
English: 
welcome friends welcome back to Sunday
morning in the old cook book show we're
going to do another recipe today out of
the 1915 version of the five roses
cookbook now a little bit of weirdness
today so in this cookbook there are a
number of dessert recipes cake recipes
pie recipes tart recipes that include
meat and so there's more than one cake
in this book that includes pork so I
thought I would do one of these pork
cakes so I've put ground pork in this
pot I'm going to put this pot on a high
heat with two cups of water I'm gonna
cover it I'm gonna bring it up to a boil
and I'm going to cook that pork through
now pork and a cake might seem a little
weird in 2019 but there is a long
history with in northern European
cooking specifically English cooking

English: 
welcome friends welcome back to Sunday
morning in the old cook book show we're
going to do another recipe out of the
five roses cookbook last week we did the
pork cake this week we're going to do
the pork fruitcake similar recipe a few
changes a little more rounded I think
this one is more well-rounded than the
one we did last week and I really liked
the one that worked out last week and so
did the people Julie took it to work and
she said you know it's a pork fruitcake
and a lot of people are like I'm not
gonna have that and then the people that
did went back and had a second piece and
a third piece so I think this one is
going to be even better now struggled a
little bit with this the first thing it
says is 1 pound of solid fat pork
chopped very fine and I my thought was

English: 
where savory dishes that were based on
meat over time morph into dishes that no
longer have meat that are very sweet and
the most obvious one of these is
mincemeat you see a mincemeat pie or
mincemeat tart those started out mostly
as meat and savory dishes and in most
contemporary recipes in 2019
there is absolutely no meat or fat or
suet or any of those things left in the
recipe
it's just disappeared and becomes
something that's sweet so this strikes
me as a cake it's on a similar
trajectory so I've got three eggs here
I'm just gonna whisk them together and
then I'm going to whisk in some white
sugar now as is typical with this book
there are absolutely no instructions and
I mean no instructions other than you
boil the pork in the water
there's nothing about how long you cook
it what temperature you cook it which is
normal for normal but some of the

English: 
is this pork fat just the fat or is it
the really fatty parts of the pig and so
I called around and I spoke to a few
people who are you know bigger food
historians than I am and they said no
when it says fat pork it does mean the
fattier parts of the pig and so I chose
to use pork belly and I ground it I've
got a grinder I ground it very very fine
now we need to pour 1 pint of water over
top of this and so this is a Canadian
cookbook so the pint of water is an
imperial pint so to all of our American
viewers who've just recited a pints a
pound the world around it isn't because
a pint is only a pound in the United
States of America because you use a
different sized pint than the rest of
the planet our pint is bigger now the
rest of the things that just get dumped
into this bowl so let's get to that
first in is some baking soda then we

English: 
ingredients don't even have amounts just
that you're put them in and I'm a little
bit worried about that because you can
overdo some of these spices like the
cloves so I'm just going to have to
guess on that that is molasses so I've
got molasses in there
next in I'm gonna put the spices so
cinnamon it just says to put in cinnamon
I've got a couple teaspoons of cinnamon
and we'll see what happens because it
says it makes three loaves so I'm
imagining there's quite a bit and I mean
I know there's going to be quite a bit
because you got a pound of pork pound of
raisins pound of dates there's quite a
bit going on here next is nutmeg so I'm
just gonna grate in most of one nutmeg
okay that's pretty much the whole nutmeg
now whisk that in now I've got ground
clove here it doesn't say how much and I
know that cloves can be overpowering so

English: 
have white sugar what does it say after
that one cup of molasses so this is I'm
using fancy molasses but blackstrap
molasses would work really well I know
that I really liked the flavor of
blackstrap but other people find it too
bitter along with the sweet so since I'm
gonna be giving most of this cake away
I'm using the fancy stuff but I think
either would work in this instance okay
we're gonna give this a little bit of a
stir just just start mixing it into that
hot water next it says a pound of
currants and so these are currants and
in the instance of baking when it asks
for currants or dried currants they're
actually raisins they're small little
tiny raisins Corinthian raisins and then
it does ask for raisins so I've got
seedless raisins and that goes candied
peel put that in and you can use any

English: 
I don't know I want to try pinch I'm
gonna start it with a pinch taste it
after it's done and see if that was too
much well maybe a pinch and a half I
don't see where that gets us
so just continue whisking that in okay
next in our raisins and of course
chopped dates now what put in I think
I'm gonna put in the pork not really
sure but I don't know whether to drain
the pork it doesn't say whether to drain
the pork doesn't say whether to use the
water so I'm just gonna put it in and
see what happens so you ready in goes
the pork and the water and I have to
imagine that if you don't eat pork you
could probably use beef find out we'll
find out so we're gonna mix this in okay
the last two ingredients are flour and
baking soda and it doesn't tell me how

