I have a jar of mincemeat that’s been sitting in my fridge since Christmas. Wondering what to do with it, I searched a newspaper database and found this cake recipe from the 1880s. I thought I’d share.
This is called a Swiss cake – and I love the pointers: Cream the butter and sugar with your hand for that body temperature touch, put in a quite hot oven (how did people cook before temperature dials) and test with a broom splint (the days before toothpicks). I can also flavor with any preferred flavoring – no measurements given on, say, adding cocoa powder. And I can add mincemeat!
Should I give it a whirl? What could possibly go wrong?
Thank you to the “Tensas Gazette” for this gem.