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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