Skip to content

German Wick-a-wack

A historical recipe from Home Pork Making, by Fulton, A. W. (Albert Watson) (1900).

A historical recipe

Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Project Gutenberg eBook #32414.

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 Home Pork Making, by Fulton, A. W. (Albert Watson) (1900). Digitised by Project Gutenberg, eBook #32414 (https://www.gutenberg.org/ebooks/32414). 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.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Method

  1. Save the rinds of salt pork, boil until tender, then chop very fine, add an equal amount of dried bread dipped in hot water and chopped.
  2. Season with salt, pepper and summer savory;
  3. mix, spread one inch deep in baking dish, cover with sweet milk.
  4. Bake one-half hour.
  5. Very nice.