School: Kilmaganny, Thomastown
- Location:
- Kilmaganny, Co. Kilkenny
- Teacher: C. Ó Hurdail
Archival Reference
The Schools’ Collection, Volume 0852, Page 345
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- XML “Bread”
- XML “Bread”
- XML “Bread”
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- (continued from previous page)querns), it was dried in a pot over the fire.
The oats was usually ground in Delaney's Mill in the village, but querns were used too.
- Oaten and Wheaten breads were used. Both were ground with "grind stones. Potato-cake was also used.
To make oaten-cake, the meal was put in a pan; thick milk & water added, as also some salt & bread-soda. The whole lot was mixed & when well mixed it was put into a pot-oven to bake.
On Good Friday the old people put a cross with a knife on top of the cake in honour of the Crucifixion - Querns were used in nearly every farmer's house.
Potatoe-cake & oaten-cakes were eaten. Potatoes, flour & yeast were put in the potato cake.
Enough bread to last the week was made at one time. A cross was cut on the top of the cake to let out the steam.
Griddle-cake was made & pan-cakes were eaten on Shrove-Tuesday. - Collector
- John Mc Grath
- Gender
- Male
