School: Inis Céin

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1. Stampy Bread

   

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   This hasnt been used in our time but our ancestors frequently made it. And this was how:- Potatoes, two or more. mostly Champions were well washed and peeled = then grated finely and the moisture squeezed out with a dry cloth. About 1/2 lb of flour to bind the pulp was added, then a little salt and a grain of soda. and a drop of milk poured on it. It was smoothed out in the form of a cake about an inch thick and baked slowly in a heated greased griddle-pan. It was eaten hot, but was somewhat indigestible

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   Topics

   1. products
      1. food products (~3,601)
         1. bread (~2,063)

   Language

   English

   Collector

   Máire Ní Néill

   Gender

   Female

   Address

   Shanaway East, Co. Cork

   Informant

   James O' Neill

   Gender

   Male

   Age

   60

   Occupation

   Farmer

   Address

   Ballineen, Co. Cork

2. Yellow Meal Stirabout

   

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   This was very common here, even up to recent times. It was well boiled, with a grain of salt added, and when cooled a little, bowls of it with milk were used. Men and women of 50 to 60 years remember it well, and say that on many occasions it formed their evening meal, and also that there no such thing as Indegestion.

   Indigestion, Indigestion

   

   Transcribed by a member of our volunteer transcription project.

   History Edit