The Wholesome Parkin

Ingredients

• 1 cupful flour
• 1 egg
• ¥% cupful melted Crisco
• 2 cupfuls fine oatmeal
• 1 teaspoonful powdered ginger
• 1% teaspoonful powdered allspice
• ¥% teaspoonful powdered cinnamon
• ¥% teaspoonful salt
• ¥% teaspoonful baking soda
• 34 cupful molasses
• 3 tablespoonfuls sugar

Method

1. 1

   Melt Crisco and mix with molasses, then add sugar, egg well beaten, salt, soda, spices, flour, and oatmeal.

2. 2

   Mix and pour into small square Criscoed tin and bake in moderate oven thirty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 71. The excerpt below is the record exactly as published.

The Wholesome Parkin 1 cupful flour 1 egg ¥% cupful melted Crisco 1 teaspoonful powdered ginger 2 cupfuls fine oatmeal 1% teaspoonful powdered allspice 34 cupful molasses ¥% teaspoonful powdered 3 tablespoonfuls sugar cinnamon Y% teaspoonful salt ¥% teaspoonful baking soda Melt Crisco and mix with molasses, then add sugar, egg well beaten, salt, soda, spices, flour, and oatmeal. Mix and pour into small square Criscoed tin and bake in moderate oven thirty-five minutes. This little cake is excellent when a week old. _ Sufficient for one small cake. Whole Wheat Gingerbread 4 tablespoonfuls sugar ¥% cupful seeded raisins Y% cupful Crisco ¥% teaspoonful salt 2 eggs 1% cupfuls molasses 1 teaspoonful baking soda ¥% cupful chopped nut meats Y% cupful milk 1 teaspoonful powdered ginger 2 cupfuls flour ¥% teaspoonful powdered mace 2 cupfuls whole wheat flour 1 teaspoonful powdered cinnamon 3 tablespoonfuls chopped candied lemon peel Mix flours, then add peel, raisins, nuts, spices, and salt. Melt Crisco, molasses, and sugar, then cool, and add them with eggs well beaten, with soda mixed with milk. Mix well and turn into Criscoed and floured cake tin. Bake in moderate oven one hour. Sufficient for one large cake of gingerbread. f32 WIE GIETAIRITAIN IDU SIUSS x VEN those who are by no means decided vegetarians may be glad to pass over a dinner occasionally with- out meat. It is perhaps not too much to say that every housekeeper ought to be able to provide a meal without the aid of meat. We do not mean by this simply the cooking of vegetables or the preparations of puddings, but the presenta- tion of dishes intended to take the place of flesh, such as soups and broths made without meat, vegetable stews, lentil fritters and other healthful and nutritious dishes. A vegetarian menu is not so simple as it sounds. It requires knowledge and discrimination on the housekeeper’s part to serve a solid meal without flesh or fowl. Now that meat is so dear it is the favorable moment to try a vegetable diet for a time. One mistake to be avoided in this catering is the putting down of too many dishes of a pulpy character—food which is soft is excellent with other things, but alone it is neither satisfying nor very nourishing, at least to a person of strong digestion. All of them should not be white, for instance, and the same rule holds good in other things besides color. A nice dish for this kind of diet is a vegetable curry, in which all the vegetables are treated like meat and turned out crisp; all the vegetables, too, must be fresh and young for this method of serving, so that any- thing like stringiness is absolutely impossible. Crisco is entirely vegetable. Bean Cutlets 2 tablespoonfuls Crisco 2 eggs 1 tablespoonful flour \% lb. dried beans Y% cupful bean liquor A few cooked mixed vegetables Salt and pepper to taste Breadcrumbs Soak beans in water twenty-four hours, then boil for several hours till quite tender, drain them, preserving liquor, chop them Vegetarian very fine; blend Crisco with flour in saucepan over fire, add bean liquor, beans, salt and pepper, and yolks of eggs; turn out on to a dish and set aside till cold. Then cut out with cutlet-cutter or shape with knife; dip in beaten whites of the eggs, then in fine breadcrumbs, repeat a second time, and fry in hot Crisco. Serve on hot platter decorated with a few hot cooked mixed vegetables. Sufficient for eight cutlets. Devilled Bananas 2 tablespoonfuls Crisco 8 bananas ¥% teaspoonful salt 1 teaspoonful chopped pickles Few grains red pepper, or 1 dessertspoonful chopped chillies Slice bananas, mix with salt, chopped pickles and red pepper or chop- ped chillies and put them into hot Crisco. Cook for four minutes and serve. Sufficient for eight bananas. Cauliflower Snow 2 tablespoonfuls melted Crisco 4 poached eggs 2 cauliflowers Salt and paprika to taste Toasted bread Boil cauliflowers in salted water till tender, then drain and set near fire till quite dry. Remove all green parts and press flower through a potato ricer upon a hot dish, on which they are to be served. In no way crush the mass as it falls from the ricer. Sprinkle over with melted Crisco. Surround dish with poached eggs, each laid upon square of toasted but- ered bread. Dust each egg with salt and a little paprika. Serve very hot. Craigie Toast 3 tablespoonfuls Crisco Salt and pepper to taste 4 eggs Y% cupful milk 4 tomatoes Toast 1 teaspoonful chopped gherkin or capers Skin, seed and chop tomatoes, add eggs well beaten, gherkin, milk, salt and pepper. Melt Crisco, add other ingredients and stir over fire till thoroughly hot. Serve at once on toast. The mixture may also be baked in oven twenty minutes and then garnished with small pieces of toast. Sufficient for four pieces of toast. 6 Excellent Lemon Mincemeat ¥Y% cupful Crisco 1 teaspoonful powdered cinnamon 2

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