Unlike the jello shit, I'd wager many of the meat loaf recipes from that era are still delectable.
I'm pretty sure the meatloaf recipe I currently use probably goes back to the 1950s at least. My favorite cookie recipe goes back at least 2 generations. I have the original and the generation ahead of mine version, and I have actually melded the 2 versions and added a little tweak or 2 of my own.
The 'original' recipe calls for 1/2 shortening and 1/2 margarine, the next generation calls for all butter flavored Crisco, I use BFC but have made a few batches with clarified butter, LOL, boy are they rich !!!
The 'original' recipe calls for nuts (variety unspecified), next generation does not mention nuts (probably a concession to grandkids) and I make some batches with cashews, and a few with peanuts. They're great with or with out nuts.
First two versions are a little vague (IMO) about how long to cream sugar/egg/shortening and I have found out it's best to let mixer run at high speed for a couple minutes at least.
Neither early version specifies size of eggs. For consistency, I always use Jumbo, and add a little more flour. Apparently 'real' chicken coop eggs from way back when are significantly smaller than todays Jumbo size, LOL!
I've also experimented with adding dried fruit. Dried tart cherries and dried blueberries work very well.
LOL, I also weigh some ingredients instead of using volumetric cups. 7 ounces of brown sugar, for instance. How tightly did they pack brown sugar back then? Idunno. 7 ounces on the kitchen scale works and I don't pack it at all.
I also weigh the secret ingredient (really) and suspect I'm actually using somewhat more than the historical versions. Still taste mighty fine.
I'm pretty sure the meatloaf recipe I currently use probably goes back to the 1950s at least. My favorite cookie recipe goes back at least 2 generations. I have the original and the generation ahead of mine version, and I have actually melded the 2 versions and added a little tweak or 2 of my own.
The 'original' recipe calls for 1/2 shortening and 1/2 margarine, the next generation calls for all butter flavored Crisco, I use BFC but have made a few batches with clarified butter, LOL, boy are they rich !!!
The 'original' recipe calls for nuts (variety unspecified), next generation does not mention nuts (probably a concession to grandkids) and I make some batches with cashews, and a few with peanuts. They're great with or with out nuts.
First two versions are a little vague (IMO) about how long to cream sugar/egg/shortening and I have found out it's best to let mixer run at high speed for a couple minutes at least.
Neither early version specifies size of eggs. For consistency, I always use Jumbo, and add a little more flour. Apparently 'real' chicken coop eggs from way back when are significantly smaller than todays Jumbo size, LOL!
I've also experimented with adding dried fruit. Dried tart cherries and dried blueberries work very well.
LOL, I also weigh some ingredients instead of using volumetric cups. 7 ounces of brown sugar, for instance. How tightly did they pack brown sugar back then? Idunno. 7 ounces on the kitchen scale works and I don't pack it at all.
I also weigh the secret ingredient (really) and suspect I'm actually using somewhat more than the historical versions. Still taste mighty fine.
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