 | This article needs additional citations for
verification. (August 2015) |
Throdkin is a traditional breakfast food of the Fylde, Lancashire, England. There are different preparations but all are made from oatmeal and bacon fat. [1]
Description
One recipe calls for a pound of oatmeal mixed with some bacon fat to create a dough the consistency of pastry. The dough is then shaped into a brick shape and baked, often with a strip of bacon on top. [1] Another version consists of a dough of oatmeal and water pressed into a pie plate, topped with pieces of fat bacon, and baked. It was cut into wedges tart-style for serving[ citation needed]
The throdkin could also be baked and then fried in bacon fat. [1]
There is a sweet variety from Blackpool which incorporates currants. [1]
History
It is listed, with an earliest instance in 1837, by Joseph Wright in his 1905 The English Dialect Dictionary. [2]
See also
References
- ^ a b c d "'In True Lancashire Style:' An Exhibition Looking at the History of Lancashire Dishes". Tameside Local Studies and Archives. Retrieved 20 February 2022.
- ^ Wright, Joseph (1905). The English Dialect Dictionary. Oxford University Press. p. 114. ISBN 9785880949786.
Other sources
- Kirk, Edward (3 January 1876), Manchester Guardian, quoted in Nodal, John Howard & Milner, George (1875) "A Glossary of the Lancashire Dialect", p.262, Manchester: Alexander Ireland & Co.
 | This food-related article is a stub. You can help Wikipedia by expanding it. |
| This article needs additional citations for
verification. (August 2015) |
Throdkin is a traditional breakfast food of the Fylde, Lancashire, England. There are different preparations but all are made from oatmeal and bacon fat. [1]
Description
One recipe calls for a pound of oatmeal mixed with some bacon fat to create a dough the consistency of pastry. The dough is then shaped into a brick shape and baked, often with a strip of bacon on top. [1] Another version consists of a dough of oatmeal and water pressed into a pie plate, topped with pieces of fat bacon, and baked. It was cut into wedges tart-style for serving[ citation needed]
The throdkin could also be baked and then fried in bacon fat. [1]
There is a sweet variety from Blackpool which incorporates currants. [1]
History
It is listed, with an earliest instance in 1837, by Joseph Wright in his 1905 The English Dialect Dictionary. [2]
See also
References
- ^ a b c d "'In True Lancashire Style:' An Exhibition Looking at the History of Lancashire Dishes". Tameside Local Studies and Archives. Retrieved 20 February 2022.
- ^ Wright, Joseph (1905). The English Dialect Dictionary. Oxford University Press. p. 114. ISBN 9785880949786.
Other sources
- Kirk, Edward (3 January 1876), Manchester Guardian, quoted in Nodal, John Howard & Milner, George (1875) "A Glossary of the Lancashire Dialect", p.262, Manchester: Alexander Ireland & Co.
|
| This food-related article is a stub. You can help Wikipedia by expanding it. |