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Oatmeal Gingerbread (and a cure for dizziness)

By Heather 12 years ago



I recently re-read a book that my great Aunt wrote in 1981 about my family history and found this recipe for Oatmeal Gingerbread which I thought I'd share with you. In this book is a copy of a handwritten page from an old ledger containing traditional recipes used by my family.

Oatmeal Gingerbread (written 14 November 1916)

Warm one pound of syrup and melt half a pound of lard. While this is doing, mix in a dry basin one pound of oatmeal, half pound of flour, quarter pound of sugar, 2 teaspoonfuls of baking powder, the same of ground ginger, one teaspoonful of mixed spice and a pinch of salt. Now stir in the warmed ingredients and a teacupful of milk.

Pour at once into a well greased tin and bake in a slow oven for two hours.

There was also this recipe which allegedly provides a cure for dizziness. I don't know about a cure for dizziness, but it certainly sounds like one for constipation!

1 pennyworth senna leaves
1 pennyworth Epsom salts
1 pennyworth Spanish juice

Boil in one quart water. Bring down to a pint.

One wineglass full to be taken every morning.


Anna at Baking for Britain has a great article about the origins and history of Parkin (or Perkin or Tharf cake) with full details on how to make it.

A traditional Cornish recipe: Muggety Pie

By Heather 12 years ago


As a follow up to yesterday’s post, "Rare breed pigs become rare breed pork", I found this old recipe, which is a traditional Cornish recipe and certainly dates from the days when every part of an animal would have been eaten.

I love the names of these old recipes and this one is no exception – Muggety pie.


Ingredients:

Intestines of a pig
2 large onions, sliced
pastry
salt and pepper to season

Take the pig intestines and wash thoroughly. Cut them up and place in the bottom of a pie dish with the onions, salt and pepper. Cover the top of the pie dish with a pastry lid and bake for about an hour.

Who’s brave enough to try it out and let us know what it tastes like?

When we lived in Cornwall one of our neighbours was often to be found cooking tripe or chitterlings, the latter being entrails (normally pigs). I suspect there are probably lots of local dialect names for parts of pig (and other animals) and I would be interested to hear about them.
In addition if anyone knows of any traditional recipes for pork it would be great to post these on the blog.