Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast or sodium bicarbonate . The preparation of bread-like non-leavened cooked grain foods appeared in prehistoric times .
20-740: Parkin may refer to: Parkin (cake) , a type of cake Parkin (protein) , a ligase Parkin (surname) , people with the surname Parkin Parkin, a brand name of the drug trihexyphenidyl Parkin, a brand name of the drug profenamine Places [ edit ] Parkin, Arkansas , a city in the United States Parkin Archeological State Park in Parkin, Arkansas, also known as Parkin Site See also [ edit ] Parkan,
40-499: A Yorkshire Parkin are oatmeal, flour, black treacle (similar to molasses ), fat (traditionally lard , but modern recipes use butter, margarine or rapeseed oil), and ginger . Oatmeal and golden syrup are generally considered distinctive features of Lancashire parkin, whilst Yorkshire Parkin uses treacle and soft brown sugar. The flour used in parkin in England is self-raising, containing a small amount of chemical leavening agent . If this
60-469: A brand name of the drug budipine Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Parkin . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Parkin&oldid=1079725067 " Category : Disambiguation pages Hidden categories: Short description
80-495: A drier, more biscuit-like texture than in other areas, whereas in Lancashire it is generally made with golden syrup rather than with the treacle used elsewhere. Parkin is traditionally eaten on Guy Fawkes Night , 5 November, and when celebrating "Yorkshire Day" on 1 August, and it is also enjoyed throughout the winter months. It is baked commercially throughout Yorkshire but is mainly a domestic product in other areas. The origin of
100-576: A merry wedding from the time of Robin Hood (14th century): When Arthur, to make their hearts merry Brought ales and parkin and perry. The tharf cake is of ancient Teutonic origin, as tharf or theorf meant "unleavened, un-fermented, solid tough or sodden" in Old English. John Wycliffe in his translation of the Bible in 1389 (Mark Ch.14.v. 1) calls unleavened bread a " tharf loove ". Parkin
120-627: Is different from Wikidata All article disambiguation pages All disambiguation pages Parkin (cake) Parkin is a gingerbread cake traditionally made with oatmeal and black treacle , which originated in Northern England . Often associated with Yorkshire , it is widespread and popular elsewhere, notably in Lancashire . Parkin is baked to a hard cake but with resting becomes moist and even sometimes sticky. There are regional differences; for example, in Hull and East Yorkshire, it has
140-405: Is followed by All Souls Day (2 November). Little Lent and the forty-day fast until Christmas, started at Martinmas . (11 November). On All Souls Day, soul cakes were baked. The Martinmas fair was important, being the traditional day when cattle were bought and sold, and servants were hired for the following year. It was also the date that cattle were slaughtered and salted to preserve them for
160-526: Is linked to the Guy Fawkes Night celebration. Jennifer Stead, in her study Prodigal Frugality , identifies the link between Guy Fawkes and parkin as the bonfire. The first two weeks in November had many Christian festivals, and like Celtic festivals that preceded them, they were celebrated with a fire and ritual cakes. November starts with All Hallows Eve , that runs into All Saints Day (1 November), which
180-491: Is not available, or if the proportion of oatmeal is high, it is essential to add a leavening agent, e.g. baking powder or a mixture of sodium bicarbonate and cream of tartar . One of the key features of parkin is that it retains its texture well. It is baked to be hard, but after storing in a sealed tin or box for several days, it becomes soft again, the texture that is intended. Unleavened bread Unleavened breads are generally flat breads . Unleavened breads, such as
200-430: Is virtually unknown in the south of England . It is eaten in an area where oats , rather than wheat , were the staple grain for the poor. It is closely related to tharf cake—an unsweetened cake cooked on a griddle rather than baked. The traditional time of the year for tharf cakes to be made was directly after the oat harvest in the first week in November. For festive occasions, the cake would be sweetened with honey . In
