1915 Yorkshire PARKIN Recipe
First Attempt 1915 Yorkshire Parkin Recipe
Welcome Friends! Welcome to Sunday morning and the old cookbook show. Today we're going to do a recipe out of the Five Roses Flour Cookbook, and this is a little bit different than the other Five Roses Cookbooks that
we've used so far. This one is from 1915, so right at the beginning of World War one, and it is also very much a community cookbook. It says right here at the front carefully chosen from the contributions of over 2,000 successful users of Five Roses Flour throughout Canada. So these are recipes that have been submitted to the cookbook and you really can tell that because, the recipe we're going to do today which is a Parkin, there are four parking recipes on this page. Each one a little bit different each one that would reflect the differences in family taste.
Ingredients:
1 pound coarse oatmeal
½ pound lard
½ pound cooking sugar
2 tsp mixed spice**
1 pound all purpose flour
1 pound molasses
2 tsp ground ginger
1 tsp baking powder
Juice of one lemon
3 eggs
Milk to stiffen (¼ - ½ cup)
Method:
Mix well and bake in a slow oven in dripping tin.
But I’ll give you a little more…
Preheat oven to 325ºF.
Cream lard until fluffy and then cream in sugar.
Cream molasses into lard.
Beat eggs one at a time into lard mixture.
Beat lemon juice into lard mixture.
Mix oatmeal into lard mixture.
Mix together the dry ingredients: mix spice, flour, ginger, and baking powder.
Stir flour into lard mixture, alternating with milk.
Scrape into a lined 9”x12” cake pan, and bake for 1 hour; or until cake tester comes out with a few moist crumbs.
All about Allspice:
**’Mixed Spice’ recipes are all over the map, and every family will have their own interpretation… so here are a few recipes for your amusement:
#1) Ingredients
1 Tbsp quality ground cinnamon
2 tsp ground allspice
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground coriander
3/4 tsp ground mace
#2) Ingredients
2 tsp allspice, whole
2 inch piece of cinnamon stick
2 tsp cloves, whole
2 tsp nutmeg, ground
2 tsp ginger, ground
1 tsp cardamom, ground
1 tsp coriander, ground
#3) Ingredients:
1 Tbsp ground allspice
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground ginger
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Decadent and EASY Bread Pudding Recipe
This amazing bread pudding recipe is perfectly sweet with a wonderfully soft texture inside, a crisp top, and a delicious traditional pudding sauce. Bread pudding is basically a giant upgraded french toast casserole. Super-quick to whip up and of course it's a great use for stale bread, but just because it's easy as can be doesn't mean it's not amazingly delicious! I used brioche instead of plain white bread then whipped up my favorite brandy sauce, which I poured liberally on top.
Full Recipe:
Can you spot the difference in the kitchen from the last video??
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English Teacake Recipe in The Bread Kitchen
These traditional lightly-spiced fruit buns are not a cake at all but still go wonderfully well with a nice cup of tea. Recipe at
English closed captions courtesy of Daniel Bartolo (denbi90).
Yorkshire Ginger Parkin With Poached Rhubarb Recipe
1932 Yorkshire SPICE CAKE Recipe
1932 Yorkshire Spice Cake Recipe
Welcome Friends! Welcome to Sunday morning in our old cook book series. We're going to do yet another recipe out of this Five Roses Flour Cookbook, and this time around we're going to do something called a Yorkshire Spice Cake. It's in the Christmas cake section, and I have never come across this cake before, so I'm interested to find out how it works out. One of the interesting things about this Yorkshire spice cake is that it only has one spice in it, and that is nutmeg, so it'll be interesting to see what the flavour is with only one spice.
Ingredients:
3½ cups flour
4 tsp baking powder
½ tsp salt
¼ - 3/4 nutmeg grated
3 cups currants
1 cup raisins
¾ cup mixed chopped peel
¾ cup shortening (pure Lard)
1½ cup brown sugar
3 eggs
1 cup sweet milk
Method:
Preheat oven to 325ºF
Cream the lard until light and fluffy, then cream in the brown sugar.
In a bowl mix the currants, raisins and a couple tablespoons of the flour.
In another bowl mix together the dry ingredients; flour, salt, baking powder, nutmeg.
Mix the eggs into the creamed sugar and lard, one at a time.
Slowly alternate adding the flour mixture and the milk to the creamed lard, sugar and eggs.
Mix in the currants and raisins.
Scrape half the batter into a 9x9” pan lined with parchment.
Spread half the candied peel on top.
Spread the remainder of the batter in the pan and top with the remaining peel.
Bake for just over 1 hour or until a tester comes out clean - there is a real risk of over baking and ending up with a dry cake.
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Yorkshire Parkin HD 720p
Yorkshire Parkin
Can be eaten as soon as it’s made
Ingredients: Serves 16
2 cups (225g)(8oz) all purpose flour
1-teaspoon (5ml) baking powder
6 cups (450g)(16oz) fine oatmeal
1 ¼ cup, (170g)(6oz) brown sugar
4 teaspoons (20ml) ground ginger
2 cups ((225g)(8oz) margarine
3 ¼ cups (350g)(12oz) Tate & Lyle golden syrup
¾ cup (115g)(4oz) molasses
1 egg
Approx. ¾ cup (150ml) (5 fl oz.) milk
Instructions:
Preheat oven to 350F, 180C
Grease and line an 8inch(23cm) cake tin
Mix dry ingredients in a bowl
Gently melt butter, syrup and molasses in a pan or microwave.
Stir well, add the egg and milk, stir well.
Pour into prepared tin
Bake for 45 minutes, Cool, turn out.