Potato Parkin Fingers

Ingredients

• 6 ozs. oatmeal or rolled oats
• 6 ozs. dry mashed potato
• 1 teaspoonful spice
• 1 teaspoonful cinnamon
• 2 ozs. fat
• 3 ozs. black treacle or syrup
• 1 teaspoonful ground ginger
• 1 teaspoonful sugar
• 1 level teaspoonful Miller’s British Baking Powder
• Pinch of salt

Method

1. 1

   Mix all the dry ingredients, rub in the fat.

2. 2

   Add the warmed treacle to make a stiff dough.

3. 3

   Spread about 1 inch thick in a greased tin, smooth with a knife.

4. 4

   Bake in a moderate oven about 20 to 30 minutes.

5. 5

   Leave in the tin to cool then cut into slices.

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 9. The excerpt below is the record exactly as published.

POTATO PARKIN FINGERS 6 ozs. oatmeal or rolled oats + teaspoonful spice 6 ozs. dry mashed potato $ teaspoonful cinnamon 2 ozs. fat 1 teaspoonful ground ginger 3 ozs. black treacle or syrup 1 teaspoonful sugar 1 level teaspoonful Miller’s British Baking Powder Pinch of salt Mix all the dry ingredients, rub in the fat. Add the warmed treacle to make a stiff dough. Spread about + inch thick in a greased tin, smooth with a knife. Bake in a moderate oven about 20 to 30 minutes. Leave in the tin to cool then cut into slices. Electric Temperature 325° F. Regulo No. 34 26 MO MENS BR AIChNG SEO rR. EEA) 4 CREAM CRACKERS 8 ozs. flour Cold water to mix 2 ozs. cooking fat Salt 2 teaspoonsful Miller’s British Baking Powder Rub the fat into the flour, add baking powder and salt. Mix to a stiff dough with cold water. Roll out thinly. Cut into squares and prick all over. Bake in a brisk oven. Electric Temperature 425° F. Regulo No. 6 SUGARLESS SPONGE PUDDING 1 cup, ul grated raw potato 1 tablespoonful syrup 1 level tablespoonful dried egg Pinch of salt 1 tablespoonful melted margarine Flavouring 1 heaped teaspoonful Miller’s British Baking Powder Mix the potato, sieved dried egg, syrup and salt together. Stir in the baking powder and then the melted margarine. Add the desired flavouring. Pour into a greased basin and steam for 14 hours at least. FLAVOURINGS : Spiced Pudding—add 2 ozs. fruit and | teaspoonful spice. Chocolate Pudding—add | tablespoonful cocoa. Vanilla—add | tablespoonful flour and vanilla essence. Caution—When mixed according to above instructions the mixture will appear to be unusually moist. Do not add any other ingredient. The mixture will steam into a delightful sponge pudding. DATE DOUGHBOYS WITH CARAMEL SAUCE 4 ozs. flour + teaspoonful salt 14 ozs. suet or fat Milk to mix 3 ozs. chopped dates 1 level teaspoonful Miller’s British Baking Powder Mix all dry ingredients. Add the chopped dates and enough milk to make a stiff paste. (If fat is used, rub it into the flour.) Cut into pieces, coat with flour and drop into a pan of salted water. Cook gently from 20 to 30 minutes. Caramel Sauce 1 tablespoonful syrup 4 pint milk 4 02. margarine Boil together for 10 minutes and pour over Doughboys. Pay MEDI EsR> S23 GO Ree el Orie Anais SPICED TEA BUNS 1 1b. flour 1 oz. dried milk 3 ozs. sugar 1 teaspoonful spice

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