Pork Cake

Ingredients

• Cut meat, fat and lean, from a cold joint of roast pork
• two large potatoes freshly boiled and mashed
• a little salt
• a little pepper
• a chopped onion
• a little powdered sage
• two or three eggs
• a little milk

Method

1. 1

   Cut meat from a cold joint of roast pork and mince it very fine.

2. 2

   Mix with mashed potatoes, salt, pepper, chopped onion, and powdered sage.

3. 3

   Add eggs and enough milk to make a very thick batter.

4. 4

   Fry like an omelet or bake in a buttered dish.

5. 5

   Serve with pickled onions.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 396. The excerpt below is the record exactly as published.

ork Cake. — Cut meat, fat and lean, from a cold joint of roast pork, and mince it very fine ; mix with it two large potatoes freshly boiled and mashed, a little salt and pepper, a chopped onion, and a little powdered sage. Add two or three eggs and a little milk, suffi- cient to make a very thick batter. Fry the cake like an omelet, or bake in a buttered dish. Serve with pickled onions or gberkios. 462 COLD MEATS. PorTc Cutlets. — Cut the remains of cold roast loin of pork into nice-sized cutlets, trim off most of the fat, and chop two onions. Put tablespoon butter in stewpan, lay in the cutlets ana chopped onions, and fry a light brown ; then add a half pint gravy, tablespoon flour, pepper and salt to taste and teaspoon vinegar and mustard, simmer gently five or seven minutes and serve. Garnish with large cucum- ber pickles sliced crosswise, three-quarters of an inch thick. This is also a nice garnish for Fried Salt Pork, serving a ring or two with the meat. Ham Pie, — Pick cold ham into small fine pieces ; boil a cup rice, beat up two eggs and stir in with the ham and rice ; > season with pepper, salt and onions, put into a deep pan with crust and bake. Ham Relish. — Cut small slices of cold ham and fry in their own fat. Place in a warm dish and keep covered while preparing this sauce : Take two teaspoons made mustard, generous pinch of pepper, teaspoon white sugar, half cup vinegar, half teaspoon corn- starch, mix well and add to gravy in the pan ; boil up once or twice and pour hot over ham. Cover and send to table. Scalloped Ham, — Chop fine the scraps left firom boiled ham^ add some of the fat also chopped, and put in an earthen pudding dish, first a layer of bread-crumbs, then a layer of mixed fat ana lean, then another layer of crumbs, and so on till all are used, putting a few bits of fat over top ; pour over it a little water, or a aressing of some kind, and set m oven till a nice brown. This is delicious for breakfast or for picked up dinner, after having made a Ham Soup from the bone, well cracked and simmered for three hours with a few sliced potatoes and rice, or dried corn and beans which have first been soakea and parboiled. Ham vnth Currant Jelly. — Put half glass of currant jelly, a small bit of butter and a little pepper

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