School: Castleterra
- Location:
- Castleterra, Co. Cavan
- Teacher: Ss. Ó Ciosóig
Archival Reference
The Schools’ Collection, Volume 0973, Page 082
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- (continued from previous page)into a pudding cloth or flour bag.
Then some heavy person would stand on the bag with a board under their feet until all the water is squeezed out. This would be turned back into a basin. They would get some mashed cooked potatoes salt and buttermilk and a little flour. First the dry ingredients would be mixed thoroughly and the buttermilk added later. This would be mixed again and thoroughly kneaded. When it would be kneaded it would be put into a greased pan and baked for a few hours. Slow baking is necessary for good results.
Stampy The potatoes were washed and peeled. They were boiled and the water poured off.
Add salt and pound the potatoes. Then add boiled sweet milk and pound the mixture. It is then reheated and served with butter. Bread was made every day.
A cross was cut on the cake to let out gas.
Oaten bread was sometimes baked on a griddle before the fire.
- Collector
- Maura T. O' Reilly
- Gender
- Female
- Address
- Castleterra, Co. Cavan
- Informant
- Michael Brady
- Gender
- Male
- Address
- Lisatoo, Co. Cavan
