School: Laragh (B.)
- Location:
- Larah, Co. Cavan
- Teacher: P. Ó Briain
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The Schools’ Collection, Volume 0981, Page 111
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- XML School: Laragh (B.)
- XML Page 111
- XML “Old Local Dishes and Cooking - Sowans”
- XML “Old Local Dishes and Cooking - Flummery”
- XML “Old Local Dishes and Cooking”
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- (continued from previous page)left thus for 10 days to ferment that is to become sour & milky in appearance. The seeds were strained off & the liquid left was used as milk is now used in the eating of porridge. Often the juice was cooked & with sugar added produced a milk food like cornflour.
Sowans was a food recommended for & given to delicate persons.It was also used on fast days & in Lent. - 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.
- Informant
- Patrick Reilly
- Gender
- Male
- Address
- Edergole, Co. Cavan
- Oaten Bread. Oatmeal to which was added pince of salt and a small quantity of flour was moistened with(continues on next page)