Hi there. Saw you in the spotlight, was intrigued, and consequently joined up... and I think I have something to contribute as well! Hooray! I recently helped my mom put together a 175 anniversary church cookbook. Most of the recipes sounded VERY 70s and I was amused to no end by the number of desserts that called for a boxed mix of some sort, but there are a couple that sounded really interesting and old. Passed down from grandmothers of grandmothers. I'm afraid I don't have the gumption to try them out... but some of you might... and it would be a shame for them to fall to the wayside. I don't have pictures, but I'll type them up for you.Cream Grape PiePlace an unbaked crust in a large pie pan. In bottom of crust put about a ¼ cup each of sugar and flour. Put washed and drained grapes in pan and over these pour a mixture of 1 cup sugar, 2 Tbs. flour and ½ cup cream. Bake in 425º oven for 10 minutes, then reduce heat to 350º and bake another 30 minutes, or until crust is brown. Mardi Gras Party Cake (a favorite of Ruth Shultz Adkins)Melt: 2/3 cup Nestle's butterscotch morsels in ¬º cup of water in saucepan. Cool.Sift together: 2¬º cups all purpose flour, 1 tsp. salt, 1 tsp. soda and ¬Ω tsp. of double acting baking powder. Set aside.Add: 1¬º cups sugar gradually to ¬Ω cup shortening (part butter may be used),cream well.Blend in: 3 unbeaten eggs one at a time, beating well after each addition. Blend in melted butterscotch morsels, mix well.Add: The dry ingredients alternately with 1 cup buttermilk OR sour milk*, beginning and ending with dry ingredients blending thoroughly after each addition with electric mixer on low speed.Pour into two 9 in. round cake pans that have been well greased and lightly floured on the bottoms.Bake at 375¬∫ for 20 to 30 minutes until cake springs back when touched lightly in center. Cool. Spread filling** between layers and on top to within ¬Ω in. of edge. Frost sides and top edges with Sea Foam frosting*** or whipped cream.*To make 1 cup of sour milk, combine 1 ¬Ω T. of vinegar or lemon juice with enough milk to measure 1 cup.**Butterscotch FillingCombine ¬Ω cup sugar and 1 T. cornstarch in a 2 quart saucepan. Stir in ¬Ω cup evaporated milk, 1/3 cup water, 1/3 cup Nestle's butterscotch morsels and 1 beaten egg yolk. Cook over medium heat, stirring constantly until thick. Remove from heat, add 2 T. butter, 1 cup coconut, and 1 cup pecans or walnuts, chopped. Cool***Sea Foam frostingCombine in a saucepan 1/3 cup sugar, 1/3 cup firmly packed brown sugar, 1/3 cup water and 1 T. corn syrup. Cook until a little syrup dropped in cold water forms a soft ball (236¬∫ F.) Meanwhile, beat 1 egg white with ¬º tsp. cream of tartar until stiff peaks form. add syrup to egg white in slow, steady stream, beating constantly until thick enough to spread.Grandma Shearrow's Pork Cake1lb. ground fresh pork5 cups brown sugar3 cups boiling water1lb. currants1lb. seedless raisins.1 cup blackk walnuts, finely chopped1/2 lb citron (ground)6 apples, cored, peeled and ground2 tsp baking soda8 cups flour1tbs each of cinnamon, cloves, allspice, nutmeg and cocoa.Pour boiling water over pork, stir and let cool Add fruit and nuts , then slowly blend in dry ingredients that have been sifted together. Bake at 325F for 2 hours in tube pans lined with waxed paper. Makes 2 big cakes. Have fun!
wait...what...PORK cake?As in a sweet, fruity meat-based cake? O.o
These kinds of things were quite common, way back when. For example mince pies (the kind you get at Christmas in the UK) originally contained mince meat as well as the fruit and alcohol.:)
oh wow, thats really interesting! I have a friend who had never eaten a mince pie before I gave her one because she thought it was meat and fruit combined. I laughed at her, never realised it was possible!
I don't know why but the idea of pork cake has me literally salivating. That is not the reaction I feel that I should have to the phrase "pork cake", but there you have it. And grape pie... I have never in my life considered putting grapes in a pie. Great finds :) Thanks!
Same here! I don't get why I want it, but it sounds heavenly.
I've seen recipes for them, and a few specify Tokay grapes if you can find them.I think a modern equivalent would be a Red Globe. It's basically the same thing, with thinner skin.
Oh, nice! Thanks for the information! I think I'll be busy making both recipes this weekend.
These recipes sound interesting - thanks for posting! I love the untypical ingredients, which were standard back then. My Mom used to make a chocolate cake with sauerkraut in it and it was delish!
I think I'm going to make the pork cake. Thanks for sharing the recipes!
Ooops! Sorry about that. Yeah. font problem. It was one I copy/pasted from the file my mom sent me and I'd forgotten to fix it. I'll have to find the final cookbook and re-post.
you don't need to repost, you can go into this entry and just edit it! but you might want to leave a comment here for the poster saying it got corrected....i wondered about that too with the measurements!
I was confused by this too, I had this recipe once many many years ago - would love to make it myself... I hope you can find the corrections!
I think the grape pie sounds pretty good! I might try it out.I am also seeing weird symbols where there should be measurements in the Mardi Gras cake. Is it possible you used a font other than the default? That might have done it.
That cream grape cake sounds oddly like something I've had in Pennsylvania Dutch country. Hmmmm, may have to try it out!
That's possible. I'm from Southern Ohio, myself. The lady we inherited the recipe from wasn't Amish, but nobody knows where she got it. :)
There's not a single recipe here that I don't want to try. But I hope the sea foam frosting isn't meant for the pork cake!