School: Laragh (B.)
- Location:
- Leathráth, Co. an Chabháin
- Teacher: P. Ó Briain
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- XML School: Laragh (B.)
- XML Page 111
- XML “Old Local Dishes and Cooking - Sowans”
- XML “Old Local Dishes and Cooking - Flummery”
- XML “Old Local Dishes and Cooking”
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- (continued from previous page)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. - 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.