Maybe it’s the cook in me, maybe it’s the history Ph.D. in me, but I love vintage recipes. Even the disgusting ones—and I think that covers most of them. Opening an old cookbook and looking at what people ate several decades ago is a glimpse into how culture, ingredients, and palates have changed. The middle part of the twentieth century, in particular, appears to be a dark age when it comes to home-cooked meals, thanks to the proliferation and popularity of canned and processed foods. I’m sure everybody, even those who haven’t lived the Cold War era, has been force-fed at least one vile casserole recipe dating back to the Eisenhower administration.
Old Weight Watchers cards are especially hilarious. Take, for example, this...filed under “Convenience Fish” (not a good sign)…
You know you want a bite of that. One can almost smell the aroma through the screen.
If the picture isn’t bad enough, the recipe won’t make you feel any better:
Deviled Salmon
1 1/2 cups evaporated skimmed milk 8 ounces drained, canned salmon 4 medium eggs, hard-cooked, and sliced 1/2 cup sliced mushrooms (4-ounce can), drained
1/4 cup bouillon
1 tablespoon dehydrated onion flakes
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika 1/8 teaspoon black pepper Dash of cayenne pepper Diablo Croutons (below)
Combine all ingredients, except Diablo Croutons, in a saucepan. Cook over low heat, 10 minutes. Just before serving, stir in Diablo Croutons (see recipe below). Divide evenly. Makes 4 luncheon servings.
Diablo Croutons
4 slices whole-wheat bread 2 tablespoons tomato juice 1/2 teaspoon garlic
Brush bread with tomato juice; sprinkle with garlic salt. Cut into cubes. Bake at 350°F (moderate oven), until cubes are browned, about 10 minutes. Divide evenly. Makes 4 servings.
Four servings!! Somebody is supposed to choke down a fourth of that pan.
I recently discovered a wonderful YouTube channel that is not nearly as popular as it should be called Making It Modern. The idea behind the show is to recreate a (sometimes revolting) vintage recipe. She then uses the ingredients to create something more suitable for the “modern” palate. Along the way, she talks about the historical context of the vintage recipe. It’s a lot of fun, and I’ve now watched almost every episode. In one episode, she takes on the above deviled salmon recipe, which she calls (you will not be surprised) “The Most Vile Vintage Recipe I Have Ever Eaten.” The results are about what you would expect, although she does transform it into a delightful “modern” recipe.
Any favorite vintage recipes? What do you want to kibitz about tonight?