School: Cluainín, Granard
- Location:
- Clooneen, Co. Longford
- Teacher: Tomás Ó Raghallaigh
Open data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Cluainín, Granard
- XML Page 071
- 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)were sometimes added oaten-meal and salt. The only difference between this bread & potato - cake was that flour was used in the latter & oaten - meal in the former.
(5) Sowens; When milk became scarce sowens were used. Sowens were made from oaten-meal, mill seeds, and water. Oaten-meal and mill seeds were steeped in a crock of water & left there for a week or so to sour. Then the water was taken off and more put in. The water together with the seeds & meal were strained. Sowens was used in eating porridge and also as a beverage.
From sowens "flummery" was made. The water and mixture was put in a pot to boil & made like porridge. (6) Culcannon:- This was made from potatoes peeled & boiled. When boiled they were allowed after draining off the water(continues on next page)