Scoil: Siolbhrain (Shelbourne) (uimhir rolla 5235 or 5484)
- Suíomh:
- Gort Rúscach, Co. Chiarraí
- Múinteoir: Síghle, Bean Uí Thuama
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0461, Leathanach 058
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Siolbhrain (Shelbourne)
- XML Leathanach 058
- XML “Bread”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- Long ago wheat, rye, barley & oats were ground at home and made into bread. The grounding was done by means of querns. Later on, the wheat was sent to the grinding-mill.
Different kinds of bread were made: such as barley, bread, rye, oatmeal. griddle cakes and potato cakes. Bead-soda, carraway seeds, and skimmed milk were used in making oat-meal bread.
Potato cakes (or stampy) were a great rarity. The potatoes that were blackening were selected, as being the sweetest. They were washed, peeled & grated with a grater. Salt & butter were added., they were then mixed with sweet milk, & baked in an oven, & eaten hot with butter.
Griddle cakes were cooked on a griddle over a clear fire, turned & then put standing against the griddle in front of the fire till baked through.
