Scoil: Carrigaline, Ráth Mhór
- Suíomh:
- Carraig Uí Leighin, Co. Chorcaí
- Múinteoir: Eibhlín, Bean Mhic Conchoille
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0357, Leathanach 068
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: Carrigaline, Ráth Mhór
- XML Leathanach 068
- XML “Food”
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
- Oaten bread was baked in front of the fire standing against a CRANN ARÁINN. Oatenmeal was mixed with thick milk and eaten for the principal meal when the potatoes were scarce.
Oatengruel and yellowgruel were always used and were boiled in a "skillet".
Bread was made of fine yellow meal mixed with hot water and baked thin (called a shlim[?])
PORRIDGE was the name also given to a kind of soup made of beef, oatenmeal and cabbage cut small.
FLOUR was bought by the firkin from Ó Breagh in Cork seventy years ago. Flour boiled in milk was called flummery.
STARCH was got from the juice of a raw potato.
FOR FRIDAYS DINNER - Cabbage cut up finely and dressed with cream, ("cabbage in smithereens")
DIP = milk or cream seasoned with pepper and salt and (sometimes) chopped raw onion
WHITE SOUP made of milk and water flavoured with onion, pepper and salt(leanann ar an chéad leathanach eile)
- Faisnéiseoir
- J.C. Dineen
- Inscne
- Fireann
- Aois
- 87
- Seoladh
- Hollymount, Co. Chorcaí
