Parkin

Ingredients

• 12 ounces of butter
• three-quarters of a pound of best treacle
• four ounces of moist sugar
• a pound of oatmeal
• half a pound of flour
• three-quarters of an ounce of powdered ginger
• a quarter of an ounce of caraway-seeds
• A cupful of milk

Method

1. 1

   Melt the butter and treacle together, then stir in the sugar.

2. 2

   Mix the oatmeal, flour, ginger, and caraway seeds.

3. 3

   Combine the wet and dry ingredients to form a paste.

4. 4

   Roll out to 1/4 inch thick and bake in buttered tartlet tins in a moderate oven until done.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2020. The excerpt below is the record exactly as published.

ounces of butter with three-quarters of a pound of best treacle into a jar, and place this near the fire until the butter is dissolved, then stir in four ounces of moist sugar. Mix a pound of oat- meal with half a pound of flour, three-quarters of an oimce of powdered ginger, and a quarter of an ounce of caraway-seeds. Stir the treacle, &c., into the oatmeal, and make the mixtm-e into a firm paste with a little flour. Roll it out to the thickness of a quarter of an inch, and bake in buttered tartlet-tins in a moderate oven. If liked, the caraway-seeds may be omitted, and a little sHced candied-peel added when the parkin is rolled on the table. Keep the parkin in tins carefully excluded from the air. Or rub one pound of butter into four pounds of oatmeal, add half a pound of sugar, two ounces of ground ginger, and as much warm treacle as will make a tolerably stiff batter. A cupful of milk

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