Baked Fruited Pork Loaf
A historical recipe from Choice Recipes and Menus Using Canned Foods, by American Can Company. Home Economics Department.
A historical recipe
Choice Recipes and Menus Using Canned Foods, by American Can Company. Home Economics Department. Project Gutenberg eBook #66069.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Choice Recipes and Menus Using Canned Foods, by American Can Company. Home Economics Department. Digitised by Project Gutenberg, eBook #66069 (https://www.gutenberg.org/ebooks/66069). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 1 12-oz.
- can luncheon meat, or chopped pressed ham 5 slices canned pineapple 20 whole cloves 5 teaspoons brown sugar 10 pitted canned prunes ¼ cup prune or pineapple juice Cut luncheon meat or chopped pressed ham into 5 uniform slices and arrange cut side down on the bottom of a shallow (10 × 6 × 2-inch) baking dish.
- Place a pineapple slice on top of each slice of meat;
- insert cloves in pineapple.
- Place teaspoon of brown sugar and two prunes in center of each pineapple slice and add juice.
- Bake in a moderate oven (375°F.) 30 minutes.
- 5 Servings