School: Tooreen (St. Brigid's)
- Location:
- Tooreen, Co. Mayo
- Teacher: Áine Ní Fhlannagáin
Archival Reference
The Schools’ Collection, Volume 0112, Page 46
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
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
- (continued from previous page)On different occasions they ate different food. On Easter Sunday they ate eggs, on Shrove Tuesday they had pancakes. On November's night they ate cally-potatoes peeled and boiled and then mashed.The pancakes were made in the following way: Oat meal was got and wet with buttermilk and breadsoda was then put into it. It then was baked on a grid-iron. Sugar was shaken over it when it was hot and then it was eaten. At marriages fish was eaten and also cabbage, turnips and bacon were eaten. There was a large table in the middle of the floor and all the guests sat round it and then the dinner was served.Most of the food they used is now more or less gone out of fashion.
