School: Drumloughan (Dromlachan) (roll number 15665)
- Location:
- Sunnagh More, Co. Leitrim
- Teacher: Peadar Mac Giolla Choinnigh
Archival Reference
The Schools’ Collection, Volume 0221, Page 114
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- XML “Foods Still Made and Used in This Part of Co. Leitrim”
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- (continued from previous page)114cakes. When the boxty is boiled, the bottom of the pot will be quite cool even though it may be over a roaring fire. Boiled boxty is served like a boxty loaf and makes an ideal breakfastPotato Bread.Boiled potatoes are pounded up on the table. They are mased or pounded by squeezing them with a porringer. Salt and a little flour is added and the mixture is shaped into cakes the size of the pan and about 1/2 inch deep. The cake is then cut into 4 quarters or "farrells" as they are called and baked on the pan. They are taken warm with butter for tea or may be taken reheated for breakfast."Culcannon"New potatoes are washed peeled and boiled. They are then pounded and milk and salt added. Then butter is placed in a hole in the culcannon and it is eaten. This is the commonest summer dinner in Leitrim when the new potatoes are in season.
- Collector
- P. Mac Giolla Choinnigh
- Gender
- Male
