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Yorkshire Parkin
Cakes
Yorkshire

(or Leeds Parkin)


2020


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)

830. YORKSHIRE PARKIN

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.

831. ANOTHER WAY

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




Original Receipt from 'Saleable Shop Goods for Counter-Tray and Window:' by Frederick T Vine (Vine 1907)

No. 246.- Yorkshire Parkins (1).
7 lbs. flour. 3 ½ lbs. coarse oatmeal.
2 lbs. butter. 2 ½ lbs. raw sugar.
6 lbs. treacle. 4 ozs. mixed spice.
4 ozs. ground ginger. 3 ozs. carbonate of soda.
Mode, - Sieve the soda with the flour, mix in the oatmeal, and rub in the fat. Make a bay; turn in the sugar, add the spice, ginger, and treacle, and make into dough. Let it lie for a short time; then give it a good knead over, then take a portion and roll out in a sheet with a rolling-pin, and cut out with a 3-in. plain round cutter. Splash a clean greased tin slightly with water and plate them on it, not too close together; wash over with milk and place a split almond in the centre, and bake in a moderate oven. When done and cold, pile on to a wire or tray, and sell at 1d. each.

No. 247,- Yorkshire Parkins (2).
14 lbs. fine oatmeal. 4 lbs. treacle.
1 lb. sugar. 1 lb. butter.
1 oz. ground ginger. 2 ozs. baking-powder (No. 2).
Mode, - Same as directed in the previous recipe.

No. 248.- Yorkshire Parkins (3).
2 lbs. medium oatmeal. ½ lb. flour.
1 lb. butter. 1 lb. treacle.
½ lb. sugar. 2 ozs. mixed peel.
1 oz. ground ginger. ½ oz. baking-powder (No. 2).
1 oz. allspice.
Mode - Sieve the baking-powder with the flour and mix it with the oatmeal on the board; make a bay; warm the butter and treacle. Turn the sugar, butter, and treacle into the bay; add the spice and ginger, and make into dough, then roll out and proceed as directed in No 246, and sell at same price.

No. 249.-Yorkshire Parkins (4).
1 ¾ lbs. flour. 1½ lbs. treacle.   
½ lb. butter. 14 ozs. oatmeal.
10 oz sugar. 1 oz. spice and ground ginger.
¾ v oz. baking-powder (No, 2).
Mode, - Proceed exactly as directed in No. 246, and work off in the same way.

No. 250.-Thick Parkin.
7 lbs. medium oatmeal. 3 ½ lbs. flour.
7 lbs. treacle. ½ lb. raw sugar.
½ lb. butter. 2 ozs. baking-powder (No. 2).
3 ozs. ground ginger.
Mode, - Same as directed for the Yorkshire Parkins, No. 246, but instead of cutting out with a cutter, lay it over a baking plate about 1-in. thick, put an upset along the foot of the tin, and very carefully bake in a moderate oven. Cut out and sell at 8d. per pound. Really, after all, thick parkin is nothing more than gingerbread made partially with oatmeal; and I would suggest that the addition of peel, cherries, fruit, almonds, &c., would make a very pleasing variety.





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