Scanned from Be Milwaukee's Guest, Recipes Collected and Tested by the Junior League of Milwaukee - 1959
I could scarcely be crankier at myself for muffing the opportunity to present this comb-bound recipe gem on a particularly Wisconsin-centric holiday, such as the recently passed St. Nick's Day, but hey -- any day is a great day for pork cake!
I'm a big fan of the melding of meat and sweet (mmm...bacon candy...), and surely have been known to savor a sumptuously larded crust, but I can't swear that I've ever seen a baked good quite so aggressively piggy as this. Pinwheel rolls studded with flecks of seasoned ground beef, yes, but those were generally presented as a savory, hand-wielded Wellington sort of course rather than spiced, as this seems to be, in the manner of a dessert or breakfast sweet. I'm pleading woeful ignorance about the pastries of the Badger State here, so might someone be so kind as to enlighten me -- is this a traditional Wisconsin breakfast or dessert treat, or a relic of the cookbook's era? If the former, I'm booking a trip on Midwest Airlines posthaste. If the latter -- who's up for a bake-along this weekend?
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