|
FROM 1830 - 1860 > FOOD & COOKING |
|
|
|
|
|
Making Pancakes More prosperous farmers had a more vivid diet, as eggs, butter and milk were available. On special occasions they ate appropriate food. ... |
|
|
Wooden Noggin These wooden noggins with the distinctive side handle were still widely used in rural kitchens to keep water or milk. |
|
|
Water Cart In towns milk and even water had to be bought from carts. The painting shows a water cart making its way through the Belfast streets. |
|
|
Skillet The most important piece of kitchen furniture in every small farmer’s house was the three-legged skillet – an iron pot in which the ... |
|
|
Funeral at Skibbereen The lack of food during the Famine meant that the death rate soared. Funerals were an everyday sight. This one took place in Skibbereen, ... |
|
|
Diet in Belfast Workhouse Below is the Belfast Workhouse diet.
Breakfast – 6 ozs oatmeal and 2/3 pint of buttermilk.
Dinner – 2lbs potatoes and 2/3 pint of ... |
|
|
Edible seaweed For those living near the coast, fish was a vital source of food during the Famine. Yet for much of the year fishing was impossible and ... |
|
|
Sale of Indian Corn When the blight struck, the government brought in maize (Indian corn) from America. However, it was not given out to the starving but ... |
|
|
Fresh Fish Fish was an essential food around the coast. Mackerel were readily available and to dry the fish many rural dwellers spread the mackerel ... |
|
|
Soup Kitchen Soup kitchens were set up to provide Famine relief. This illustration shows Quakers, the charitable organisation, running a soup kitchen ... |
|
|
|
|