Scoil: Attymass B.
- Suíomh:
- Áth Tí an Mheasaigh, Co. Mhaigh Eo
- Múinteoir: P. Ó Flannghaile
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0127, Leathanach 443
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Attymass B.
- XML Leathanach 443
- XML “Boxty”
- XML “Potato Cakes”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)rotten potatoes first as they would not keep long They put the scrapings into a basin and mixed a small quantity of flour through it to dry it. They either squeezed the scrapings first or left them as they were. Then they shaped it like a cake and placed it in a pan or an oven to bake. The cake was turned over when one side was baked and when baked sufficiently it was taken out of the pan or oven, placed in a plate and butter was then rubbed on it with a knife to soften it.
Boxty is still made in our village when the potatoes are being dug and old times during the winter. In many houses there are scrapers kept from one year to another.
- The making of potato cakes is very common in our village. The potatoes that are left after the dinner are peeled and put into a basin. Flour is shook over them and they bruised. They are then shaped in the form of a cake. This cake is cut into four pieces and each one is called a "farrel." These are put into a pan and treated in the same way as Boxty. Butter is also (rubbed) rubbed on them when they are taken up.
- Bailitheoir
- Thomas Gaughan
- Inscne
- Fireann
- Faisnéiseoir
- Bridget O' Hara
- Inscne
- Baineann
- Seoladh
- Cill Geille, Co. Mhaigh Eo
