Oatmeal Gingerbread (and a cure for dizziness)

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.

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