This recipe is from pages six to seven of Harriet’s book. This is the third gingerbread recipe I have posted so far (if you include Parkin, which I do). It seems that, if they were united by little else, both Lancastrians and Yorkshire folk did love their gingerbread. I’ll be honest from the start though: it wasn’t nice. It has become a running theme of this blog that Harriet’s recipes do not always please modern tastes. Previously, I’ve speculated that perhaps she was learning to cook from relatives that were used to ‘making do’, as many of them had experienced acute poverty in their lives. Harriet did not have an easy start in life, as this post will sadly expand upon.
After skipping forward a few pages to reach her Parkin recipe, this post takes us back to page three of Harriet’s recipe book, so it can likely be dated to around 1903. Here we find the first pudding recipe in the book. As ever, Harriet’s instructions are nothing if not concise!
Strictly speaking, it should be the turn of Maimie’s book this week but, given that it’s the first week of November, it seemed only right to make Parkin. Traditionally a Yorkshire delicacy (although Lancashire and other Midlands and Northern counties make a version too), I turned to Harriet’s book and skipped a few pages to find her first Parkin recipe (oh yes, there’s more than one!)