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Parkin
From The white ribbon cook book, 1894
Serves 7
Presented as published in 1894. 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
838Calories
14 gProtein
191 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein14 g
Carbohydrates191 g
Fiber0.6 g
Sugars99 g
Total Fat17 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol42 mg
Sodium470 mg
Potassium2130 mg
Calcium559 mg
Iron13 mg
Magnesium359 mg
Phosphorus310 mg
Zinc1.7 mg
Copper0.8 mg
Manganese3.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate183 mcg
Choline26 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 72. The excerpt below is the record exactly as published.
Parkin — One and three-fourths lbs. flour, % lb. oatmeal, 4 oz. butter, 2 lbs. molasses, a tea- cupful milk, 6 teaspoonfuls baking-powder, 1 dessertspoonful ground ginger
Cook this with the app: pantry check, scaling, and the assistant.