Welcome Friends, welcome to Sunday morning and the old cookbook show and
today we're going to do a recipe out of the five roses cookbook and this is
called five roses cookbook bread pastry etc and it's 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 says right here at the front carefully chosen from the contributions
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 Parkin recipes on this page each one a little bit different each one that
would reflect the differences in family one of them is Yorkshire Parkin another
one is a Lancashire Parkin those are different and then there's two Parkins
that are without eggs and those are different again some of those
differences really come down to probably when these families emigrated to Canada
and how many generations they've gone through while they've been in Canada
those changes are often about the differences in culture once they've
integrated into Canadian culture and also just ingredients ingredients would
be different here than what they would have been used to at home or what their
grandparents would have been used to at home in Yorkshire so first off this is
lard this is pure pork lard and I'm gonna put this in here and just cream it
up until it's light and fluffy now the recipe gives absolutely no instructions
at all mix and bake straightforward mix and bake so I'm going to use what I know
about making cakes so while that creams together I'm gonna deal with the dry
ingredients so I've got flour and to that I'm gonna add baking powder ground
dried ginger and finally something that's called mixed spice now in 2019
mixed spice isn't something that's prevalent in Canada it's something that
I really had to search for at the grocery store and
all of the recipes that I found for mixed spice or that were called mixed
spice had different ingredients in them there was sort of the same but there
were large variations in what people put in there mixed spice so for a North
American think of this as as akin to pumpkin pie spice there's the main
ingredients but there are differences and I will link to or put in in the
description how to make your own mixed spice now mixed spice and allspice
completely different mixed spice is a mixture of spices but allspice is only
one thing and one thing only and that is the allspice berry from a tree or shrub
that grows in the Caribbean and I will again link below to our video on
allspice and that's something that really confuses people a lot of people I
found think that allspice is a mixture it's not it's one thing okay
next skin is some white sugar and we're just going to cream this into the lard
again until it's light and fluffy okay so the next ingredient to go in is
molasses and this would be a concession to the place in the UK you would use
treacle most of your recipes call for treacle either black treacle or light
treacle this calls for molasses and that's
because molasses is more prevalent in Canada I can still find treacle if I
search through a bunch of different grocery stores but I'm not going to come
across it that often and it's going to be way more expensive than molasses and
I suppose you could argue for days over molasses versus trinkle they both sort
of come from the same place they're both from the refining of sugarcane now an
interesting side note is a couple of the other recipes on this page call for
syrup which could be refiners syrup which is related to both molasses and
treacle or it could be corn syrup which is not
high fructose corn syrup in 1915 it would have just been straight corn syrup
wouldn't have been modified to make it high-fructose so that kids beat in and
I'm gonna scrape down the sides because you should always scrape down the sides
of your mixer and the next thing to go in our eggs there's three eggs and you
put them in one at a time you put them in make sure they're fully incorporated
and then put in the next one
because the recipe doesn't give many instructions I'm at a bit of a loss of
when to put in the lemon juice so I think I'm gonna put it in next and see
what happens so it says the juice of one lemon which
isn't a lot of information there's a lot of people out there that will want to
know how many milliliters exactly let's see put that in the instructions next in
are the oats now I'm using a large flake oatmeal I've seen recipes that use fine
oatmeal I've seen recipes that use steel-cut oats and the recipes with the
steel-cut oats they need to be soaked overnight so I think these large flake
oats are a bit of a compromise on time because you don't have to soak them
overnight in order to get them softened enough to cook and they'll probably give
a better texture than a really fine flake or quick-cooking oatmeal now if
the mixture on low I'm just going to spoon in the flour and spice mixture now
you don't want to over mix this so as soon as the last spoonful is in and
