Meat and fruit can certainly be combined in interesting and delicious ways. Think of the humble date in bacon. The fancy duck a l'orange. The controversial pineapple on pizza. But there are limits. There are limits and Germany in the 1980s found every single one of them.
Further adventures in baking: on Sunday the boys were coming round, so I whipped up Tomato Soup Cake from B Dylan Hollis’ essential Baking Yesteryear cookbook (“the best recipes from the 1900s to the 1980s”). I know it sounds odd, but tomato soup cake was a housewife’s staple in the 50s, 60s and 70s (I remember my mother making it when I was a kid), it’s an extremely user-friendly recipe (I’ve made it twice now) and you can’t actually taste the tomato soup (it tastes primarily of cinnamon, nutmeg and cloves). Recommended! Watch B Dylan Hollis break it down here.
I have not had it but I have certainly heard the tales
unfortunately olives are the one food I can't make myself eat so any recipe with them is a no go for me. Weird line to draw, I know, but I guess I have to draw it eventually
also why i haven't tried the Tuna and Waffles recipe
Just for a wee taste of what you bitches asked for, let me share the entirety of that beautiful beautiful cover pic
1959 was… an interesting time in food history lol
Transcription:
Make it a dinner to remember…
Make FRENCH’S Crown o’ Gold Meat Loaf
Crown o’ Gold Meat Loaf
1 1/2 cups fine soft bread crumbs
1 1/2 lbs. ground lean chuck beef
4 egg yolks
1 1/2 tsps. salt
2 tbsps. French’s mustard
1 1/2 tbsps. prepared horseradish
3 tbsps. finely diced green pepper
2 tbsps. French’s Minced Onion
1/2 cup ketchup
Crown o’ Gold Topping
4 egg whites
1/4 tsp. French’s Cream Tartar
4 tbsps. French’s Mustard
High… Gold… and Handsome… Here’s a new meat loaf idea with a savory, golden topping. Mix bread crumbs with meat. Combine remaining ingredients. Blend into meat-bread mixture. Pack lightly into a 9-inch casserole and bake in a moderate oven (325 degrees F) 30 minutes. To make topping: beat egg whites until foamy; add cream tartar; beat until very stiff. Fold in mustard gently. Swirl on hot meat; return to oven; bake 20 to 25 minutes longer or until topped with brown. Makes 6 to 8 servings.
Friendly warning: Because French’s Mustard is made with rare spices, specially grown mustard seeds and finest vinegar, it has a special flavor, texture and color all its own. Don’t expect the best results from this recipe with any other mustard.