Scoil: Carraig Áluinn (uimhir rolla 16.474)
- Suíomh:
- Carraig Álainn, Co. Liatroma
- Múinteoir: Pádhraic Mag Uidhir
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0228, Leathanach 049
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Carraig Áluinn
- XML Leathanach 049
- XML “Foods - Oaten Bread”
- XML “Food and Drink - Sowans”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)In this way all portions of the cake are equally well baked.The cake is never eaten whilst hot. It is always allowed to cool. When men were working in the fields long ago it was oatenbread and "sweet" milk ("new" milk) which was taken to them in the evenings instead of tea. In those days tea was unknown as it had not reached this country.There was always apeg in the ktichen wallon which to hang the grid-iron, and manyhouses have old grid-irons but they do notuse them. Yes aswas said before oatenbread is coming back into its own again in the lives ofthe people.
- "Sowans" was a drink which wasmade asfollows. Equal quantieis ofoat meal and seeds, which arethe husks of oats andare got at the corn mills, are mixed together in clean spring water in an Earthenware crock. The meal, seeds and water are well mixed together with a stirabout pot stick. The crock is covered over to prevent dust or othermatters getting in and the mixture is left aside for 2 or 3 days to allow fermentation to take place. The water is then strained off and(leanann ar an chéad leathanach eile)
- Faisnéiseoir
- James Dignam
- Inscne
- Fireann
- Aois
- 67
- Seoladh
- Cuibhe, Co. Liatroma