English: 
candy peeled that you like I know that a
lot of people will sort of not like the
fact that I'm using the colored red and
green the brightly colored red and green
because it's not natural
but it's the one that my family always
used and I find comfort in that but if
you want to use the more naturally
colored ones go right ahead
next in is some chopped nuts and I'm
going to use a mix of pecan walnut and
almond to make up the chopped nuts and
next it asks for a glass of brandy so it
leaves it up to you how much brandy you
want to put in I'm gonna say I don't
know let's see maybe three-quarters of a
cup to start with now I know that a lot
of fruitcakes don't use brandy they'll
use another spirit so some people use
rum and I think rum would be fantastic
some people do use whisky or Scotch I
mean if that's what you want to use in
this cake go right ahead
I think they would all work they all

English: 
just sort of add that warm feeling to
something that you're supposed to eat in
the wintertime so as I mix this in it
next says spices so we need cloves
cinnamon and ground ginger and all of
those are warming spices so this is
going to have that classic classic
fruitcake flavor and the last thing is
one whole grated nutmeg so
it's gonna take a while to grate this in
okay I get down to a point when I'm
grading a nutmeg where I start to feel
like great my fingers off
and so I stop so it says a whole nutmeg
but you're not going to get that much in
because I just don't want to take my
fingers off so I'm gonna give this a
stir and incorporate as much as I can
get it all mixed together because the
last ingredient is four cups of flour

English: 
much flour it says just enough so I'm
gonna use a 1/3 cup scoop and I'm just
gonna start out with maybe a cup worth
of flour so and see where that gets me
and then add it in about a third of a
cup at a time and when I get close
that's what I'm gonna add the baking
soda cuz I don't want the baking soda to
start too soon and we're gonna see what
happens
1 cups not going to make it I'm gonna be
at least 3 cups of flour
before I get this done okay so I think
I've got a good consistency now if you
are tuning in for the very first time to
watch our Sunday morning program let me
tell you something I don't do any
research about these recipes I come in
cold I pretend that I've never cooked
before and I open up the book and I
start making a recipe and I do use you
know the knowledge that I already have
in my head but I don't do any research
into the background of the recipe or the

English: 
okay so I'm not gonna put in the flour
all at once I'm gonna put in a little
bit and put it in a little by little and
stir it in and then put the next bit in
just makes it easier to make sure that
there's no lumps okay next bit of flour
looks good so all in all this is a
really easy cake to make I mean
everything just gets dumped into this
bowl you don't have to beat anything you
just kind of mix it and stir it together
I do get some instructions about baking
this one it says to bake for two hours
in a moderate oven so I'm gonna put this
into a 9 by 13 I've got a parchment
sling in the bottom just to make it
easier to get the cake out in the end
and I'm gonna slip it into the oven and
I know that as much as it says two hours
the fruitcake Christmas cake that we
normally bake which looks remarkably

English: 
nuances of the recipe if I haven't seen
the recipe before I go in cold let me
tell you this one I am frozen cold I
have no clue and I already think that
I've made some mistakes but you know I'm
gonna keep forging ahead and we'll see
what happens so I put half maybe half
the batter in in this loaf pan these
loaf pans are bigger than average so I'm
hoping that I can get all of the batter
split between the two and I will see
because I don't want to put it into a
third yeah I think we're gonna be fine
now I'm gonna put this in the oven I'm
going to watch over it very carefully
because I don't know what temperature
and I don't know what time but what I do
know is that modern ovens are much more
efficient than the ovens were a hundred
years ago so smooth the top a little bit
tap them down and get them in the oven

English: 
did you did you did you did you did you
did you did you I did so this sounds
good yeah I'm surprised it does actually
smell good but I'm you know a little bit
a little bit worried because I think I
maybe did some things wrong but we'll
figure it out I was kind of surprised
some people notice there were recipes
for this there were arrests multiple
recipes yeah multiple recipe for pork
kick and so people people requested it
and you know so we did it 20 Lucky's
everything looks good about it it's got
the right color it's got the right smell
it's got dates in it of course there's
dates dates and raisins and spices and I
didn't know there was pork in it it's a
moist yeah

