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Home » The Domestic Sphere » Cookery and food » Bread making

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  • Photographed by Geoff Charles.
Cottage loaves baked in an ancient oven at Llanrhaeadr-ym-Mochnant, 5 January 1955
  • Photographed by Geoff Charles.
Cottage loaves baked in an ancient oven at Llanrhaeadr-ym-Mochnant, 5 January 1955
  • Photographed by John Thomas.
Eliza, the baker's carrier, Tal-y-bont, c. 1885
  • A leaden bread-stamp, reading 'Century of Quintinius Aquila'. Each century, of 80 men, baked its own bread, and sometimes marked it. The unleavened loaf was baked recently.The soldiers' diet was ample and varied. The staple foods were wheat, pork, cheese, salt and sour wine, supplemented by a wide range of vegetables, fruit and animal products. Caerleon, 'City of the Legion', was known to the Romans as Isca. Established in AD 74 or 75, Isca was one of the three permanent legionary bases in Roman Britain: the other two were at Chester (Deva) and York (Eberacum). The fortress, sited at the lowest bridging-point across the River Usk, held a key position in the military road system in South Wales. Its garrison, as inscriptions tell us, was legio II Augusta, a body of heavy infantry comprising well over 5,000 men. The legion finally departed from Caerleon at the end of the third century.
Roman bread stamp from Caerleon
  • Transcription: Note [underlined] The New Booke The favourite and ordinary Bread of the Peasantry is that made from Barley Meal, unleavened and baked in thin cakes on cast iron plates over the ordinary fires. Bread baked in pans covered with a lid of iron or stone with fire under and above. Rye Bead The appearance of the Cottages is for the most part very wretched, to which the frequent want of good building materials greatly contributes, their walls are of mud about five or six feet high with a low thatched roof surmounted by a Wattle [underlined] and dab Chimney. Oaten Bread is sometimes used in the uplands and rye bread is not uncommon in some parts of the County. From the History of Cardiganshire Costume no shoes and stockings Page notes [clu...] C.C.I Barley Bread Slope[?] down floor Slippy below the Threshold Pigs Potatotes etc.
An essay on childbirth amongst the poor of north Cardiganshire, c. 1837, folio 7r [image 5 of 23]
  • Transcription: The Cottagers live chiefly on Bread made from Barley to which has been added a small quantity of leaven, it is made into cakes and baked on cast iron plates over their ordinary fires. It is sometimes formed into loaves which are baked in pans with iron covers placed in the fire. Oaten cakes are very common but Rye is now little used excepting as an addition to better flour. The furniture is very simple and consists of but a few articles. A table with one or more three legged stools, a common round knife wooden porringers, an iron pot with its wooden ladle and as many jugs as the poor people can possibly afford to buy while their beds are composed of straw covered with a common rug. For clothing the Men wear coarse woollen cloth of a blue colour and flannel shirts. The Women's dress is made of a wool and flax or linsey Woolsey which is woven into pretty chequers of blue and [?].
An essay on childbirth amongst the poor of north Cardiganshire, c. 1837, folio 9r [image 6 of 23]