Busy weekend, On friday evening we were fixing fence, saturday we headed out for a little work bee to make a hugelbeet at a friends place and then to have a little potluck afterwards, and on sunday, my step-father was in for meetings about an hour or so away at the big city and so early morning was chores and then off to the city, went to a veggie feast(not so good really) to the local farmer’s market, it was excellent, but the prices were ahhhh!!! and then to the biggest garden center, amazing selection of fruit tree’s, but was looking for a certain kind of seed potato, and it was a no go. Then off to chapters for a book for step-dad’s flight home, and then back home, chores and the evening spent in getting out the things going to the county’s spring cleanup.
However a care package came from my momma, and in it was four new to me but old cookbooks, on is a Nutrition Bonus Cook book from Rogers Flour, Fine Roses Cookbook on Bread and Pastry Etc, for Five Rose Flour, Time-Honoured recipes of the Canadian west from Nabob foods, all look great, and can’t wait to try a few things but then comes the gold mine.. Fat-Back and Molasses, a collection of favourite old recipes from Newfoundland and Labrador.
No, I have not made any of these yet but I so am going to try them..
Dumpling
- 1 lb of flour
- 1 and 1/2 cup sugar
- 1/2 lbs of currents
- 1/2 lbs raisons
- 2 tsp B.S.
- 2 tbsp of marmalade
- 1 lbs of chopped suet
- 2 tsp cinnamon, ginger, mixed spice
Mix all ingredients with enough milk so that the mixture is rather dry and not to moist, wet cloth in boiling water, then flour cloth. Put in mixture, tie cloth allowing for swelling. Bring Water to a boil, place a plate in bottom of pot, put in dumpling and boil for 4 hours, keep it covered with boiling water. by Mrs. Eli Foote, burin NFLD,
no details given on how to eat this dumpling.. but I have never read a dumpling recipe like it?
Old Fashioned Pork Cake
- 1 lbs mince salt pork
- 1 cup of Molassies
- 2 cups sugar
- 1 oz nutmeg
- 2 oz cinnamon
- 1 lb of raisins
- 1 pint of boiling water
- 2 tsp soda
Pour boiling water over salt pork, add raisons, nutmeg and cinnamon, put soda in molasses, add the flour, bake in a moderate oven for 2 hours. from Mrs. Osborne, Little Bay East.
Salt pork bread, Salt Pork Buns, Salt Pork cakes.. very intersting.. there is at least four recipes of salt pork bread, the pork is put directly into the dough and then baked right in, there is one comment given that these were then given to the men for the boats and for the children for school as it was a made sandwhich, hmmmm.
Blackberry Bang Belly
- Bread
- Cinnamon
- Spices
- Baking Soda
- Flour
- Salt Pork
- Molasses
- Cloves.
Soak bread, Cut pork in very small squares, Add Pork, molasses, spices, small amount of soda and blackberries to soaked bread. Also add enough flour, about one cup to make mixture not as soft. Drain water from bread before adding other ingredients, use amount of bread as needed and molasses to taste.
The above recipe was enjoyed by old and young alike in early summer when the blackberries grew in profusion, it was baked in a long rectangular pan, when cold, cut in slices like a cake.. Joan Andrews, George’s Brook, NFLD
Don’t just love it, there is no amount given on this recipe! just what is used! I don’t know about this one.. it strikes as a odd one, it will either turn out to really good or very much a aquired local taste.
Can’t wait to try out some of the different Salt Pork recipes along with others. If anyone gives these a try, please let me know what you think of them?
Just another Day on the Farm 
I LOVE old cookbooks….I especially like 1920’s-1940’s editions with their sensible “waste-not” recipes. But I don’t know that I’d be eatin’ any of those particular recipes LOL.
I could not agree more, I adore cookbooks, and the old ones were so good at letting you make everything from scratch, not like so many modern cookbooks that expect you to use premade store bought goods.
They are really interesting recipes that is for sure, I’m not saying they are any good, but boy they do look interesting!
Now they do sound interesting. I was talking with a Newfoundland lady I know, and she said that they use salt pork in *everything*. She specifically mentioned bread and biscuits – dice it up fine, cook it until crisp and then add to the dough.
Hi C.D.
that’s what they have in this book as well, tons of bread, buns or cakes/puddings with salt pork, very different but I am going to try it for sure.
I spent last night downloading Flash 10 and my computer swears it worked and that I have it, but still can’t post on your site.. the air around me was blue!
Staples don’t carry it, as its a free download so it looks like I am left with buying Internet Explorer 8 and upgrading the computer to be able to post again, I really don’t understand, I can still post on other sites that don’t have that system, I am faithfully reading, and I miss commenting!
The puddings that you boil in a pudding bag are meant to be cut in squares, after you turn them out of the bag of course and served with a sauce or cream on top. They
are like our Xmas pudding, moist and thick. They serve them a lot in Yorkshire still.Jam Roly Poly is one example and we had it served with warm vanilla custard, it
was delicious but very filling after a big meal,love mom
Yes! I was going to say that this Dumpling Recipe sounds a lot like my Gramma’s Christmas/Carrot pudding (except we use soup can molds and steam them in a bain marie in the oven, then served with a Butterscotch Sauce).
Um, how much flour goes in the Salt Pork Cake? I guess the salt pork is used as a fat/lard/shortening substitute then, right? Sounds yummy! Would it have been smoked like bacon for preservation or just salted?
The Blackberry Bang Belly sounds like it might end up like a sort of spiced-fruit quick bread(??) It says to squeeze out excess water, but I wonder how it would turn out if you used a little milk to soak the (stale?) bread instead?
Wow, talk about “doing things by feel”, eh? : )
Hi Deb
There is no measurement on the flour, so it would be start with two cups and work your way per half cup till you get the correct dough, the way I understand it, the salt pork is the meat in the bun, so its self made sandwhich but that it does not replace the fat/lard, it would have been just salted, I would not add salt as I am sure that the salt pork would have enough, from talking to someone who comes from the island, she said, her mom would cook the pork, then allow it to cook and dice fine then add to the dough recipe and do as you would, and then when you go to eat the bun, its eaten as is.
I would guess you could use milk instead for the bang belly, for sure doing by feel is right!