School: Caitrín Naomhtha, Eachdhruim (roll number 14423)
- Location:
- Aughrim, Co. Galway
- Teacher: Pádraig Ó Ceocháin
Archival Reference
The Schools’ Collection, Volume 0029, Page 0502
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- XML School: Caitrín Naomhtha, Eachdhruim
- XML Page 0502
- XML “Bread”
- XML “Bread”
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- (continued from previous page)to use all whole flour. In the local mills, querno are in used up to the present day. In olden times, bread was generally baked every day. The usual method for baking the bread was on a griddle. The griddle is a flat iron, which is placed on a three-legged stand. They legs are about two inches long, so that the fire can be put in under the iron. Then the bread is kept turned until baked.(Maureen Hanrahan, Aughrim)
- Oat meal bread was made in the following manner:- The woman of the house used to get some luke-warm water, oat meal, and salt, and a small quantity of bread-soda. She would mix all these ingredients(continues on next page)
- Collector
- Caroline Larkin
- Gender
- Female
- Address
- Liscappul, Co. Galway
