School: Laragh (B.)
- Location:
- Larah, Co. Cavan
- Teacher: P. Ó Briain
Archival Reference
The Schools’ Collection, Volume 0981, Page 111
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- XML School: Laragh (B.)
- XML Page 111
- XML “Old Local Dishes and Cooking - Sowans”
- XML “Old Local Dishes and Cooking - Flummery”
- XML “Old Local Dishes and Cooking”
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- (continued from previous page)left thus for 10 days to ferment that is to become sour & milky in appearance. The seeds were strained off & the liquid left was used as milk is now used in the eating of porridge. Often the juice was cooked & with sugar added produced a milk food like cornflour.
Sowans was a food recommended for & given to delicate persons.It was also used on fast days & in Lent.
- Flummery.
A pint of milk was put into a saucepan & while it was coming to a boil oatmeal was sifted through a very fine sieve or strained. The sifted meal was added to the boiling milk & then sweetened with sugar. All was allowed to boil for five or ten minutes. When nearly cold the contents of saucepan was eaten with stewed fruit-blackberries. This was also told by Patk Reilly Edergole. - Informant
- Patrick Reilly
- Gender
- Male
- Address
- Edergole, Co. Cavan
- Oaten Bread. Oatmeal to which was added pince of salt and a small quantity of flour was moistened with(continues on next page)
