[Sca-cooks] wick-a-wack? (OOP)
sjk3 at cornell.edu
Thu Aug 12 07:25:21 PDT 2010
There's an interesting post (and question) at The Old Foodie
<http://www.theoldfoodie.com/> today. I don't know the answer, but
maybe somebody here does. The recipe is from "Home pork making; a
complete guide ... in all that pertains to hog slaughtering, curing,
preserving, and storing pork product--from scalding vat to kitchen table
and dining room" (Chicago, 1900) by Albert Fulton.
Save rinds of salt pork, boil until tender, then chop very fine, add an
equal amount of dried bread dipped in hot water and chopped. Season with
salt, pepper, and summer savory; mix, spread one inch deep in baking
dish, cover with sweet milk. Bake one-half hour. Very nice.
She's never seen the term "wick-a-wack" before, and wonders where it
More information about the Sca-cooks