1. dúchas.ie
  2. The Schools' Collection
  3. Kilmuckridge

School: Kilmuckridge

Location:
Kilmuckridge, Co. Wexford
Teacher:
L. Mac Donnell
Browse
Mode:
The Schools’ Collection, Volume 0887, Page 135

Archival Reference

The Schools’ Collection, Volume 0887, Page 135

Image and data © National Folklore Collection, UCD.

See copyright details.

Download

Open data

Available under Creative Commons Attribution 4.0 International (CC BY 4.0)

  1. XML School: Kilmuckridge
  2. XML Page 135
  3. XML “Old Methods of Making 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

  1. Old Methods of Making Bread

    Share Share Post
    Fifty or sixty years ago barm bracks + white bread were unknown. The people of those times knew only oaten, wheaten + barley bread. These would now be considered very rough food but they were very wholesome.
    Barley Bread
    To make barley bread the grain was ground very fine + the rough shells or hulls sifted off. The meal was mixed with sour milk + salt was added. It was made into a dough + kneaded. It was baked on a pan or griddle over the fire. Sometimes it was baked before a fire especially if the fire was
    (continues on next page)
    Transcribed by a member of our volunteer transcription project.
    History Edit
    Topics
    1. products
      1. food products (~3,601)
        1. bread (~2,063)
    Language
    English