School: Rathnure (C.) (roll number 12480)
- Location:
- Rathnure Upper, Co. Wexford
- Teacher: Cáit Ní Bholguidhir
Archival Reference
The Schools’ Collection, Volume 0900, Page 274
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- XML “Food in the Olden Times”
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- (continued from previous page)and anyone that roasted a fowl or a joint of meat had to do so in front of a fire. They hung the meat on what they called "a spit" made by the local smith. This was turned round in such a way that the meat got evenly cooked.Oaten bread was a favourite food.
This was mixed with buttermilk, a little salt, and breadsoda, kneaded out very thinly, cut into quarters, and baked on a griddle. This was a circular piece of iron about 70 inches in circumference and 1/4 inch in thickness. When baked on one side it was turned over on the other side to bake. This progress continued until the bread was done.Supper was usually at 6 P.M. It consisted of potatoes, and any cold meat left over after dinner, or pepper salt, and buttermilk.(continues on next page)
- Informant
- Mr William Graham
- Gender
- Male
- Age
- 84
- Occupation
- Farmer
- Address
- Grange Upper, Co. Wexford
