100-year old fruit cake found in Antarctica's oldest building(nzaht.org)
nzaht.org
100-year old fruit cake found in Antarctica's oldest building
https://www.nzaht.org/pages/100-year-old-fruit-cake-found-in-antarcticas-oldest-building
90 comments
Amazing that after all this time it remains inedible.
I don't understand why everyone doesn't love fruit cake. Maybe most people have only ever had crappy cheap grocery store fruit cakes?
Fruit cake is literally one of my favorite foods, and I don't really feel like I have esoteric taste in the general case.
Fruit cake is literally one of my favorite foods, and I don't really feel like I have esoteric taste in the general case.
Plenty of my friends are surprised to hear that some of us actually like them! I grew up on Collin Street Bakery fruitcakes which are shipped all over from Corsicana, Texas. We even ate them in Nigeria when relatives would send them out to us via travelers.
My grandfather owned and ran a life insurance agency in San Antonio and that was his go-to gift for clients and family for many years.
I don't think I've ever had one from Collin Street Bakery, even though I've been living in Texas off and on for a couple of decades. But, I happen to be parked 15 minutes away from their Waco location right now (I live in an RV and found a nice quiet park in West, TX where I'm holed up to finish some projects that are behind schedule), so maybe I'll pick one up next time I drive to town. Though, I tend to like making my own. It's fun to experiment, as fruit cake is such a weird creature.
For my part I've never understood why people want fruit in cakes at all. I live in the UK where it is a national obsession to put fruit in cakes. I'm used to much more extensive use of cremes (egg, vanilla, regular), possibly combined with berries in Norway, but not nearly as often with fruit (we do get some, especially apple pies, but I at least perceive the selection as much more varied, where it's often a challenge to avoid pastry where the filling isn't meat or minced fruit in British bakeries...
(don't get me started on how limited British bakeries are - the only saving grace is a slow increase in French and Eastern European patisseries)
(don't get me started on how limited British bakeries are - the only saving grace is a slow increase in French and Eastern European patisseries)
Interesting I find French and also Scandinavian bakeries very limited compared to British ones - I also find the Norwegian habit of serving desserts which are basically a bowl of cream fairly boring.
I guess it comes down to where you grew up and what you are used to...
I guess it comes down to where you grew up and what you are used to...
There are no Norwegian desserts I'm aware of that are basically a bowl of cream, so I'm curious what you had that gave you that impression.
There are a variety of traditional puddings and mousses, usually served with a contrasting sauce. That's the closest you might get to a "bowl of cream" that I can think of. There's also a variety of porridge types but they are usually served as the main meal, not dessert.
All of these might be served without anything on, but you're rarely meant to eat them that way unless it's a mousse with a particularly distinct flavor or texture (e.g. a chocolate mousse might be served without a sauce, but you'd not generally do that with a caramel pudding or almond pudding)
Then again most of these are not served often apart from Christmas, where rice porridge and puddings are a tradition, or as a treat for children.
When it comes to finding non-British bakeries "limiting" the only thing I could think of would be savoury pastries, as that is a weird British obsession and the selection will generally be very small most other places. To me that doesn't belong anywhere, but certainly not at a bakery. At a butchers or a 7-11 or similar comfort-food store, maybe, but not at a bakery..
Apart from that I can't think of any category of baked goods I've found an adequate selection of in a British-style bakery. In actual French-owned bakeries or patisseries (like e.g. PAUL) sure, but most French-sounding bakeries in the UK are British bakeries. E.g Cuisine de France / Delice de France brands are owned by Aryzta Food Solutions of Southall, Middlesex...
And this is the cake selection of a relatively fancy British bakery (Peyton and Byrne), to illustrate my original issue of overly fruity selections:
Berries: Swiss Roll (though this can also be made with cream fillings, it's usually jam in the UK), Victoria Sponge, Bakewell Tart
Fruity: Jaffa Cake, Lemon Drizzle Loaf, Banana Loaf, Elderflower Layer Cake, Banoffee, Lemon Meringe
Non-Fruity/berry: Chocolate & Caramel Explosion (possibly, I would not be surprised to see berries on that in the UK), Carrot Cake, Coffee & Walnut (not a certainty...), Treacle Tart, Chocolate & Salted Caramel
So that is 4 out of 13 where fruit or berries are not a substantial element.
