School: Kilmuckridge
- Location:
- Kilmuckridge, Co. Wexford
- Teacher: L. Mac Donnell
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- (continued from previous page)The dough so made was quite springy just like a wheaten sponge.For oaten Bread the oats had to be ground fine just as for Barley bread. The flour was then mixed with a little salt and "wet" with sweet milk
The dough was then spread thinly in a hot pan or griddle and baked slowly. The resulting Cake was flatish - unlike our Wheaten Cakes - It produced a hard flat Cake, something like a crude biscuit.But if it didn't look the thing - it was certainly the whole thing as regards nourishing sustaining food. These Cakes were like Tabloids of energy + health, and in the olden days when workers were "hard at it"(continues on next page)- Informant
- Mr Matthew Brien
- Gender
- Male
- Age
- 80
- Address
- Tinteskin, Co. Wexford