School: Cill Bheoláin (B.), Áth an Mhuilinn, Ráth Luirc
- Location:
- Kilbolane, Co. Cork
- Teacher: Tadhg Ó Séaghdha
Open data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Cill Bheoláin (B.), Áth an Mhuilinn, Ráth Luirc
- XML Page 194
- XML “Bread”
- XML “Bread”
- XML “Bread”
- XML “Bread”
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
- Contd.
Addn.
People baked enough bread for two days, or even for a week. The marks were made so that the cakes would be baked quickly. Griddles, bastables & frying pans were used for baking bread. - Addn.
The wheat was ground in the hollows of large stones. The work was hard & only a little was ground each time. Enough for two or three days was baked at one time. Bread was not baked in front of the fire. Grindstones were the names of the stones in which the wheat was ground.- Collector
- James Fitzgibbon
- Gender
- Male
- Address
- Milford, Co. Cork
- Informant
- Mr George Fitzgibbon
- Gender
- Male
- Age
- 65
- Address
- Milford, Co. Cork
- Addn.
"Stampy" was used on Good Friday, sweet cake at Christmas & pancakes on the eve. of Shrove Tuesday. - Water was used when kneading dough for Good Friday.