This is in my experience a substantially above average selection terms of avoiding fruit/berry dominated pastry. And I've nice and not put the treacle tart in the fruit category (since it's generally more zesty than overly sweetened lemon.
Here's an example of what I expect a decent selection of cakes to look like at a bakery:
https://samson.no/sortiment/konditorvarer https://samson.no/sortiment/sot-bakst
I have excluded their large cakes and only included the ones suitable to eat in (though most will have a selection of slices from their larger cakes available to eat in at times as well).
Of those the following have fruit or berries: Rosinbolle (raisins), Scones Grov (raisins), Skolebrød (drizzled coconut shavings on top), Eplemuffins (apples), Jacob (raisins), Friand (raspberries), Sitronterte (lemons), Jordbærterte (strawberries), Sitronkake (lemons)
That is 14 out of 26, of which most will not be particularly sweetened by the fruit, as unlike the British selection most of them are small amounts rather than filling, and pieces of fresh fruit rather than jam or similar high-sugar. I would say that would apply to about half of the above.
Note, I am not against using berries and to a (much lesser extent) fruit in pastry, but the dominance of it in UK pastries annoys me. In the selection above you see, on top of a similar selection of different fruits and berries, pastries with fillings based on almonds (macaron style fillings), rum, egg cream, chocolate, vanilla cream, cinnamon, several of them in several distinct variations.
There are a variety of traditional puddings and mousses, usually served with a contrasting sauce. That's the closest you might get to a "bowl of cream" that I can think of. There's also a variety of porridge types but they are usually served as the main meal, not dessert.
All of these might be served without anything on, but you're rarely meant to eat them that way unless it's a mousse with a particularly distinct flavor or texture (e.g. a chocolate mousse might be served without a sauce, but you'd not generally do that with a caramel pudding or almond pudding)
Then again most of these are not served often apart from Christmas, where rice porridge and puddings are a tradition, or as a treat for children.
When it comes to finding non-British bakeries "limiting" the only thing I could think of would be savoury pastries, as that is a weird British obsession and the selection will generally be very small most other places. To me that doesn't belong anywhere, but certainly not at a bakery. At a butchers or a 7-11 or similar comfort-food store, maybe, but not at a bakery..
Apart from that I can't think of any category of baked goods I've found an adequate selection of in a British-style bakery. In actual French-owned bakeries or patisseries (like e.g. PAUL) sure, but most French-sounding bakeries in the UK are British bakeries. E.g Cuisine de France / Delice de France brands are owned by Aryzta Food Solutions of Southall, Middlesex...
And this is the cake selection of a relatively fancy British bakery (Peyton and Byrne), to illustrate my original issue of overly fruity selections:
Berries: Swiss Roll (though this can also be made with cream fillings, it's usually jam in the UK), Victoria Sponge, Bakewell Tart
Fruity: Jaffa Cake, Lemon Drizzle Loaf, Banana Loaf, Elderflower Layer Cake, Banoffee, Lemon Meringe
Non-Fruity/berry: Chocolate & Caramel Explosion (possibly, I would not be surprised to see berries on that in the UK), Carrot Cake, Coffee & Walnut (not a certainty...), Treacle Tart, Chocolate & Salted Caramel
So that is 4 out of 13 where fruit or berries are not a substantial element.
This is in my experience a substantially above average selection terms of avoiding fruit/berry dominated pastry. And I've nice and not put the treacle tart in the fruit category (since it's generally more zesty than overly sweetened lemon.
Here's an example of what I expect a decent selection of cakes to look like at a bakery:
https://samson.no/sortiment/konditorvarer https://samson.no/sortiment/sot-bakst
I have excluded their large cakes and only included the ones suitable to eat in (though most will have a selection of slices from their larger cakes available to eat in at times as well).
Of those the following have fruit or berries: Rosinbolle (raisins), Scones Grov (raisins), Skolebrød (drizzled coconut shavings on top), Eplemuffins (apples), Jacob (raisins), Friand (raspberries), Sitronterte (lemons), Jordbærterte (strawberries), Sitronkake (lemons)
That is 14 out of 26, of which most will not be particularly sweetened by the fruit, as unlike the British selection most of them are small amounts rather than filling, and pieces of fresh fruit rather than jam or similar high-sugar. I would say that would apply to about half of the above.
