With Bonfire night just around the corner you may be interested in this old recipe by Doris Coates in her book Tuppeny rice and treacle Cottage Housekeeping, 1900-20. Traditionally a Yorkshire cake eaten on November 5.
The newspaper the Graphic published an article in 1888 praising the attributes of Scarborough
"with its bright yellow doorsteps, and the enormous quantities of cakes for sale. Notably the Yorkshire 'Parkin'."
Doris recommends that the cake is kept in a tin for at least a week before eating to become truly moist and treacly.
Equipment you would have had at the start of the twentieth century to make this include:
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1lb flour
ilb oatmeal
4oz brown sugar
1 tsp of bicarbonate of soda
milk to mix
6 oz lard or butter
6oz syrup or treacle
1 tsp baking powder
pinch of salt
Mix the flour and oatmeal, rub in the lard or butter and add a few raisins or candid peel for taste. Add the soda, slat and baking powder. Mix well then add the sugar and syrup or treacle and enough milk to stiffen the batter. Butter and line a square tin with baking parchment, pour the mixture in and smooth over. Bake at 140 degrees for about 45 minutes.
Enjoy!
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