Scoil: Laragh (B.)
- Suíomh:
- Leathráth, Co. an Chabháin
- Múinteoir: P. Ó Briain
![Bailiúchán na Scol, Imleabhar 0981, Leathanach 110](https://doras.gaois.ie/cbes/CBES_0981%2FCBES_0981_110.jpg?width=1600&quality=85)
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0981, Leathanach 110
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
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Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Laragh (B.)
- XML Leathanach 110
- XML “Old Local Dishes and Cooking - Dumplings”
- XML “Old Local Dishes and Cooking - 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
- Dumplings. If dumplings are required the mixture is made into balls & put in small bags well greased inside to prevent water going in. The bags are well tied on top & then dropped into a pot of boiling water on fire & let boil for an hour or so.Starch. The juice collected at the basin is allowed to settle & a thick sediment remains at the bottom. This was used as starch & was the only starch used before the shop starch came before the public.
- Sowans. Not known in this district but old people have a faint recollection of its use long ago.
The following was given me by Patk Reilly Edregole (71) who remembers his parents making it when he was a boy.
Seeds or husks of corn known as flow were got with the meal when the oats was ground in the mill. This flow was placed in large shallow crocks Water was added to dampen & it was(leanann ar an chéad leathanach eile)