incorporated turn off the mixer now the vagueness of this recipe the last
ingredient it says milk to stiffen and I'm looking at this cake batter and I'm
thinking this is a pretty stiff cake batter already it doesn't say how much
milk to use I don't know that this needs any milk so I'm taking that last
ingredient instruction to mean if it's too thick or it needs some milk add some
milk at your own discretion I'm gonna say I'm not adding any milk which brings
us to the next problem with the recipe of course it doesn't tell you what what
size tend to use so I've got a 9 by 12 because that's an awful lot of batter
I've got a 9 by 12 and I've put a parchment paper sling in it so let's get
the batter into the pan now the baking instructions are baked in a slow oven no
time no other information so I'm gonna do 325
and that's 325 degrees Fahrenheit I know that drives our European viewers nuts
that I flip back and forth between metric for weights and measurements and
then Fahrenheit for the oven and that's just the way Canada implemented the
metric system we always talk in Fahrenheit for up in temperatures don't
know why it's just the way it is so I'm gonna put this in the oven probably an
hour and then I'll start looking at it I have my suspicions that it'll probably
take about an hour and a half to cook then I'm gonna pull it out and I'm gonna
let it sit for a couple of days before we come back and do a tasting it is
finally time to try the Yorkshire Parkin so it's it's been wrapped up for a
couple days resting apparently the texture gets better with time now I'm
pretty sure I over baked it I I would yeah yeah I think I could confidently
say you also agree with you I concur I there's no baking time given so I looked
around online to see you know what other people baked it for and I only baked it
for about half that amount of time which is always wise if you're not sure right
yeah ball mount's and then and i will say i was surprised at half the amount
of time that it was held that it was over baked at that do you think their
cake was a bigger cake or that they've made it it was a birth to say oh you
know what it's some it looks great I mean except for the edge it looks great
okay let's try this so I have to admit this is not a cake that I've ever had
growing up never even heard of it as much as there's four recipes in that
particular book it Peters out very quickly
next additionally has won whoa and then you get down to one in the 1950 version
and it's a cookie so wonder what tradition you know the tradition is it's
something like the eggless milkless butter toast cake that you know it's
very popular more times but not so popular outside too that apparently you
eat this on bonfire right Oh Guy Fawkes yeah not really something we do here so
for our American viewers Guy Fawkes was a bit of a patsy he got caught in
the Gunpowder Plot to blow up the king in 1605 he was drawn and quartered
yeah nice not not very so but that being said there's an event in in England
generally bonfire night November 5th so it's a big night big bonfires they burn
him in effigy and firecrackers whoo so it's not something it's not a
Canadian 2019 is it's not a Canadian tradition except it wasn't exact
Newfoundland new clients still in parts celebrates because Newfoundland didn't
become part of Canada until 1949 something I should know but you too can
look that up just like in post-world War two Newfoundland joined Canada so I
think that this sort of traces the trajectory of Canada's involvement with
England Oh give it it's a nice cake mm-hmm so the question is why not keep
it in the cookbook I wonder mm-hmm I think the oatmeal
makes it very heavy no but I like that about it yeah I think this is a very
interesting cake I think um I think if I baked it a little bit less the recipe
says to add milk if needed and I didn't know what that meant I think now looking
you know I think now I would have added maybe between a quarter and a half a cup
of milk but never having made it before never having any experience with it
I was sort of you know flying blind but if I made this again yes I'd add the
milk I'd make it a little bit less it would be gooey and absolutely fantastic
you could always add dates raisins or dates you know everything else has dates
why not or I pre-cuts or whatever you want I've
ran into a recipe so November 50 2019 if you are in Portugal Cove St. Philip's
Newfoundland they're having a big bonfire they're roasting marshmallows
you know it's a bring there'll be hot dogs for the kids
bake up a Yorkshire Parkin and bring it to the bonfire because I didn't see
anything about Parkin in their list of events there you go so if you're a
Newfoundland if you're in st. John's it's only like 20 minutes away also bake
up this cake drive over to Portugal Cove share it with your friends see you again
soon like eight my really fast I really like it mm-hmm but then I'm a sucker for
a spiced cake
you