Throdkin Explained

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

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

• British cuisine

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.

Notes and References

1. Web site: 'In True Lancashire Style:' An Exhibition Looking at the History of Lancashire Dishes . Tameside Local Studies and Archives . 20 February 2022.
2. Book: Joseph . Wright . The English Dialect Dictionary . . 1905 . 114. 9785880949786 .