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 (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 1/2 lbs. coarse oatmeal. 2 lbs. butter. 2 1/2 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. 1/2 lb. flour. 1 lb. butter. 1 lb. treacle. 1/2 lb. sugar. 2 ozs. mixed peel. 1 oz. ground ginger. 1/2 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. 11/2 lbs. treacle. 1/2 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 1/2 lbs. flour. 7 lbs. treacle. 1/2 lb. raw sugar. 1/2 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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