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Derbyshire Parkins


A type of small oatmeal and treacle cake, for more information and other forms, see Parkin.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

827. PARKINS (Derbyshire)

One pound of, fine porridge oatmeal, half a pound of butter or beef dripping, six ounces of brown sugar, almonds (a few), half an ounce of ground ginger, nine ounces treacle, pinch of salt. Mix all dry ingredients well together, rub butter into meal, add treacle last and make stiff enough to roll out, half an inch thick, on a floured pasteboard. Cut out in rounds, place half almond in centre of each. Place immediately in slow oven, to cook half to three-quarters of an hour.

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