220-771: The Old Testament and allow only for bread with yeast, as a symbol of the New Covenant in Christ's blood. Indeed, this usage figures as one of the three points of contention that traditionally accounted as causes (along with the issues of Petrine supremacy and the filioque in the Niceno-Constantinopolitan Creed ) of the Great Schism of 1054 between Eastern and Western churches. In North America, Hopi people prepared Piki bread from maize. Unleavened bread
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#1732848685315240-629: The Torah Old Testament, they were instructed, "Seven days shall there be no leaven found in your houses: for whosoever eateth that which is leavened, even that soul shall be cut off from the congregation of Israel, whether he be a stranger, or born in the land." Canon Law of the Latin Church within the Catholic Church mandates the use of unleavened bread for the Host , and unleavened wafers for
260-628: The tortilla and roti , are staple foods in Central America and South Asia , respectively. Unleavened sacramental bread plays a major part in Christian liturgy and Eucharistic theology . Unleavened breads have symbolic importance in Judaism and Christianity . Jews and Christians consume unleavened breads such as matzo during Passover and Eucharist , respectively, as commanded in Exodus 12:18. Per
280-444: The 500 years the recipe and taste of these cakes have changed considerably. It was the food of the poor. Ovens were rare in the houses of the poor, and they generally had no access to public bakers before the 1820s, so the cakes were cooked on griddles or bakestones on an open fire. The best parkin was made with fresh oatmeal, which fixes the date around the first week in November. In southern Lancashire and West Yorkshire, parkin
300-560: The communion of the faithful. Some Protestant churches tend to follow the Latin Catholic practice, whereas others use either unleavened bread or wafers or ordinary (leavened) bread, depending on the traditions of their particular denomination or local usage. On the other hand, most Eastern Churches explicitly forbid the use of unleavened bread ( Greek : azymos artos ) for the Eucharist. Eastern Christians associate unleavened bread with
320-511: The new name, just four days later on 5 November. During the period of industrialisation, many traditional holidays were discontinued, but Guy Fawkes Night continued to be celebrated. In the 19th century (1862), parkin and treacle toffee with potatoes baked in the fire had become the traditional foods of Guy Fawkes Night, and in Leeds, 5 November became known as Parkin Night. The principal ingredients of
340-427: The seventeenth century (about 1650) sugar started to be imported from Barbados, and molasses was a by-product of the refining process. Molasses was first used by apothecaries; to make a medicine theriaca , from which name the word treacle is derived. As molasses, or treacle , as it was called at that time, became plentiful, it was substituted for honey in the preparation of tharf cakes. In Northern Europe, honey
360-450: The winter and for general feasting and dancing. The Celtic festival of Samain , the festival of the dead on 1 November, was celebrated with special cakes and bonfires. It was Christianised into All Hallows by the church in 837 AD, and the culinary tradition continued. In 1605, when Guy Fawkes gave the English church a reason to celebrate with a bonfire, the tradition was adopted under
380-519: The word parkin is unknown. The first published dated reference to parkin was collected from 1728 from the West Riding of Yorkshire Quarter Sessions , when Anne Whittaker was accused of stealing oatmeal to make parkin. The Lancashire schoolmaster and poet Tim Bobbin describes tharf cake in 1740, and this is recognisable as a parkin. A possible older use of parkin is in the 17th-century ballad "The Song of Arthur O'Bradley", which purports to describe
400-781: Was used as a medicine, for festive cakes and making mead; before 1750, sweetness was not a characteristic of everyday food. Honey cakes had a special festive significance. They were baked to be hard, but after storage for a couple of weeks they regained their moisture becoming soft and even sticky. Molasses has hygroscopic properties . German Lebkuchen and Pfefferkuchen were other examples of hygroscopic holiday gingerbreads. They too were baked hard in summer and allowed to moisten for consumption at Christmas. Though parkin and tharf cake appear to be synonymous, all parkins generally were sweet tharf cakes. Parkin and tharf cake were used interchangeably in Lancashire and South Yorkshire until 1900. Over
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