Ceredigion Museum Ceredigion Museum Ceredigion Museum () is a museum in Aberystwyth, Ceredigion, Wales. Ceredigion Museum is located at the Coliseum, Terrace Road, Aberystwyth. It is housed in a restored Edwardian theatre and is managed by Ceredigion County Council. The museum was established in 1972 by the Cardiganshire Antiquarian Society who gave it to the newly formed Ceredigion District Council in 1974. In 1996, it was transferred to Ceredigion County Council. The museum aims to reflect the rich history and archaeology of the county. There are notable collections of Welsh furniture, costume and many objects associated with the county's farming and agricultural
Cuisine of Ceredigion baked and garnished with fresh parsley. [Welsh Calendar Cookbook, P 12] Shellfish gathered from the shore once formed an important source of food for Ceredigion families. One traditional dish included scrambled eggs to which limpets (llygaid meheryn) and common periwinkles (gwichiaid) were added, these were then fried in bacon fat. Limpets would also be boiled with nettle tips, to help tenderise them, before being fried in oatmeal. S Minwel Tibbot, in her book 'Welsh Fare', has a recipe for Limpet Pie (tarten lygaid), which is a traditional dish from Aberporth. The limpets are boiled for half an hour and then