School: Cross (roll number 13141)
- Location:
- Cross South, Co. Roscommon
- Teacher: Mártan Ó Colmáin
Archival Reference
The Schools’ Collection, Volume 0241, Page 192
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- (continued from previous page)Potato cakes were made as follows. Some potato were boiled and broken very finely. The mixture was dried by adding flour. A little salt was put in. Then it was flattened out and put on a pan to bake.
Meat was a great rarity in my district. Salty bacon was considered a dainty. Also herrings were eaten. Two foods then used and now unknown are Indian meal stirabout and flummery.
Indian porridge was made from Indian meal. Flummery was thus made: The husks of the oatmeal and a little meal were mixed and water added. The mixture was left to sour for a week. Then the husks were strained off and the juice boiled.
People ate their supper at nine o'clock and that was the last meal of the day. On certain occasions certain food was used as: On November night cally was eaten. On Easter Sunday many eggs were eaten.(continues on next page)
- Collector
- Joe Giblin
- Gender
- Male
- Age
- c. 13
- Address
- Doon, Co. Sligo
- Informant
- Mick Giblin
- Gender
- Male
- Age
- c. 65
- Address
- Doon, Co. Sligo
