This recipe was anonymously contributed “in memory of Marthaville’s first doctor - Dr. Minchin” to the Book of Recipes Cookbook, which was published by The Marthaville Friendship Sewing Circle in 1955.
Records suggest this tribute to Marthaville’s first doctor could be in reference to Herbert Augustus Minchin.
Herbert A. Minchin was born in Norfolk County in June of 1865 to Charles and Anne Minchin. He had four older sisters and one younger. Herbert studied medicine at the University of Toronto and was licensed by 1888. Canadian Militia lists for the 1890s also note his position as Assistant-Surgeon with the 38th Battalion “Dufferin Rifles of Canada.” In the early 1890s, Dr. Minchin resided in Brantford, Ontario where he worked as a physician.
By 1901, Dr. Minchin was living in Enniskillen Township.
Herbert A. Minchin passed away at the age of 43 in Copleston, Enniskillen Township in May of 1909. Doctor F.W. Mulligan of Petrolia was the attending physician at this time.
This recipe book can be found at the Lambton County Archives!
Ingredients:
- 1 cup raw oatmeal
- 1/2 cup brown sugar
- 3 teaspoons salt
- 1 tablespoon shortening
- 2 cups scalded milk
- 1/2 cup lukewarm milk
- 1 teaspoon brown sugar
- 1 yeast cake (or package yeast)
- 4 cups bread flour
Oatmeal Bread:
In a large mixing bowl, put: 1 cup raw oatmeal, ½ cup brown sugar, 3 teaspoons salt; 1 tablespoon shortening. Pour 2 cups scalded milk over this and allow to stand until lukewarm. To ½ cup lukewarm milk add 1 teaspoon brown sugar and 1 yeast cake and allow to stand till yeast is dissolved (package yeast may be used). Then combine two mixtures and stir well. Add 4 cups bread flour and beat well. Add more flour to make a dough that is not sticky. This may or may not be kneaded (a finer texture is obtained if kneaded). Place in a greased bowl and let rise till double in bulk. Divide the dough for rolls or two loaves of bread. (Again knead or not). Place in pans and allow to rise till double in bulk and bake at 400. Rolls require 15-20 minutes at 400, bread takes ½ hour at 400 and another half hour at reduced to 350 heat. Hot Cross Buns can be made from this recipe by adding 1 egg, 2 teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves and 1 ½ cups raisins. Additional flour to make dough that is easily handled may be required. HEAT AND SERVE ROLLS can also be made from any of our roll recipes by cooking for about ½ hour at very low temperature (250) until dough is booked and tops are crusty but not browned. Wrap in waxed paper and store as you do the ones you buy. Then rub over with melted butter and bake for 10 minutes at 400, when you require delicious fresh hot rolls.
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