Recipes for Vintage Books and Magazines

This Trifle is No Trifle

December 29, 2017

It’s cold. So cold.  What better way to while away a bit of time than leafing through old issues of Gourmet?

Came upon this trifle in the December, 1983 issue.  Trifles aren’t supposed to be complicated but this one is a serious project. Perfect, in fact, for a day like today.

To my surprise I also came upon a recipe request from one of my mother’s best friends. Lucy lived up the street from us, and I loved going to her house for dinner; she was a fantastic cook. I should have known she subscribed to Gourmet.

And finally, an irresistible ad. If only I’d had the money, back in 1983, to attend one of Marcella’s classes!

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This Ad Actually Ran in Gourmet in 1971!

November 20, 2017

My mother loved her Salton Hotray – she even had one on wheels – which is what made me stop and read this ad.  Let me just say…. no comment.

In the same December issue, there was also this rather delicious meal: Roast Goose, Braised Lettuce, Cherry Savarin.  Sounds like a perfect alternative Thanksgiving.


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A Mad, Mad, Mad Kitchen Project from the Past

November 2, 2017

This is a mad recipe from the December, 1973 issue of Gourmet.  Proof positive that American gastronomes were in the mood to impress their friends with complicated cooking.

Looking for something a bit easier?  This soup, from the same issue, also requires vast amounts of fish stock and cream, but it isn’t quite so crazy.

And yet another reminder of how very long ago this was….

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A Vintage Project

November 1, 2017

It’s that kind of day – gray, cold, gloomy. The perfect day to stay in the kitchen.  The perfect day to make this ornately old-fahioned recipe published in the December, 1969 issue of Gourmet Magazine.


the liver pate thoroughly before using it.

From the same issue, a very French way with fettuccine from the Kennedy’s Whitehouse chef.

And a little reminder of just how long ago that was….

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Pumpkin? Two Very Surprising Recipes

October 30, 2017

Pickle pumpkin balls?  Thanks to Gourmet Magazine, November 1978, here’s the recipe:

And from the same issue, an intriguing (and not uncomplicated) way to stuff a pumpkin:

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