German Loaf

Ingredients

• 1 pound ham
• 1 pound fresh pork
• 1 clove garlic
• 1 small onion
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 teaspoons curry powder
• 1 1/2 tablespoons sage
• 1 egg white
• 1 1/2 cup cream

Method

1. 1

   Force ham, pork, garlic, and onion through food chopper.

2. 2

   Add seasonings and again force through food chopper; then add egg white and cream and mix thoroughly.

3. 3

   Put 4 strips of uncooked ham fat on center of square of cheesecloth, press mixture into shape, and place over fat.

4. 4

   Roll in cheesecloth and tie.

5. 5

   Place on trivet in kettle and add 3 quarts of boiling water, 1/4 cup vinegar, and 1 teaspoon salt.

6. 6

   Cover and simmer 2.5 hours.

7. 7

   Drain, cool, and put under a weight.

8. 8

   Cut in thin slices for serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 130. The excerpt below is the record exactly as published.

GERMAN LOAF 1 pound ham 1 teaspoon pepper 1 pound fresh pork 2 teaspoons curry powder 1 clove garlic 1% tablespoons sage 1 small onion 1 egg white 1 tablespoon salt

Cook this with the app: pantry check, scaling, and the assistant.