Gingerbread Parkin (to be made for the 5th of November)

Ingredients

• half a pound of butter
• half a pound of fresh lard
• four pounds of oatmeal, or flour and oatmeal mixed
• half a pound of brown sugar
• an ounce of ground ginger
• three pounds and a half of treacle
• a cupful of new milk

Method

1. 1

   Rub butter and lard into oatmeal or flour, add brown sugar and ginger.

2. 2

   Mix treacle with milk, stir into the flour, and bake in buttered patty-pans or dripping-tins until browned.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 603. The excerpt below is the record exactly as published.

an ounce of ground ginger, and a quarter of an ounce of cayenne pepper. Put half a pound of butter into a jar near the fii'e, with half a pound of treacle. When the butter is melted, stir into it the strained juice of the lemon, mixed with a glass of brandy. Mix all with the flour, &c., and bake in round cakes, or fin- gers, on buttered tins, in a moderate oven. Time, three-quarters of an hour to bake. Probable cost. Is. 4d. for this quantity. GingerbreacJ. Loaf (good).— Put six ounces of butter into a jar near the fire, with one pound of the best treacle. Let the butter melt, then add two ounces of candied lemon, cut into narrow strips, half an ounce of powdered ginger, half an ounce of caraway-seeds, five eggs, well beaten, and as much flour as will make a stiff batter. Beat it well for some minutes, till it is quite smooth and light, put it into a well- buttered tin, about two inches deep, and bake in a slow oven three-quarteis of an hour. When baked, let the loaf remain a little while in the tin before tui-ning out. Probable cost, Is. 8d. Gingerbread Loaf (another way) .—Rub half a pound of fresh butter into two pounds of^floup; add a pinch of salt, a table-spoonful of baking-powder, and one ounce of ground ginger. Stir in two pounds of warmed treacle. Bake immediately, in a buttered tin, in a slow oven, for one hour and a half. Probable cost. Is. 6d. Sufiicient for a nine-inch tin. Gingerbread Loaf, Plain.— Put two pounds of treacle into a jar near the fire, with two ounces of butter, a quarter of a ounce of car- bonate of soda, previously dissolved in a very little milk, and strained, and four ounces of moist sugar. Mix an ounce of powdered ginger, and one small nutmeg, grated, with about three pounds of flour. WTien the butter is melted, stir the treacle &c., into the flour, and bake in a well-buttered, shallow tin, in a slow oven, for one hour and a half. Probable cost. Is. 2d. Sufiicient for a nine-inch tin. Gingerbread, Mrs. Fletcher's. (An Ediuburgh recipe.) — Mi.x half a pound of moist sugar, and two ounces of powdered ginger, with one pound of fine flour. Put haK a pound of fresh butter, and half a pound of treacle, into a jar near tiie fire. When the butter is melted, mix it with the fiour ^\'hile wai-m, and spread the mixture thinly on buttered tins. Mark it in squares before baking, and as soon as the ginger- biead is baked enough, separate it at the marks before it has time to harden. Time, ten or fifteen minutes to bake. Probable cost, Is. 2d. Gingerbread, Mrs. Smith's.— Melt together three-quarters of a poimd of treacle, a quarter of a pound of honey, and half a pound of frosh butter. Mix one pound of flour with two ounces of candied lemon, chopped small, one ounce of powdered ginger, and half a tea- spoonful of powdered cinnamon. Beat all v.-ell together, and bake in well-buttered, shallow tins, in a moderate oven. Time, about one hour to bake. Probable cost, Is. 3d. Gingerbread Nuts. — It is well to make the paste for these nuts an hour or two before baking them, and put it in a cool place. Rub three ounses of butter into one pound of flour; add the finely-chopped rind and juice of half a lemon, and a dessert- spooriful of ground ginger. Put a table-spoon- ful of honey into a quarter of a pound of treacle. Let them melt over the fire for a fcAV minutes, stirring them well together, then mix them into the other ingredients. RoU the- paste on a floured board to the thickness of a quarter of an inch. Stamp it into small round cakes, and bake on tins in a good oven, till crisp. Probable cost, 6d. Gingerbread, Orange. — Chop half a pound of candied orange peel very finely, and mix it with one ounce of ground ginger, one nutmeg, grated, three-quarters of a pound of moist sugar, and two pounds and a quarter c ' flour. Melt three-quarters of a pound of butter in a pound and three-quarters of treacle ; stir this well into the rest, and let aU stand in a cool place for two or three hours. Roll the paste out on a floured board to the thickness of a quarter of an inch, cut it into fingers, and bake on a buttered tin, leaving a little fHstance between each finger. Beat the yolk of an egg with a little milk, and biush the gingerbread over with it both before and after putting it into the oven. Time to bake, fifteen minutes. Pro- bable cost, 2s. 6d. for this quantity. Gingerbread Parkin (to be made for the 5th of November). — Rub half a pound of butter and half a pound of fresh lard into four pounds of oatmeal, or flour and oatmeal mixed. Add half a pound of brown sugar and an ounce- of gTound ginger. Mix three pounds and a half of treacle with a cupful of new milk

Cook this with the app: pantry check, scaling, and the assistant.