School: Slane (B.) (roll number 4851)
- Location:
- Slane, Co. Meath
- Teacher: Séamus Ó Cuánaigh
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The Schools’ Collection, Volume 0713, Page 118
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- (continued from previous page)days. When it had fermented or turned very sour. To make a cake there were equal quantities of wheaten meal and flour put into a dish and into the centre was broken a small bit of the fermented meal. This was well mixed through the dry meal, and enough lukewarm water added to make a dough.
On top of this some dry meal was shaken and the basin covered with a dry cloth after which it was put near the fire to "rise" this usually took from half to three quarters of a hour. The dough was then taken out and made in to a cake. Put into a pot oven which had been previously heated after which the lid keeping a steady heat until the cake was baked which usually took about one hour.Robert Tallon
Slane,
Co. Meath - Transcription guide »You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution.
- Collector
- Michael Maloney
- Gender
- Male
- Address
- Slane, Co. Meath