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100-Year-Old Fruitcake Found in Antarctica Is ‘Almost’ Edible

Discussion in 'Coffee Shack (Daily News/Economy)' started by Bottom Feeder, Aug 12, 2017.



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  1. Bottom Feeder

    Bottom Feeder Hypophthalmichthys molitrix Silver Miner Site Supporter

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    Famously indestructible, a fruitcake has withstood a century in the coldest, windiest, and driest place on Earth.

    Conservators with the New Zealand-based Antarctic Heritage Trust recently found the 100-year-old dessert in Antarctica's oldest building. British explorer Robert Falcon Scott likely brought the cake, made by the British biscuit company Huntley & Palmers, to Antarctica during their 1910-1913 Terra Nova expedition.

    FruitCake.jpg

    Wrapped in paper and the remains of a tin, the fruitcake is in "excellent condition," according to the trust, and looks and smells almost edible. "Fruitcake was a popular item in English society at the time, and it remains popular today," Lizzie Meek, conservation manager for artifacts at the trust.

    http://news.nationalgeographic.com/2017/08/antarctica-fruitcake-scott-terra-nova/

    Mm, mm good! Fruitcake, my favorite. But I'd like mine a little fresher, eh?

    BF
     
  2. engineear

    engineear Seeker Seeker

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    Guy on board was taking it to his mother-in-law who had received it from his cousin who received it from his great-uncle who received it........there's a date on that paper...1711...this thing still would've been passed around for another century or 2!
     
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  3. Buck

    Buck Fabian Society Gold Chaser

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    Have fruitcakes ever been edible?
     
  4. Thecrensh

    Thecrensh Gold Member Gold Chaser

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    There is a reason that nobody ever ate this thing....haha
     
  5. GOLDBRIX

    GOLDBRIX God,Donald Trump,most in GIM2 I Trust. OTHERS-meh Site Supporter Platinum Bling

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    As far as I'm concerned it could have stayed LOST for another 100 years. :tired::tongue:
     
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  6. Thecrensh

    Thecrensh Gold Member Gold Chaser

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    Fruitcake would be great if they just left out those little pieces of "fruit".
     
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  7. Son of Gloin

    Son of Gloin Gold Member Gold Chaser Site Supporter ++

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    My MIL used to make a homemade fruitcake that was killer good. Unfortunately, it was a pile of work to put together and she just quit making them. I can't blame her.
     
  8. southfork

    southfork Mother Lode Found Mother Lode

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    100 Year Old Canned Food… SAFE TO EAT!
    Posted on May 25, 2013 by admin
    [​IMG]

    Some years ago, while rummaging through my uncles garage, I came across an old stock pile of items issued to him during the Vietnam War. Among those items, were several cans of C-Rations. At the time, I was fascinated to find these cans painted in OD Green. I felt like I had hit a gold mine. While they had been given to him during his time in service, who knows how long they had been sitting around before then–Perhaps since around WW2. It didn’t matter, because I was determined to taste this Army staple of yesteryear’s past.

    What presumably was some sort of spam tasted, well, lets just say, I have no idea how they ate that. The crackers had no flavor, but were also not stale. There were other things I ate that I can’t remember. But, what I do remember is I never got sick. Not that it had ever crossed my mind that I would have.

    So, why all the hype with rotating your food stores. I mean people are fanatical with rotating food almost to the point of absurdity; moreover, many people feel they need to open cans and consume the contents by the date stamped on the can. I have cans that I have stored for years and would not hesitate opening and eating from, And, quite frankly, done so.

    Just how long does can food last then without going bad, then?

    Dale Blumenthal, a staff writer for the FDA, wrote the following

    The steamboat Bertrand was heavily laden with provisions when it set out on The Missouri River in 1865, destined for the gold mining camps in Fort Benton, Mont. The boat snagged and swamped under the weight, sinking to the bottom of the river. It was found a century later, under 30 feet of silt a little north of Omaha, Neb.

    [​IMG]Among the canned food items retrieved from the Bertrand in 1968 were brandied peaches, oysters, plum tomatoes, honey, and mixed vegetables. In 1974, chemists at the National Food Processors Association (NFPA) analyzed the products for bacterial contamination and nutrient value. Although the food had lost its fresh smell and appearance, the NFPA chemists detected no microbial growth and determined that the foods were as safe to eat as they had been when canned more than 100 years earlier.

    The nutrient values varied depending upon the product and nutrient. NFPA chemists Janet Dudek and Edgar Elkins report that significant amounts of vitamins C and A were lost. But protein levels remained high, and all calcium values “were comparable to today’s products.”

    NFPA chemists also analyzed a 40-year-old can of corn found in the basement of a home in California. Again, the canning process had kept the corn safe from contaminants and from much nutrient loss. In addition, Dudek says, the kernels looked and smelled like recently canned corn.

    The Canning Process

    Food-spoiling bacteria, yeasts and molds are naturally present in foods. To grow, these microorganisms need moisture, a low-acid environment (acid prevents bacterial growth), nutrients, and an appropriate (usually room) temperature.

    Dennis Dignan, Ph.D., chief of FDA’s food processing section, explains that foods are preserved from food spoilage by controlling one or more of the above factors. For instance, frozen foods are stored at temperatures too low for microorganisms (bacteria, yeasts and molds) to grow. When foods are dried, sufficient moisture is not available to promote growth.

