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Yorkshire Parkin

(or Leeds Parkin)

A type of 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)


Half a pound of flour, half a pound of fine oatmeal, two ounces of lard, two ounces of butter, half a pound of treacle, two ounces of sugar, one teaspoonful of ground ginger, one teaspoonful mixed spice, one teaspoonful baking powder, pinch of salt, a little milk. Rub the lard and butter into the flour, add all dry ingredients, warm the treacle, and add with a little milk, mix well, pour into a flat tin, well greased. Bake in a very moderate oven about forty minutes.


One pound of flour, half a pound of oatmeal, half a pound of sugar, half a pound of butter, half an ounce of ground ginger, one pound of treacle

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