stack."
He had to bring in an armful of corn, hand-thresh it with a flail on the floor and then grind it between stones a sort of rough hand mill or quern. Then he boiled the grain on water and had oaten stirabout.
He had hard oaten cake baked on a griddle for bread. I remember eating the hard oaten cake when I was a boy about 60 years ago.
Potatoes were used for dinner and supper with very little "kitchen". The farmers usually bought large quantities of herrings, and these were salted down and used during the year.
I heard of a man going to work to Ferns and when he reached the place he got cold potatoes for his breakfast.
The wheaten grain was ground with a hand mill and then sieved to get the flour.
"Flummery" was another supper dish. It was made with fine oaten meal and milk boiled.
"Prapeen" was made from wheat boiled with milkPat Breen (71)
Blackpost Cottage, Tombrack
- Informant
- Pat Breen
- Gender
- Male
- Age
- 71
- Address
- Tombrack, Co. Wexford
