Round TWO
Challenge 12: If They’d Had It… November 2 - November 15
Have you ever looked through a cookbook from another era and been surprised at the modern dishes you find? Have you ever been surprised at just how much they differ from their modern counterparts? Recreate a dish which is still around today, even if it may look a little - or a lot - different!
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From "The Lily-Wallace New American Cook Book
1943 Edition (first published 1941) page 230 in the Breads chapter.
MINCEMEAT COFFEE CAKE
In a deep cake pan Melt two tablespoons butter. Sprinkle two tablespoons brown sugar over butter and cover evenly with one cup mincemeat.
Over this pour pour the batter made of the remaining ingredients and bake in a moderately hot oven. (425F) 25 minutes
Time to Complete:
Less than two hours, start to finish.
Total Cost:
How Accurate Is It?: Very Accurate. All the ingredients are pretty much the same as in 1943 – I researched the mincemeat product I used and found the following:
Challenge 12: If They’d Had It… November 2 - November 15
Have you ever looked through a cookbook from another era and been surprised at the modern dishes you find? Have you ever been surprised at just how much they differ from their modern counterparts? Recreate a dish which is still around today, even if it may look a little - or a lot - different!
********************************************
From "The Lily-Wallace New American Cook Book
1943 Edition (first published 1941) page 230 in the Breads chapter.
MINCEMEAT COFFEE CAKE
In a deep cake pan Melt two tablespoons butter. Sprinkle two tablespoons brown sugar over butter and cover evenly with one cup mincemeat.
Over this pour pour the batter made of the remaining ingredients and bake in a moderately hot oven. (425F) 25 minutes
The
Date/Year and Region:
American/1943
How Did You Make It: As it was a very basic recipe I simply followed the instructions verbatim
How Did You Make It: As it was a very basic recipe I simply followed the instructions verbatim
Time to Complete:
Less than two hours, start to finish.
Total Cost:
About $2 for the mincemeat -
I had everything else on hand (correction: cost of jar was $5.57 but i only used half of jar- for a cost of $2.85)
How Successful Was It?: Very – easily made and smelled delicious coming out of the oven- and the taste is very pleasant.. (am not a huge mincemeat fan & found it tasty. the cake itself is somewhat dense - a bit like a pound cake rather than a standard airy cake but the butter flavor is very nice. mom has already said she would not mind if I make it again :)
How Successful Was It?: Very – easily made and smelled delicious coming out of the oven- and the taste is very pleasant.. (am not a huge mincemeat fan & found it tasty. the cake itself is somewhat dense - a bit like a pound cake rather than a standard airy cake but the butter flavor is very nice. mom has already said she would not mind if I make it again :)
How Accurate Is It?: Very Accurate. All the ingredients are pretty much the same as in 1943 – I researched the mincemeat product I used and found the following:
History of the None Such Mincemeat:
The Merrell-Soule Company, manufacturer
and distributor of canned goods, successfully introduced condensed mincemeat
under the None Such® brand name for Borden. Merrell-Soule Company was
purchased by Borden in the late 1920’s.
And in asking my 78yr old
mom of her memories of family making mincemeat dishes when she was a child, she
said that her mother always bought her mincemeat from the local market rather
than make it from scratch – pretty much as I did tonite. 
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