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Throdkin

From Wikipedia, the free encyclopedia

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

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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

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It is listed, with an earliest instance in 1837, by Joseph Wright in his 1905 The English Dialect Dictionary.[2]

See also

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References

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  1. ^ 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.
  2. ^ Wright, Joseph (1905). The English Dialect Dictionary. Oxford University Press. p. 114. ISBN 9785880949786.

Other sources

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