School: Inis Céin
- Location:
- Inis Céin, Co. Chorcaí
- Teacher: Conchobhar Ó Haodha
Archival Reference
The Schools’ Collection, Volume 0306, Page 233
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: Inis Céin
- XML Page 233
- XML “Stampy Bread”
- XML “Yellow Meal Stirabout”
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
- This hasnt been used in our time but our ancestors frequently made it. And this was how:- Potatoes, two or more. mostly Champions were well washed and peeled = then grated finely and the moisture squeezed out with a dry cloth. About 1/2 lb of flour to bind the pulp was added, then a little salt and a grain of soda. and a drop of milk poured on it. It was smoothed out in the form of a cake about an inch thick and baked slowly in a heated greased griddle-pan. It was eaten hot, but was somewhat indigestible
- Collector
- Máire Ní Néill
- Gender
- Female
- Address
- Seanbhoth Thoir, Co. Chorcaí
- Informant
- James O' Neill
- Gender
- Male
- Age
- 60
- Occupation
- Farmer
- Address
- Béal Átha Fhínín, Co. Chorcaí
- This was very common here, even up to recent times. It was well boiled, with a grain of salt added, and when cooled a little, bowls of it with milk were used. Men and women of 50 to 60 years remember it well, and say that on many occasions it formed their evening meal, and also that there no such thing as Indegestion.Indigestion, Indigestion
