School: Garryross
- Location:
- Garbhros, Co. an Chabháin
- Teacher: Bean Uí Eochagáin
Archival Reference
The Schools’ Collection, Volume 0995, Page 442
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- (continued from previous page)flat cakes cut in quarters or parts as they used to be called and baked on a greased pan till both sides are browned.
These breads are still made in some places but only on rare occasions and as a special bit. They are very nice and palatable and I think the time and trouble devoted to making them accounts a lot for their rareness.
Griddle bread was commonly eaten when became a little more plentiful.
A griddle was a flat piece of iron with three feet just like a pan without the rim but having no handle and having three feet. Every farmer had his own quern as there were no mills in the country. He ground a small compliment of meal at a time and sifted the seeds from the ground stuff by means of a riddle. Some of these querns are still to be seen in flour flags to which purpose they were put when mills became more common.Eileen Halpin Fennor 7.7.38
- Collector
- Eileen Halpin
- Gender
- Female
- Address
- Fionnúir Íochtarach, Co. na Mí
