School: Kilmaganny, Thomastown
- Location:
- Cill Mogeanna, Co. Chill Chainnigh
- Teacher: C. Ó Hurdail
Archival Reference
The Schools’ Collection, Volume 0852, Page 345
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- XML School: Kilmaganny, Thomastown
- XML Page 345
- XML “Bread”
- XML “Bread”
- XML “Bread”
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- Transcription guide »
You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution. - Oaten and Wheaten breads were used. Both were ground with "grind stones. Potato-cake was also used.
To make oaten-cake, the meal was put in a pan; thick milk & water added, as also some salt & bread-soda. The whole lot was mixed & when well mixed it was put into a pot-oven to bake.
On Good Friday the old people put a cross with a knife on top of the cake in honour of the Crucifixion - Querns were used in nearly every farmer's house.
Potatoe-cake & oaten-cakes were eaten. Potatoes, flour & yeast were put in the potato cake.
Enough bread to last the week was made at one time. A cross was cut on the top of the cake to let out the steam.
Griddle-cake was made & pan-cakes were eaten on Shrove-Tuesday.
