Parkin Biscuits

Ingredients

• 4 oz. flour
• 24 oz. margarine
• 4 oz. medium oatmeal
• 3 oz. treacle
• 1 egg
• 1 teaspoonful ground ginger
• 2 oz. sugar
• 4 teaspoonful baking soda
• Little warm milk
• 1 teaspoonful cinnamon or a little mixed spice

Method

1. 1

   Warm the margarine and treacle.

2. 2

   Mix all dry ingredients in a basin.

3. 3

   Add margarine, treacle, beaten egg and enough warm milk or milk and water to mix to a stiff dough.

4. 4

   Divide into 16 pieces.

5. 5

   Roll each into a ball and flatten, and arrange on a greased tin allowing room for the biscuits to spread.

6. 6

   Bake in a moderate oven for 20 to 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 7. The excerpt below is the record exactly as published.

PARKIN BISCUITS " 4 oz. flour 24 oz. margarine + teaspoonful cinnamon or a 4 oz. medium oatmeal 3 oz. treacle . little mixed spice l egg 1 teaspoonful ground ginger 4 teaspoonful baking soda 2 oz. sugar Little warm milk 1. Warm the margarine and treacle. 2. Mix all dry ingredients in a basin. 3. Add margarine, treacle, beaten egg and enough warm milk or milk and water to mix to a stiff dough. 4. Divide into 16 pieces. Roll each into a ball and flatten, and arrange on a greased tin allowing room for the biscuits to spread. 5. Bake in a moderate oven for 20 to 30 minutes. (The photograph shows only some of the biscuits made from this recipe.) SEE PAGE FORTY-SIX 29 ENU FOR SATURDAY ‘ | nD WEEK RECIPES FOR SATURDAY ” SEA PIE 4 lb. beef cut into dice 2 onions ,, BH i sre 4 Carrots seen 4 Iiuinip or ees oe | tablespoonful flour 1 pt. water 1 teaspoonful vinegar Seasoning 8 oz. flour Pastry 1 teaspoonful baking powder 3 oz. suet y 1. Put the ingredients for the stew into a saucepan (not small) or into a stew jar. 2. Cook gently for 2 hours. Add a little gravy salt to colour. Stir well. 3. Make the suet pastry. Form it into a round shape to fit into the pan or jar. Cut it into sections. 4. Cook the stew for } hour longer and serve it in the jar. If cooked in a pan, remove the sections of crust, put stew into a dish and arrange the pieces of crust carefully on the top. POTATOES—2 /b. STEWED DRIED FIGS 1 1b. figs 3 oz. sugar 1. Wash and soak the fruit overnight. 2. Stew gently for } hour. Add sugar and continue cooking for } hour. a CUSTARD—See page 11. Use I pt. milk. BAKED POTATOES AND CHEESE 2 lb. potatoes 4 oz. cheese Pepper and salt 1. Remove centre from baked potatoes, and mix with grated cheese and pepper and salt. 2. Put mixture in the potatoes, make hot and serve. If there is not time to do this, serve the potatoes and cheese separately. SEE PAGE FORTY-SIX 31 FOR SHOPPING LIST oe | WEEK RECIPES FOR SUNDAY e ROAST STUFFED BREAST OF MUTTON 14 /b. breast of mutton boned 4 oz. breadcrumbs Stuffing < 1 oz. suet 1 teaspoonful chopped parsley Lemon rind if possible — Salt . Mix ingredients for stuffing to a moist crumbling consistency with milk. 2. Spread the stuffing on the meat ; roll or fold over and secure’with string to make a neat joint. 3. Roast for one hour. 4. Pour fat from the dripping tin, leaving a little to mix with 1 oz. flour. Add seasoning and water from the vegetables. Boil this gravy. Colour with a little gravy salt. POTATOES—3 /b. 1 /b. baked with the meat ; 2 lb. boiled or steamed BOILED ONIONS—2 /b. onions ; 1 oz. flour 1. Boil the onions in just enough water to cover, and remove from the water when cooked. See that the remaining water is about $ pt. (rather under). 2. Cream the flour with a tablespoonful of milk, add onion water, return to the pan and boil. 3. Add pepper and salt and pour the sauce over the onions. Loa) STEWED APPLES AND CORNFLOUR 14 /b. apples stewed with 3 oz. sugar 1 oz. cornflour + pt. milk 1 oz. sugar 1. Peel and core the apples and cut into slices. 2. Make a syrup with the sugar and water, add sliced apple and simmer in pan gently until cooked. Put into a pie dish. 3. Rinse the pan. Put in the cornflour and sugar and stir the milk in gradually, mixing it with the cornflour very carefully at first. 4. Boil and pour over the apples. 5. Grate nutmeg on top. GINGERBREAD 12 oz. flour 6 oz. margarine 6 oz. soft brown sugar 4 oz. dark treacle 2 teaspoonfuls ground ginger 1 small teaspoonful baking soda 1 egg

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