When Bonnie of From a Writer's Kitchen posted yesterday about a (mincemeat) fruit tea bread, I thought immediately of my grandmother's mincemeat pies that she served when we would visit for Christmas dinner. (I always sort of dreaded them, to be honest). My dad loved them, and Grandmother's mincemeat even somehow made it to our house in Illinois the years we could not travel to her home for holidays. I know there is a lot of history about it--back to being served at Henry V's coronation in 1413.
I told Bonnie I would photograph the old crock that I inherited from my mother who got it from her mother-in-law who got it from her mother … and I'm not sure how much further it goes back. But the story is that that is where they made their mincemeat. I don't know much about it, but I do think back then they would dry it to preserve it for use all year long. Now you can buy it ready made, but my grandmother always made hers.
As a small child I couldn't figure out why you would use "meat" in a
dessert, but I realize that wasn't exactly the case,
at least by the time my grandmother was making it.
Bonnie's tea bread, by the way, looks delicious and she shares the recipe.
If this old crock could talk, the stories we would hear,
particularly the conversations among the women gathered in kitchens!