Parkin
From The new Cakeoma recipe book, 1950
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1731Calories
3 gProtein
23 gCarbs
184 gFat
Full nutrition (34 nutrients)
Calories1731 kcal
Protein3.1 g
Carbohydrates23 g
Fiber2.2 g
Sugars10 g
Total Fat184 g
Saturated Fat33 g
Monounsaturated Fat83 g
Polyunsaturated Fat61 g
Omega-30 g
Cholesterol1.8 mg
Sodium3674 mg
Potassium188 mg
Calcium44 mg
Iron2.1 mg
Magnesium36 mg
Phosphorus85 mg
Zinc0.9 mg
Copper0.1 mg
Manganese2.2 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A1863 mcg
Vitamin E35 mg
Vitamin K208 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate8.2 mcg
Choline37 mg
Caffeine0 mg
Water104 g
As published
This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 1. The excerpt below is the record exactly as published.
PARKIN oz. Margarine tablespoons treacle or syrup oz. Cakeoma z. oatmeal or rolled oats —2 teaspoons ground ginger teaspoon salt teaspoon nutmeg teaspoon bicarbonate of soda 1-2 tablespoons milk tl Ble RIE WIR Re Un CO B PO 5) 2) Melt the margarine in the treacle and pour into the centre of the mixed dry ingredients. Add the Scones milk, beat well, put into a well- greased Yorkshire pudding tin, and bake in a slow oven (325° F.) for about 3-1 hour. Cut into fingers. GINGER BISCUITS 8 oz. Cakeoma 1-2 teaspoons ground ginger and mixed spice 2 oz. margarine
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