Note, I am not against using berries and to a (much lesser extent) fruit in pastry, but the dominance of it in UK pastries annoys me. In the selection above you see, on top of a similar selection of different fruits and berries, pastries with fillings based on almonds (macaron style fillings), rum, egg cream, chocolate, vanilla cream, cinnamon, several of them in several distinct variations.
Trollkrem, blotkaker, tilslørte bondepiker to name three.
Also there are several types of 'porridge' for which the primary ingredient is cream but yeah they are served as a main meal rather than a dessert.
As I say this really does come down to personal preference which is largely shaped by where you grew up.
Also there are several types of 'porridge' for which the primary ingredient is cream but yeah they are served as a main meal rather than a dessert.
As I say this really does come down to personal preference which is largely shaped by where you grew up.
Because not everything needs to be as incredibly sweet as Danish pastries tend to be?
But it's the opposite, usually. A lot of Scandinavian pastry is not particularly sweet, whereas the fruit in British pastry tends to be drowning in sugar.
There are some very sweet Scandinavian pastry, but I don't think they're particularly prevalent, and frankly many of the sweetest ones - including the Danish itself - are not of Scandinavian origin. What is today considered a Danish came in an earlier form from Austria; in Scandinavia they are known - with some spelling variations - as wienerbrød; literally "bread from Vienna" though the modern Danish is an adaptation more than straight "theft". Puff pastry in general is not typical of Scandinavian pastry, but probably arrived with the Austrian bakers that brought the basis for wienerbrød/Danish
And I guess the sweetness is probably the reason - more need for conservation. A lot of older Scandinavian baked goods are dry and can last for years in some cases, but the creamier ones may very well largely be new enough for many of them to have come at a time when at least the wealthier people who could afford them would have started having at least ice boxes to refrigerate foodstuffs.
There are some very sweet Scandinavian pastry, but I don't think they're particularly prevalent, and frankly many of the sweetest ones - including the Danish itself - are not of Scandinavian origin. What is today considered a Danish came in an earlier form from Austria; in Scandinavia they are known - with some spelling variations - as wienerbrød; literally "bread from Vienna" though the modern Danish is an adaptation more than straight "theft". Puff pastry in general is not typical of Scandinavian pastry, but probably arrived with the Austrian bakers that brought the basis for wienerbrød/Danish
And I guess the sweetness is probably the reason - more need for conservation. A lot of older Scandinavian baked goods are dry and can last for years in some cases, but the creamier ones may very well largely be new enough for many of them to have come at a time when at least the wealthier people who could afford them would have started having at least ice boxes to refrigerate foodstuffs.
To be honest I can't even think of many British pastries off the top of my head as I'm not a huge fan so I'm not sure which ones you're refering too.
I mean they may not be Danish, but that's what they're called colloquially. I tend to find French pastries the best as I don't find them too sweet.
I mean they may not be Danish, but that's what they're called colloquially. I tend to find French pastries the best as I don't find them too sweet.
>For my part I've never understood why people want fruit in cakes at all.
How do you think your patisserie's finest extensive use of cremes cake would look after 100 years in a hut?
How do you think your patisserie's finest extensive use of cremes cake would look after 100 years in a hut?
[deleted]
Our patisseries finest cakes would have been eaten, rather than left behind, as they actually taste good enough to be something you want to consume.
I'd eat fruit cake more often if it wasn't like the tungsten of calorically-dense foods (compared to chocolate as gold).
Great for arctic and antarctic expeditions, but not so much for sitting on bums in front of screens.
Great for arctic and antarctic expeditions, but not so much for sitting on bums in front of screens.
Sure, this is why I don't always have fruit cake in the house. But, I have been making boiled puddings (a close relative of fruit cakes) pretty regularly lately because I've been watching the Townsends' videos on YouTube about 18th Century Cooking (which are among the most enjoyable, educational, and relaxing videos on the web) and I find the idea of a boiled pudding ridiculous. But, it actually works, and it's actually delicious.
Luckily, 18th Century recipes had a lot less sugar than modern recipes, and so I'm staying under my calorie goals for the day even when I have pudding.
Luckily, 18th Century recipes had a lot less sugar than modern recipes, and so I'm staying under my calorie goals for the day even when I have pudding.
My dad had a penchant for fruit slices [0]. When we were kids he used to wave them in front of our faces and told us he was eating a "flies graveyard". More or less put me off any cake or patisserie that contained currants, sultanas and raisins, or in fact all fruits for life; even now at the tender age of 50 I'm only just beginning to appreciate apple and cherry pies.
