Howdy all!
This week, we go back to Tasting History with Max Miller for the old hobo classic, Mulligan Stew, a cheap meal from the Great Depression. Not only do I love historic cooking, but if the economy turns as bad as it looks like it will, then this might be a helpful how-to!
Two things about his recipe. Max points out that the ketchup of today is probably a lot sweeter than the ketchup of the time of the Great Depression. Ketchup (and there are actually a lot of versions of ketchup, some made with other fruits and vegetables, like mushrooms) was a way to preserve the vegetables/fruits that had really gone past their prime. I think that is a spot-on analysis! I almost wonder if a can of tomato sauce with a teaspoon of vinegar would be a better option.
Also, and this is just me, I imagine a can of Spam would be better than the canned corned beef. I've had plenty of the corned beef in my life, but I am more partial to the Spam.
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