I continue to be busy writing recipe histories (which should consume a lot of my time for the foreseeable future), spending some time this week exploring Chelsea Buns, Cinnamon Rolls and Sticky Buns. Still trying to determine what differences, if any, exist between Cinnamon Rolls and Sticky Buns. For those who have never heard of Chelsea Buns (until writing this history I was in that group), they are the probable parent of baked spiral or coiled pastries, such as Cinnamon Rolls and Sticky Buns.
In reviewing many a cookbook I often encounter unexpected recipes. Today I present Pork Cake. At the moment I don't anticipate trying to trace its history.
[1882] Pork Cake
One pound salt pork, chopped fine, one pint boiling water, two pounds raisins, one pound currants, two cups brown, sugar, one cup molasses, one tablespoon soda, five teaspoons cinnamon, two cloves, one nutmeg .and one lemon. - Mrs. Smith [De Graf, Belle, “California Practical Cook Book”, p28 (Pacific Press Publishing Co::Oakland CA)]
I don't find the salt pork appealing, but if swapped out for bacon, who knows.
-------
Update 17 Sep 2015
Ok, I've tried some salt pork, added it to a home-made slow-cooked Bean Soup. OMG, so good, really added to the flavor, and was good itself. Never thought I'd enjoy eating blobs of fat, but so tender and flavorful. I will have to try salt pork in other ways. With this recipe, maybe not, but now I have to think about it.
No comments:
Post a Comment