School: Cratloe (C.)

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1. Bread-Making in Olden Times (continued)

   

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   on this brand and covered securly with a hot cover, then the cover was covered with more hot pieces of turf and left there for about five or seven minutes the fire being kept at nice low heat under the brand. At the end of that time the cover could be lifted and the cake could be handled in order to see if it was baking alright.
   Sometimes the cover must be heated again but the same heat must be retained all the time to the cake. When the crust is nice and brown and the cake light it is then taken up and allowed cool before eating.
   There used to be another kind of bread also usede called griddle bread. The dough for this was the same as the oven cake but instead of putting it in the oven it was placed on a griddle on top of the brand but not covered. When the cake was crusty underneath from the fire under the brand it was turned over and baked on the other side. The cake was nearly always used hot while the oven cake would hold fresh longer and would not be eaten so quickly.
   The potato flour cake was always cooked on the griddle as it was very heavy and would get very hard if not used shortly after being baked.
   Fox in the Bag.
   This was the Xmas pudding in the country places long

   (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

   Collector

   Helen Punch

   Gender

   Female

   Address

   Cratloemoyle, Co. Clare

   Informant

   Mrs J. Punch

   Relation

   Parent

   Gender

   Female

   Address

   Cratloemoyle, Co. Clare