July 11, 2017
In July of 1960 Gourmet Magazine cost fifty cents – and some of the recipes were completely crazy. One, for eggplant, has you roast baby eggplants, peel them, cut them in half, seed them, stuff them with an herbal mixture, tie the halves together, pack them in sterilized jars, cover them with oil and vinegar and leave them to marinate for two weeks. I can’t even imagine the result.
But there are also some terrific-sounding recipes for unusual herbs like burnet – which I’ll give you tomorrow. Today, some really good berry suggestions.
Categorised in: Vintage Books and Magazines