    It is the preservation process that distinguishes canned from other packaged foods. During canning, the food is placed in an airtight (hermetically sealed) container and heated to destroy microorganisms. The hermetic seal is essential to ensure that microorganisms do not contaminate the product after it is sterilized through heating, says Dignan. Properly canned foods can be stored unrefrigerated indefinitely without fear of their spoiling or becoming toxic.

    Foods with a naturally high acid content–such as tomatoes, citrus juices, pears, and other fruits–will not support the growth of food poisoning bacteria. In tests, when large numbers of food poisoning bacteria are added to these foods, the bacteria die within a day. (The exact amount of time depends upon the bacteria and amount of acidity.) Foods that have a high acid content, therefore, do not receive as extreme a heat treatment as low-acid goods. They are heated sufficiently to destroy bacteria, yeasts and molds that could cause food to spoil.

    Canners and food safety regulators are most concerned about foods with low acid content, such as mushrooms, green beans, corn, and meats. The deadly Clostridium botulinum bacterium, which causes botulism poisoning, produces a toxin in these foods that is highly heat-resistant. The sterilization process that destroys this bacteria also kills other bacteria that may poison or spoil food.

    Low-acid canned foods receive a high dose of heat–usually 107 degrees Celsius (250 degrees Farenheit) for at least three minutes. (The amount of time the food is heated, though, depends upon the size of the container and the product.) The canned food is heated in a retort, a kind of pressure cooker.

    Another critical element in the canned food process is sealing products in air-tight containers. It is essential that air be removed from the container before sealing. Air could cause the can to expand during heating, perhaps damaging the seals or seams of the container.

    A telltale sign of loss of this vacuum–and a possibly contaminated product–is a can with bulging ends. If a seal is not airtight, bacteria may enter the can, multiply, and contaminate the product.

    The hermetic seal finesses the canning process. The bacteria in a food and container are killed through heating, and at the same time new bacteria are kept from contaminating the food
     
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  9. Son of Gloin

    Son of Gloin Gold Member Gold Chaser Site Supporter ++

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    If food is canned properly it will last longer than your life span.
     
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  10. nickndfl

    nickndfl Midas Member Midas Member Site Supporter ++

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    I would try it with a cup of Earl Grey tea.

     
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  11. Bottom Feeder

    Bottom Feeder Hypophthalmichthys molitrix Silver Miner Site Supporter

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    Yes, some frutcakes are edible, really. This one, for instance that they sell at the Trappist Abbey in Carlton, Oregon.
    FruitCake.jpg
    https://www.trappistbakery.com/#products

    A bit pricey but that's what you get when you use quality ingredients and no substitutions. I've purchased half dozen of them over the years and they are great!

    BF
     
  12. Goldhedge

    Goldhedge Modal Operator/Moderator Site Mgr Site Supporter

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    I like fruitcake.

    I think the mistake people make is eating too BIG of a piece!

    A little goes a long way!


    I wait until after Christmas to buy it at reduced prices...
     
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  13. southfork

    southfork Mother Lode Found Mother Lode

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  14. Son of Gloin

    Son of Gloin Gold Member Gold Chaser Site Supporter ++

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    A local bakery, family owned, makes these outrageously expensive fruitcakes. They're really good, though I'm not a fruitcake kinda guy, I'll still eat some of this stuff. They ship them out to people all over the country during the holidays. Nickles Bakery.jpg the nickles deluxe fruit cake recipe is a mouth watering combination ___.jpg
     
  15. Aurumag

    Aurumag Dimly lit. Highly reflective Midas Member Site Supporter

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    I had a Trappist uncle who made fruitcakes in Ava Missourri. I still have couple of them stashed away as emergency rations.

    The secret to fruitcake longevity is rum.
     
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  16. Alton

    Alton Gold Member Gold Chaser

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    I don't know... some fifty years ago I tried some fruitcake my Grandma made, I'm not convinced it has yet fully digested yet.
     
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  17. arminius

    arminius Gold Member Gold Chaser Site Supporter ++

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    My mamma was from the old country and always made fruitcake, and though it was one of the least favorable, to me. of her many concoctions I still enjoyed it. Specially when she added the liquers...
     
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  18. the_shootist

    the_shootist I self identify as a black '69 Camaro Midas Member Site Supporter ++

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    A classic fruitcake has always been inedible. Of course they are many homemade variations of fruitcake that are delicious but I agree they would be much better withOUT those 'fruit' nuggets!

    Edit: Fixed!
     
    Last edited: Aug 14, 2017
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  19. Aurumag

    Aurumag Dimly lit. Highly reflective Midas Member Site Supporter

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    Edited for experiential veracity:

     
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  20. Son of Gloin

    Son of Gloin Gold Member Gold Chaser Site Supporter ++

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    See them little cherry things on top, there, with the pecans? Those are really good. C__Data_Users_DefApps_AppData_INTERNETEXPLORER_Temp_Saved Images_Nickles Bakery.jpg
     
  21. Joe King

    Joe King Gold Member Gold Chaser

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    Well, duh! Adding liquor to anything makes it more better.
     
  22. nickndfl

    nickndfl Midas Member Midas Member Site Supporter ++

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    I can imagine in Colorado they make fruitcake with Panama Red or Maui Wowie.
     

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