School: Bealach (roll number 5811)
- Location:
- Ballagh, Co. Roscommon
- Teacher: Domhnall Ó Daltúin
![The Schools’ Collection, Volume 0258, Page 137](https://doras.gaois.ie/cbes/CBES_0258%2FCBES_0258_137.jpg?width=1600&quality=85)
Archival Reference
The Schools’ Collection, Volume 0258, Page 137
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Bealach
- XML Page 137
- XML “Food in Olden Times”
Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.
On this page
- (continued from previous page)Rasp was very much used long ago and is still.
It is made by grating raw potatoes on a home made rasp or grater. The rasp is made by boring holes in a piece of tin with a wire nail. The grated potatoes are mixed with flour and baked.
Boxty is like rasp except that the liquid of the potatoes is strained off or pressed off.
Bread - Oatmeal cakes were made by mixing oatmeal with water and sometimes milk and were baked on a griddle: a flat round shaped piece of metal. Before the time of griddles they were baked by standing on edge against the back of a low stool before a red turf fire on the hearthstone.
Wholewmeal cakes made from wheaten meal were baked on a griddle. Sometimes oatmeal and Indian meal mixed with flour were used to make bread. Oatmeal bread was carried in the pocket on a long journey to keep away the ''fear-gorta'' or hunger-weakness.
Meat - veal - ''cruibins,'' fowl, wild fowl and bacon were used. These were cooked on a ''spit'' that is suspended from a chain and hung before a glowing fire.
Vegetables - cabbage, nettles and ''samsogs''
Three feeds of nettles in Spring were eaten to keep away disease during the the year.(continues on next page)- Informant
- Mrs Mc Dermott
- Gender
- Female
- Age
- 76
- Address
- Cartron, Co. Roscommon