A torte is not the same thing as a torta

My birthday is in a few days, and this year I’m going to make my own cake. I have two cookbooks devoted entirely to cake recipes so this shouldn’t be too difficult, right?

porkcake
Pork Cake

1 pound ground salt pork
1 pint water
2 cups sugar
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons vanilla
1 teaspoon salt
6 cups flour
1 pound raisins
1 pound currants

Pour the water, boiling, over the ground salt pork. When cold, add sugar, soda, cinnamon and the other spices and ingredients in order. Blend thoroughly. Place in large pans and bake in slow oven for four hours.

Okay, this may be a little more difficult than I originally thought.

Recipe from Aunt Sally’s Favorite Recipes, via Cakes Men Like
Published in: on August 6, 2013 at 8:26 pm  Leave a Comment  
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A summer feast

In digitizing its files of old recipes from the Milwaukee Journal, the Milwaukee Public Library has uncovered this adventurous dish:

BARBECUED COON

1 raccoon, skinned and cleaned
1 large onion
1 tsp. dry mustard
1 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
3/4 cup catsup
4 beef bouillon cubes
4 cups water
5 gingersnaps
3/4 cup vinegar
3/4 cup brown sugar

Cut raccoon into serving pieces. Cut all fat from pieces and remove fat glands from the legs. Parboil and scrape the remaining fat off the pieces. Places pieces in a roaster or roasting pan. Add onion, cut up. Sprinkle with mustard, allspice, salt and pepper. In a separate pan, heat catsup, bouillon cubes, water, gingersnaps, vinegar and brown sugar. Pour mixture over raccoon pieces and roast, covered at 350 degrees until done, about three hours. Serves eight.

I’d make a meal out of this with some Bee Cake and Baked Beans au Schlitz, but where am I going to get a can of Schlitz?

via metafilter

Peanut butter carrot time

Well, this morning I followed my nose through the internet and came across this quick and delicious recipe for Mock Salmon Roast:


Yes, indeedy. That’s

1 1/2 cups grated carrot
1 cup cooked rice
1/2 cup peanut butter
1 cup warm milk
1 egg
2 T oil
1 medium onion
Sage, salt to taste

Mix and bake; what could be easier? According to the folks at Mental Hygiene, this actually tastes pretty good, but having had my own problems with peanut butter-based savory recipes, I think I’ll leave the enjoyment to them.

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