[0]: https://imgur.com/a/fKbWb
[0]: https://imgur.com/a/fKbWb
Agreed, I'm very partial to a good fruit cake.
Pro tip: fruitcakes are meant to be doused in in alcohol, usually brandy, rum, or whiskey. That makes them edible.
I'm glad someone made a classic fruit cake joke. I haven't heard one in many years. I haven't seen a fruit cake in many years, either.
Jokes about fruit cakes used to be common. I fear the jokes were too successful and killed off the fruit cake.
I love fruit cake. I wish someone would give me a fruit cake as a gift they way we used to get them when I was a kid.
Jokes about fruit cakes used to be common. I fear the jokes were too successful and killed off the fruit cake.
I love fruit cake. I wish someone would give me a fruit cake as a gift they way we used to get them when I was a kid.
> I haven't seen a fruit cake in many years, either.
Don't you see them at every wedding?
Don't you see them at every wedding?
Fruit cake at weddings seems like an English tradition. I don't remember seeing one at the dozen-or-so American weddings that I've attended over the last 10 years. The closest that comes to mind was at my wedding, where one layer of the cake was flavored with lemon, with a stripe of Raspberry jam in the middle. But that cake was light and fluffy, in contrast to the dark-colored mass of nuts and dried fruit that I think of as "fruit cake".
Oh I didn't realise it was something only we did. Here cakes for weddings are always the very dark and dense fruit cake that this thread is talking about. Then covered in very thick marzipan and then icing.
https://usercontent2.hubstatic.com/7576569_f520.jpg
You keep a slice for the first christening.
https://usercontent2.hubstatic.com/7576569_f520.jpg
You keep a slice for the first christening.
Sadly, no. Although, I haven't been to one in awhile. I reached that age where there's fewer weddings and the divorces are starting.
It's just as good as any fruitcake passed around at Christmas. It never gets opened. It stays perfectly preserved. When you receive the fruitcake at Christmas, you leave it wrapped, and gift it to someone else next Christmas. Only a finite number of fruitcakes need be manufactured. Thus resources are conserved. Only a finite number of fruitcakes ever had to be purchased. Again, resources and economics. It's economical because when you receive the fruitcake as a gift, you have a free gift to give someone next year without spending money. It can be passed around almost indefinitely Best if used by August 9, 2047.
We just have to make sure there's no blockchain forks that devalue existing fruitcake.
I wonder if it goes down to the level of physics. I posit a fundamental Law of The Conservation of Fruitcakes.
Specifically, of a fruitcake is destroyed another one is created, and vice versa. This also means that the universe was created with a fixed number of fruitcakes...
Specifically, of a fruitcake is destroyed another one is created, and vice versa. This also means that the universe was created with a fixed number of fruitcakes...
"If you wish to make a fruitcake from scratch, you must first invent the universe?"
And then you still accidentally find one someone left lying around.
Jay Leno ate some of a 125 year old fruitcake on his show in 2003 - http://www.cbsnews.com/news/maybe-he-shouldve-let-it-breathe...
Hahaha I read the title with fruitcake as the slang for lunatic: really old lunatic found in Antarctica's oldest building :)
Where is this considered slang for lunatic? I've only heard this as slang for homosexual.
It's common in Britain. As far as I know the thinking is: nut (head) => nut case / nuts / nutty etc. => "nuttier than a fruitcake" => fruitcake.
http://www.dictionary.com/browse/fruitcake
Second meaning
Second meaning
You might listen to the song "Fruitcakes" by Jimmy Buffett, he plays with this pun. :]
Heard it all the time in Missouri growing up.
I've always been amused by Americans' hate relationship with fruitcake, all I can assume is that they've never ever had good fruitcake
They should send a piece of it to steve mre
Does fruit cake get better with a century of age or is it still terrible?
I'm pretty sure that's normal for fruitcake.
I'll wait for the video of Ashens eating it
Hadn't heard of Ashens but "Steve" opens a lot of MREs including a 1969 Vietnam war cake, https://m.youtube.com/watch?v=ZVOIgPrDH7E.
Edit: Ashens cake from 1 year later, https://m.youtube.com/watch?v=Z2zXt6irnOg.
Edit: Ashens cake from 1 year later, https://m.youtube.com/watch?v=Z2zXt6irnOg.
