Scoil: Urcher
- Suíomh:
- An tUrchar, Co. Mhuineacháin
- Múinteoir: Martha Allister
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0953, Leathanach 129
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: Urcher
- XML Leathanach 129
- XML “Food in Olden Days”
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)cut it into farrels and bake it on a griddle.
Sowerns[?]
First you steep equal quantities of bruised oats and oat meal with water in a vessel. Keep it there for three days.
Then strain through a strainer, add a little salt, and boil the liquid for three quarters of an hour or until the sowens fall off the pot-stick in webs.
Sowens should be kept stirred from they are put on the fire, and you should always stir them the one way. Then they are served with sugar and water.
Blood Pudding
Take a quantity of oat meal and add some salt and pepper. Then mix it in a bow with water and bleed the good, let the blood drip into a vessel, mix all together, and then put it in a saucepan and boil until thick. Serve it hot sliced with some hot cooked potatoes.(leanann ar an chéad leathanach eile)
