School: Cortown (roll number 3113)

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1. Food in Olden Times (continued)

   

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   barm was made in the following manner. Two potatoes, flour, sugar and salt were got. The potatoes were bruised fine and then the flour etc were blended with the potatoes and with cold water. The mixture was put into an earthenware jar with a small quantity of barm. The jar was then filled with lukewarm water, corked, and placed near the fire for a few days to ferment. Take out a quart or sufficient to wet the flour. Additional potatoes, flour etc was added to replenish the har. The cake was then kneaded in the usual way and put beside the fire until it rose. Then the lid was placed on the oven and the coals on the lid and the cake baked into the usual way.
   Meat was very seldom used except on feast days. Both fresh and salty meat was used. Beef was most common. Corned or salted beer was used in the town when bacon was dear. Herring was the fish usually used. In lent ling was sold in the shops. The vegetables used were cabbage in summer and turnips in the winter time Nettles were often boiled and used as a vegetable
   People did not eat late at night except in isolated cases who would eat at any time.
   Certain foods were eaten at special times. Pancakes were eaten at Shrove. Colcannon was eaten then, too. When the bruised potatoes were given to children it was called bruightin. Geese were eaten at Christmas time. Apples were eaten at Hollantide. Eggs was an Easter dish.

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. products
      1. food products (~3,601)

   Language

   English

   Informant

   James Smyth

   Gender

   Male

   Address

   Kells, Co. Meath

   Informant

   Mrs Smyth

   Gender

   Female

   Address

   Kells, Co. Meath