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 “Bread”
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- (continued from previous page)rise and was very hard. There was enough bread baked at one bakng to last a week or a few days.
- 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.
- Collector
- Aidan Murphy
- Gender
- Male
- Informant
- Mrs Kehoe
- Gender
- Female
- Age
- 75
- Occupation
- Farmer's wife
- Address
- Drumderry, Co. Wexford
