Scoil: Laragh (B.)
- Suíomh:
- Leathráth, Co. an Chabháin
- Múinteoir: P. Ó Briain
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0981, Leathanach 111
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Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Laragh (B.)
- XML Leathanach 111
- XML “Old Local Dishes and Cooking - Sowans”
- XML “Old Local Dishes and Cooking - Flummery”
- XML “Old Local Dishes and Cooking”
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
- (ar lean ón leathanach roimhe)left thus for 10 days to ferment that is to become sour & milky in appearance. The seeds were strained off & the liquid left was used as milk is now used in the eating of porridge. Often the juice was cooked & with sugar added produced a milk food like cornflour.
Sowans was a food recommended for & given to delicate persons.It was also used on fast days & in Lent.
- Flummery.
A pint of milk was put into a saucepan & while it was coming to a boil oatmeal was sifted through a very fine sieve or strained. The sifted meal was added to the boiling milk & then sweetened with sugar. All was allowed to boil for five or ten minutes. When nearly cold the contents of saucepan was eaten with stewed fruit-blackberries. This was also told by Patk Reilly Edergole. - Faisnéiseoir
- Patrick Reilly
- Inscne
- Fireann
- Seoladh
- Eadargóil, Co. an Chabháin
- Oaten Bread. Oatmeal to which was added pince of salt and a small quantity of flour was moistened with(leanann ar an chéad leathanach eile)
