h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Yorkshire Parkin - A6768372
Author: Cal Fortuneswell (Wondering why I bother) - U193866

Hope this is ok, but I surpose you'll soon tell me if it isn't. Had a problem with the history, but we'll see how it goes

Oooh, as a Lancashire Lad, I think I'll need some convincing that the entry needs the word 'Yorkshire' attached to it...! Can it be conclusively traced back to being an invention of Yorkshire? If it can, then no worries...

Paully

ohh I don't know I just assumed it was Yorkshire (I'm from Yorkshire by the way)


I can change the title though to just Parkin if you like

Oho! A little bit of cross-linking would be beneficial, methinks A4888858

Some typos and suchlike:

Britian - Britain

popluar - popular

it's - its (two instances)

Except at the beginning of a sentence, 'parkin' doesn't need a capital P.

I usually put the ingredients in bulleted list but I prefer to write out the method. I think it looks less 'official'.

Speaking of cake, I was going to make meself a banana cake today :run>

Hi Cal, Welcome tp Peer Review

Nice Entry, clear and well laid out.

Paully, I've just googled for 'Yorkshire Parkin' that appears to be the recognised name for the recipe.

I've never heard of Parkin, Yorkshire or otherwise, so I'm not sure if it's known "throughout Britian" Cal, or maybe I've just led a sheltered life.

Emmily

emmily are you from down south </> by any chance?

Does I'm an 'Essex Girl' answer your question Cal

Emmily

well you see that explains it

You just don't have proper food down there

you have all this fancy pancy muck instead of good home cooked food

Oi! Don't you start picking on me, I get enough agro from my partner about my ahem 'diet'.

We're not suppose to chit chat off topic in PR Cal, you'll get me into trouble.

You may also like to link to this Guy Fawkes and Bonfire Night A199488

Emmily

Did the Vikings have access to ginger? If so, where from?

And treacle? Perhaps honey instead?

Is there a Viking cookbook anywhere that might be able to verify the connection to them?

Fb

Aha

http://www.greatbritishkitchen.co.uk/eh_parkin.htm

http://www.bcpl.net/~cbladey/guy/html/celbfood.html

A bit more info there... still searching for viking recipes

Good entry!

It looks silly having the link on the "oat" of oatmeal. I suggest you put the whole word "oatmeal" into the link.

In some parts of Yorkshire parkin --> In some parts of Yorkshire, parkin

The treacle would hardened --> The treacle hardened

it is has been associated to Viking times --> it is has been dated to Viking times

a 'Thar cake' this like the early parkin --> a 'Thar cake'. This, like the early parkin

½ --> &frac12;

over a low heat
until the sugar

--> over a low heat until the sugar

in tthe rest of --> in the rest of

(180c, 350f. GM4) --> (180*deg;C, 350&deg;f, Gas Mark 4)

When cold cut into squares --> When cold, cut into squares

Oops, that should be 350&deg;F with a capital F.

"Yorkshire parkin is made from soft pouring batter"

Strictly speaking, it's made from its ingredients which in turn blend together to make *a* soft pouring batter. Many, many cakes are made from such batters but they're not all parkin. The way that sentence is worded makes it sound, to me anyway, like 'soft pouring batter' is something of a cookery standard, like bechamel sauce, or mirepoix. I don't think it's wise to include this in the body of the entry - it should be part of the method.

is that better?

I think so Now you need to change the 'Ingrdients' and Method' headers to subheaders.

all sorted

Hi Cal,

I well remember eating parkin every bonfire night !

You may need to explain the 'West Riding' as it isn't an official area title anymore, as far as I know. There's also a full-stop missing at the end of that sentence.



Jules