Yorkshire Parkin

Name: Yorkshire Parkin
Ingredients: 1 -lb. coarse oatmeal; £-lb. lard or dripping; J-lb. brown sugar; 2 teaspoonsful mixed spices; Juice of 1 lemon; i-lb. flour; i-lb treacle; 2 teaspoonsful ginger; 3 eggs; a little milk

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

6366Calories

82 gProtein

973 gCarbs

255 gFat

Full nutrition (34 nutrients)

Calories6366 kcal

Protein82 g

Carbohydrates973 g

Fiber11 g

Sugars557 g

Total Fat255 g

Saturated Fat73 g

Monounsaturated Fat105 g

Polyunsaturated Fat58 g

Omega-30.1 g

Cholesterol789 mg

Sodium571 mg

Potassium1914 mg

Calcium511 mg

Iron52 mg

Magnesium343 mg

Phosphorus1204 mg

Zinc11 mg

Copper1.4 mg

Manganese6.9 mg

Vitamin D14 mcg

Vitamin C54 mg

Vitamin A241 mcg

Vitamin E8.8 mg

Vitamin K2.9 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)5.3 mg

Riboflavin (B2)3.1 mg

Niacin (B3)33 mg

Folate838 mcg

Choline764 mg

Caffeine0 mg

Water753 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 14. The excerpt below is the record exactly as published.

Yorkshire Parkin 1 -lb. coarse oatmeal. £-lb. lard or dripping. J-lb. brown sugar. 2 teaspoonsful mixed spices Juice of 1 lemon. Bake in dripping-tin in i-lb. flour, i-lb treacle. 2 teaspoonsful ginger 1 teaspoonful baking powder. 3 eggs and a little milk

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