Oaten cake was made by mixing the oat flour with water and dividing in half and either baking on a brand iron or standing against a sod of turf. Corn was grown locally and ground in every house. First it was shelled and then it was ground. Potatoes were used to make cakes or ‘farls’ and cooked on a griddle. Boxty was also made from potatoes. If a cross was not placed on the top of the cake it would burst. During Lent, oaten meal was made into small balls. A pot of water was put to boil over the fire and a small amount of meal put into it. Once boiled the balls were put into it until they were cooked. They were eaten with a mug of the meal and water.
Fohanagh, Co. Galway
Collector: Stephen Cahill, Lisnascreena, Co. Galway
Informant: Mrs Cahill (his mother)
Duchas, ‘The Schools’ Collection’, www.duchas.ie
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