Grinding Flour for Bread

Caherlustraun, Co. Galway

Oatmeal bread was made by grinding the oats on a flagstone with a hole in the middle and another stone fitted on top. The bread once prepared would be baked between two sods of turf. Boxty and boiled potatoes were very popular. Before sending the cake of bread out to the men in the field a small piece was taken off it and kept in the house for eating there. Stampie was made too using sugar, water and oats and baked in cabbage leaves.

Caherlustraun, Co. Galway

Collector: Thomas Roche, Ummoon, Co. Galway

Informant: Mary Roche, Ummoon, Co. Galway

Duchas, ‘The Schools’ Collection’,

This page was added on 25/04/2017.

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