English: 
similar to this at this stage usually
takes a little bit longer so I'm gonna
go for the two hours on the clock come
back and check it and maybe let it go a
little bit longer so into the oven it
goes
hey Joseph hey hey friends it's uh it
has a very Christmassy smell oh I know
so wait I thought you're making pork
cake this is the pork kick it is
essentially you know what it is pretty
close to our Christmas cake one that we
already make which is interesting
because it was my family the one we
don't make the same way that same one
that my family my family makes one
that's a suet and and green tomato paste
so I mean the innocent in this one it's
it's pork okay fat instead of cuz do it
cuz the last one was definitely a spice

English: 
spice cake yeah there is a I think I'm
gonna put more spices in it a little bit
well and that's the thing with this
recipe there's no indication just says
cinnamon cloves nutmeg there's no
indication of how much and if you didn't
tell me there was pork in them no you
would have would never notice there's a
weird texture to it the pipes if you
told me gave it to me as if this is a
piece of cake there is a weird texture
would it be like having it's almost like
having jujubes or something but it is
not like a chewy texture that you don't
expect from cake but it's not unpleasant
it's a spice loaf though really it's
it's it's a spiced fruitcake so it it
has the texture of having fruit in it
that's insane okay so I was worried that
the ground pork wasn't right because
this one this this recipe just says one
pound of pork chopped fine and I thought

English: 
cake but it was doesn't have that this
is a distinctly Christmas taste
so this is very happy I am very happy
I'm looking forward to this a lot okay
lovely texture so I'm a little blown
away again yeah when you say it's a
because it's not as dense as I know that
people don't like Christmas cake and
fruitcake and there's a whole myriad of
reasons and in some cases I agree with
you because I have had some horrible
horrible fruitcakes
alright and so I hear ya this one has
the flavors but it is it's fairly light
isn't this one seems like it's mainly
current and raisins oh yeah current
raisins peel nuts yeah so there isn't
some of the other stuff that we do put
in hours and you don't soak the fruit
like we soak the fruit hmm but this is
it's much lighter than a Christmas cake
I don't how long it'll keep around
because I mean the advantage of having
soaked in brandy is that it stays moist
for a long time as long as you keep it

English: 
ready you know no you need it for a year
mmm that's really nice I really like
that we have to eat this this weekend
all of it yeah I'm sure we good what
must go no no I know it would it would
keep yeah I think this is the kind of
cake that would keep wrap it up in
cheesecloth a little bit of brandy or
rum like I said you could use rum
instead of brandy if you wanted to and
and stick it in the fridge and it'll
keep for a long time but you did say it
I'm gonna just repeat it
it is lighter
than the traditional case - and now
under its or less fruit I'm trying to
guess I'm trying to figure oh yeah no
you know what
without without having gone back to our
rest even though we just made our recipe
this weekend you know that giant bowl
that we use yes it's still filled that
jar still that giant sighs I wonder what
it is if you'll use that same pan it's
there's my friends just try it yeah
enjoy it yeah it is it is a

English: 
oh after I got going I thought that's
not quite right because this one one
page over the pork fruitcake guy so
first of all let's remind you there is
more than one there's more than one one
page over on the pork fruitcake it's one
pound of solid fat pork
chopped very fine and then I started
thinking maybe they didn't want the meat
maybe they just wanted the fat mmm like
suet and it looks like suet except using
pork instead of and unrendered pork fat
which still has the membranes in it so
I'm gonna make this pork fruitcake next
week cuz I'm fascinated because the pork
is Anglos to the pork fruitcake has all
of the things that you would have in a
fruitcake you the brandy the cloves the
ginger like it'll be a more rounded cake
but it more yeah this one's great you
could take it a little bit farther and
make it fantastic and I think this one
will be fantastic
but it just uses the pork fat so here's

English: 
my question to you if you made this
would you share it with your friends and
then tell them or would you tell them up
front I'm just curious
I like you you feel free to share with
us what you think depending on clearly
yeah if your friends are yeah
if you have other fruit either they're
vegetarians they okay with that except
this is not vegan this is not all those
things but with that exception let's say
your family who you know what they eat
yeah would you tell them no I wouldn't
tell them I'd put it down just let them
go cuz I think because I'm confident
that that is a fantastic cake and they
would look at me and go you're gonna
tell me the recipe and then I would say
well I was like with butter on it oh we
don't have any here no no okay so um try
it I would definitely say that this 1918
pork cake is a winner and I would make
this again and I'm gonna have a piece
with my tea later yep and next week come
on back and we're going to do this sort
of expanded pork fruitcake from one page

English: 
non-traditional traditional Christmas
cake for people that don't like
Christmas cake probably it is a great
kick thanks for stopping by see you
again soon
you

English: 
earlier which has more stuff in it and I
think it's going to be amazing and it
won't be a surprise because you're now
we know it's good yes thanks for
stopping by see you again soon
you
