School: Coppena, Graiguenamanagh (roll number 1152)
- Location:
- Coppanagh, Co. Kilkenny
- Teacher: Bean Uí Cheallaigh
Archival Reference
The Schools’ Collection, Volume 0857, Page 105
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- (continued from previous page)When milk was scarce in Winter time bread was often made from yeast. The yeast was bought in the baker's shop and mixed with water and a little floury cooked potato. It had to be set to "rise" in a warm place for four or five hours, then it had to be turned out on the pan in which the bread was made and kneaded again. It was next placed in the bake-pan over the fire and left to "rise" again. Then the fire was put on top of the lid, and it was baked in the ordinary way. A little of the dough when risen had to be kept over to start the next cake to rise. This dough was called "fairy bread".
It was a great old custom in this part of the country to make what were called Michaelmas Pasties for the great Michaelmas Fair. They were made something like an apple tart, and thin slices of lean uncooked mutton were put in the centre. When baked they were put into hot mutton broth and allowed to simmer for a few minutes. They were then eaten with the broth. Some in the district adhere to this old custom still, and Malachi Murphy, one of the oldest(continues on next page)
