AT Lucas

Milk

Butter

Bog butter

unsalted

votive offering /storage

buttermilk

ripened cream butter

hierarchy of butter

salted sweet cream butter

firkin / export

Cork Butter Exchange

North (whole milk) vs South (Cream only)

Bonnyclabber method

Cheese

Meat

bånbidh (whitemeat)

whey

curds

whey water - fasting

Cereal Food Products :

Beef

Upper Class

from Early Christian period to 1800s

Pork

most important

Mutton

casual item

seasonal slaughter and consumption pattern

food-rents paid in meat

communal feasting = large scale meat consumption

Corned Beef

pudding and sasages made from sheep meat

Horsemeat

not consumed

taboo

Corn

Oats

Barley

Wheat

Rye

weather favoured oats and barley over wheat

Bread and Porridge

Oaten Bread most common in early times

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