This guy ate a cracker from the time of American Civil War.
https://www.youtube.com/watch?v=Ga5JrN9DrVI
https://www.youtube.com/watch?v=Ga5JrN9DrVI
Amusing that the cake was in excellent condition, while the metal box it was stored in was partly decomposed. Once again, reality has one-upped all the jokes.
Even the microbes don't want it.
"100 year old fruit cake tastes just like new fruit cake." /s
The weirdest part about all this is that they have to keep it frozen the whole time and then at the end of it all fly it back down to Antarctica, trek it out to the hut and then leave it there.
They did the same with a crate of whiskey they found a couple of years ago. https://www.nzaht.org/pages/shackletons-whisky
They did the same with a crate of whiskey they found a couple of years ago. https://www.nzaht.org/pages/shackletons-whisky
My girlfriend has done some work in Antarctica before, she said that it wasn't uncommon to find food ten or twenty years past its use-by-date. This is kind of the next level though.
We found 30+ year expired food in my mother's pantry not long ago. I doubt that's particularly rare in the West.
If it's pasteurized, sealed in a can and stored at room temperature there's not much to make it go bad.
The molecules that make up living things (e.g. corn or Spam) are stable at the temperatures at which those things live. If you remove the bacteria that primarily breaks things down there's not going to be much change.
It's no different than a house with 200yo timbers.
The molecules that make up living things (e.g. corn or Spam) are stable at the temperatures at which those things live. If you remove the bacteria that primarily breaks things down there's not going to be much change.
It's no different than a house with 200yo timbers.
I don't know, I wouldn't want to eat this - https://youtu.be/Kx0obvzqh0Q
Not quite food, but we found a bottle of Bailey's in my grandmother's basement that was maybe 20-30 years old. It had turned into Bailey's cheese.
Food colouring was quite interesting, we didn't open most things. The colouring had sort of plasticised, making gooey long threads like a soft sticky bubble-gum in a greasy, oily solution.
When my grandfather passed, we found beer from the 50s and 60s (we guessed at the ages based on the designs -- it was stamped with local sports team memorabilia). We kept some of the Pittsburgh-sports team ones, in fact, and they're at my parents home on display with the rest of my fathers sports memorabilia. I also remember finding very old unopened soda bottles, though I am not sure what happened to those. Point being, I agree with you that it's probably not as rare as one might think on a first pass.
When i cleaned out an apartment in 2003 i found a pickle jar that didnt have nutrition information included in the still fully readable label. Those have been required in the US for decades...
Cake, instant. Type two.
Nice.
https://youtube.com/channel/UC2I6Et1JkidnnbWgJFiMeHA
https://youtube.com/channel/UC2I6Et1JkidnnbWgJFiMeHA
"Nice hiss."
They really should mail it to him considering it smelled OK. I think he'd try eating a bit of it. I doubt it'd be the worst thing he's tried on that channel, even if the nuts are a bit rancid.
It does rather remind me of the cakes that seemed to be popular in the UK in my youth (1970s) that only seemed to be given as presents - nobody ever seemed to eat them.
I wonder how many of them were regifted and just passed around for ages.
I think they were passed around until someone needed a wedding cake and then they were covered in marzipan and Chobham armour like icing. These were cut up and sent to people to say thanks for giving wedding presents - I can remember eating the marzipan but never the cake or the impenetrable icing.
One of my teachers told me of a supposed incident where one of her friends allegedly got the same cake back a year later from a different person than she'd given it to - it was an unusual shape or something.
Of course, she might just have wanted to tell a story to get us interested in her lesson on Christmas traditions.
Of course, she might just have wanted to tell a story to get us interested in her lesson on Christmas traditions.
[deleted]
It looks better than some of the stuff in my fridge.
Still every bit as edible as the day it was forged, I'm sure. Those things are terrifying. But apparently they make very durable emergency rations! On the one hand, they can last a century, and on the other, you can be sure no one will molest them absent desperate necessity.
Much like dwarven bread in Discworld?
"A traveller can go for miles, just knowing there's dwarf bread in their pack. A traveller can think of just about anything to eat rather than dwarf bread including their own foot and even pumpkins"
"A traveller can go for miles, just knowing there's dwarf bread in their pack. A traveller can think of just about anything to eat rather than dwarf bread including their own foot and even pumpkins"
“So we settled down, and now my dad’s got a chain of bakeries in Bugarup.”
“Dwarf bread?” said Rincewind.
