I’d rather die than waste food.
Martha told me she ate something at the very back of her refrigerator.
And then got really sick.
Mom, her daughter said, “if you had thought about it, you would have realized that we had that for Christmas dinner.”
I’m the same way (good thing i have a cast-iron stomach). Was it all that talk when I was a little kid about eating everything on your plate because of the starving kids in China?
In any event, I am a master of reusing leftovers.
So it was with great delight that i found this recipe.
St Clement’s tart
A hoarder of scraps. I like that.
This recipe does not interest me. It sounds like a quiche with citrus rather than cheese. But the lady who bakes it, she’s a soul-sister.
And i did try this recipe.
Sour milk & lemon cake
I had milk that went sour way before it was supposed to, and rather than throw it out, I had to figure out a way to use it.
Only one problem. How do you convert grams to cups?
I could not figure it out, nor could I buy a measuring cup with grams – none to be found. However, my measuring cup has cups and ml. So, let’s just switch grams to ml, I thought.
But not so easy a conversion. You need to account for each ingredient’s mass.
Conversions. mass. sounds a bit religious.
After some careful rearranging, this is what i came up with.
it would be 219.5 ml butter
254.7 ml sugar
194.7 ml sour milk
118.6 ml self raising flour (I used regular and put in .75 tsp. baking powder and a pinch of salt)
juice from one lemon
i ignored what she said about adding baking powder since “self raising flour has baking powder in it” someone told me once upon a time) (good idea / bad idea, who knows?)
and i put in maybe another 1/2 cup of flour or so because, when all was said and done, it looked so runny, i thought I just had to, though I might add, i didn’t want to go overboard. The final batter still looked much more runny than i’m used to cake batter looking.
So who knows how to make it again? But, to continue…
180 degrees c = 350 degrees F
i put it in an 8 inch square pan.
Basically, I cooked it about the same as suggested, i think i did more like 40 minutes because knife put in the center came out clean.
And, i don’t know, it came out very dense, very eggy, and interesting. Don’t know if I’ll make it again (depends on what I have in my fridge, I guess), but a great math experiement for a rainy day.
Martha, the other waste-not when it comes to food, had this to say:
Sounds like a pretty good cake, esp. with tea. I liked this line best:
“… you end up with a soft, damp cake that has a good amount of squodge.”
When I learned to make Gateau du Rien in The Art of French Cooking, I realized I never had to learn to bake another cake. It also has a lot of squodge.