A Cake to Conjure With

September 12, 2015


I’m trying to think who would want to create this cake, from the January 1975 issue of Gourmet, and suffering a total failure of imagination.  The same person, I suppose, who’d want to make this Filet of Beef en Gelee.

Should you, however, be that person, here’s the recipe for the cake.  Roll up  your sleeves; it’s going to take some time.






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A Truly Ridiculous Recipe

September 11, 2015


I’m not sure I even need to editorialize about this recipe, which says a great deal about what the notion of “gourmet cooking” was when it was printed, in January 1975.  I imagine Gourmet readers, with a great deal of time on their hands, spending hours making these fussy little hors d’oeuvres. Every single step is time-consuming.

It gives me great pleasure to see these old recipes. And even more to know that this is one I won’t be trying any time soon. Or ever.


Tomorrow, another recipe from the same  issue.  It may be even more absurd.

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A Recipe for a Cool Fall Day

September 10, 2015

It’s hard to believe that Gourmet ever published a recipe for blood sausage, especially one that casually begins, “For every four cups pork blood….” Perhaps in 1951 the average American could go next door and borrow a few pints of blood from the neighboring farmer?

Here, for your delectation, is the recipe.



And if you’re in the mood for those sausages, perhaps you’d like some of these as well?


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Good Sauce, Fancy Booze

September 9, 2015


From 1983 – an unusual green sauce, requiring all manner of interesting herbs


And a stunningly expensive bottle of booze (and remember, this is 1983 dollars).


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Stir-Fried Potatoes – and More

September 8, 2015

A couple of fascinating recipes from the February, 1984 issue of Gourmet.  Although they’re from a winter issue, they could not be more timely.  If you’re going to make these stir-fried potatoes from the much-lamented Auntie Yuan restaurant, what better time to try them than right now, when new potatoes fill the markets?


As for zucchini – well, if you have a garden, you’ll be grateful for this simple recipe.  I made it last night – using red peppers in place of green and upping the amount of basil, and it vanished so quickly I never even got to take a picture!



And I could not resist this ad: farm to table, circa 1984:


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