“Too right! That’s what kept us going across thousands of miles of shark-infested ocean,” said Mad. “If we hadn’t had that sack of dwarf bread we’d—”
“—never have been able to club the sharks to death?” said Rincewind.
“Ah, you’re a man who knows your breads.”
“Dwarf bread?” said Rincewind.
“Too right! That’s what kept us going across thousands of miles of shark-infested ocean,” said Mad. “If we hadn’t had that sack of dwarf bread we’d—”
“—never have been able to club the sharks to death?” said Rincewind.
“Ah, you’re a man who knows your breads.”
Very much like. I want to say I recall somewhere seeing an interview or similar in which Pratchett mentioned fruitcake as an inspiration for his dwarf bread, but I can't find a cite for that, so may misremember.
The wiki says its a take on food like hardtack, but given the description fruit cake might fit
Just as well-conserved as the Huntley & Palmers website: http://www.huntleyandpalmers.org.uk/ixbin/hixclient.exe?a=fi...
I wonder what's that hixclient.exe
Probably some awful CGI VB6 or C app.
I've had to maintain some of those.
https://en.wikipedia.org/wiki/Common_Gateway_Interface
I've had to maintain some of those.
https://en.wikipedia.org/wiki/Common_Gateway_Interface
> awful CGI VB6 or C app.
I'm starting to have flashbacks to the various C web CGI applications that I used to develop and maintain now... Awful is not the descriptor that I'd have used. These things were abominations, more so by todays "standards." I don't remember all of the details, but I do distinctly remember that user input was an absolute nightmare to deal with, as well as sending/receiving files.
Another nightmarish memory from those days: I once had a co-worker develop the backend to a web CGI in bash (!) and, before I knew he had done it, he was kicking it over the wall for me to finish. I ended up demonstrating why this would cause poor performance and then re-wrote it as C. Yikes. I'm really glad that we've moved beyond all of... that.
I'm starting to have flashbacks to the various C web CGI applications that I used to develop and maintain now... Awful is not the descriptor that I'd have used. These things were abominations, more so by todays "standards." I don't remember all of the details, but I do distinctly remember that user input was an absolute nightmare to deal with, as well as sending/receiving files.
Another nightmarish memory from those days: I once had a co-worker develop the backend to a web CGI in bash (!) and, before I knew he had done it, he was kicking it over the wall for me to finish. I ended up demonstrating why this would cause poor performance and then re-wrote it as C. Yikes. I'm really glad that we've moved beyond all of... that.
> I once had a co-worker develop the backend to a web CGI in bash
I did that once with Fortran 77 on Linux back in the 90's, but just as a joke. IIRC, there were some issues, like you could never suppress all of the console output it produced or something. In general, though, I think it's good to still have a lowbrow CGI option if you just want to throw something together.
I did that once with Fortran 77 on Linux back in the 90's, but just as a joke. IIRC, there were some issues, like you could never suppress all of the console output it produced or something. In general, though, I think it's good to still have a lowbrow CGI option if you just want to throw something together.
Are we really at the point where we need to link to Wikipedia to explain what CGI is? I'm feeling older than this fruitcake.
Correct, it seems to be something like http://www.ssl.co.uk/indexplus
Removing the parameters in the url gives a descriptive error page. (Error from Index+ Web Server (hixclient.exe)
I've found many museum sites running this.
Removing the parameters in the url gives a descriptive error page. (Error from Index+ Web Server (hixclient.exe)
I've found many museum sites running this.
Still seems to be rendering, despite an HN effect. I wonder if they have an active web admin (doubtful) and if they're wondering why traffic has gone through the roof
Why does it come in a metal box?
You don't just wrap a cake in a bag, toss it in the bottom of a ship and expect it to be in good condition when it arrives on the other side of the world.
Metal and wooden crates/boxes did the same job then as cardboard boxes do now.
Metal and wooden crates/boxes did the same job then as cardboard boxes do now.
Well, clearly they should have made the box from fruit cake rather than metal, since the cake looks to be in better shape (no, I'm not entirely serious)
Apparently nobody liked Fruitcake 100 years ago either
I once visited a whaling station down there and it was quite cool to see all the "steampunk" tech laying around, though rusting.
Also there was a British (I think) outpost that had canned food on the shelves from the late 1950s, was a bit surreal.
Also there was a British (I think) outpost that had canned food on the shelves from the late 1950s, was a bit surreal.