School: Stonetown, Louth (roll number 16431)
- Location:
- Baile na Cloiche Íochtarach, Co. Lú
- Teacher: P. Ó Dubháin
![The Schools’ Collection, Volume 0668, Page 271](https://doras.gaois.ie/cbes/CBES_0668%2FCBES_0668_271.jpg?width=1600&quality=85)
Archival Reference
The Schools’ Collection, Volume 0668, Page 271
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Stonetown, Louth
- XML Page 271
- XML “Bread”
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
- (continued from previous page)The skin would be pealed off the potatoe, then they would be grated into pulp. and the starch extracted from the pulp. What was lefty would be mixed with flour, and made into a cake, and baked on a griddle. That was called boxty bread.
Bread was not baked every day. Oaten bread would keep good for three months, wheaten for one month and flour for a few-days. Boxty bread required to be used hot. Then there was also rye bread and bare bread, made from rye and bare that was grown on the farm. Those two breads were hard and dry and dark in the colour and were only used by the small poor farmers.- Informant
- Owen Dooley
- Gender
- Male
- Address
- Droim Chamhaoil, Co. Lú