Vintage Recipes: Old Chestnuts

January 19, 2016


The September 1984 issue of Gourmet is quite a surprise. In just a dozen pages, you can find recipes for the canonical Brazilian dish, moqueça, Greek moussaka, Japanese enoki mushroom salad, and German spatzel. Pretty amazing for the time. And then there’s an article on Wall Street.

There are also a few hilarious ads. Like this one: IMG_3974

But of all the cool recipes – manioc in palm oil! – at the moment I’m drawn to this seasonally appropriate souffle.




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  • Moe says:

    Wow, sounds really delicious. I just want to make the brandied chocolate sauce and pour it on everything sweet I can. Or spread it out on a cookie sheet on wax paper, place it in the fridge for an hour or so and break it up into chunks. Enjoy with your favorite wine.

  • Alexis says:

    I just made a tea infused chestnut pudding, and can’t stop eating it. Chestnuts are such a treat!