School: Ballyjamesduff Convent
- Location:
- Ballyjamesduff, Co. Cavan
- Teacher: Sr. Mary Theresa
Archival Reference
The Schools’ Collection, Volume 0997, Page 113
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Ballyjamesduff Convent
- XML Page 113
- XML “Bread”
Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.
On this page
- The bread mostly used in our district in olden times was oaten bread, boxty bread, and sowens.
This was made from oats and potatoes grown locally. The people remember using querns.
A Quern consisted of two stones in which were five holes. The oats was put between the stones and the top stone was twisted with an iron handle. They had a wide for cleaning it. The wite was made from a sheep skin
Method for Sowens.
Oaten meal was steeped for three or four days, and afterwards strained, the water was put in a pot on the fire and a person would have to stay continually stirring it
It was then put out on plates and served with butter milk.(continues on next page)
- Collector
- Winifred Mc Entee
- Gender
- Female
- Address
- Ballyjamesduff, Co. Cavan
- Informant
- Mrs Conway
- Gender
- Female
- Age
- 80
- Address
- Moodoge, Co. Cavan
