School: Ashfield
- Location:
- Corballyquill, Co. Cavan
- Teacher: Eilís Latimer
Archival Reference
The Schools’ Collection, Volume 1019, Page 024
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)
- XML School: Ashfield
- XML Page 024
- XML (no title)
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
(no title)
“In olden times boxty and sowens were often made but they are rarely made now.”
In olden times boxty and sowens were often made but they are rarely made now.
For making sowens the first thing that is done is an equal quantity of seeds and oaten meal are steeped for about three days. Then the seeds and meal are strained and the liquid is boiled until it thickens.
Boxty Bread.
First potatoes are boiled and peeled, then an equal quantity of raw potatoes are peeled and grated. Then the boiled potatoes and grated ones are mixed and a little flour added. It is baked about three or four hours.
Some people make boxty bread for Hallow Ee'n
- Collector
- Frances Mc Kay
- Gender
- Female