[Sca-cooks] wick-a-wack? (OOP)

[Sandra Kisner]

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.

German Wick-a-Wack
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 
came from.

Sandra