School: Kildavin, Ferns
- Location:
- Kildavin, Co. Carlow
- Teacher: Tadhg de Brí
Archival Reference
The Schools’ Collection, Volume 0911, Page 244
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- XML School: Kildavin, Ferns
- XML Page 244
- XML “Bread”
- XML “Bread”
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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. - In olden times bread was very scarce and was used only on rare occasions. There were different kinds of bread: oaten bread; rye bread; wheaten bread; flour bread; flour and Indian - meal bread. Some people preferred oaten bread. They would get the oaten meal ground nearly as fine as flour. It would be made like any ordinary cake and baked in a griddle which resembled a very shallow bake - pan. The bread was baked shortly before meal - time and used hot with butter. A potato - cake used be very much in vogue in those times. The potatoes were peeled and mashed very fine, then mixed with a little flour and made in the ordinary way, then put into the pan and cut in quarters. This would also be eaten hot with butter.
