A piece of tin with holes was used to rub over peeled potatoes so that they were sliced finely. Flour, salt, soda and milk was added and it was baked in the oven. Potato cakes were cooked in a vessel called a ‘cosset’ and the potato cake did not have any milk and was cooked on a griddle. Oaten meal bread was made by mixing oatmeal with salt and water and baked on a griddle.
Cappataggle, Co. Galway
Collector: Agnes Power, Newcastle, Aughrim
Informant: Mrs Power, Newcastle, Aughrim
Duchas, ‘The Schools’ Collection’, www.duchas.ie