Just in Time for Easter

March 25, 2016

Leafing through this issue of Gourmet from 1951, I found still more proof that pineapples were all the rage. Here, just in time to grace your Easter table, is an old recipe for a cream-filled baked pineapple that must have looked quite spectacular.


And then, of course, there’s that old favorite, roast peacock. I wonder where they bought them.

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Looking for something a bit more sensible? Consider this Burgundy-baked ham wrapped in a crust.

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Afterward, you might need a little bit of this…

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  • Mark. says:

    I think that in a famous article on peafowl, Flannery O’Connor recounted being told that any excess birds make good eating, and having nightmares about that. Presumably one would need a farmer or peafowl fancier nearby with excess livestock…

  • Joy Kramer says:

    One would surely want that peafowl all cleaned up and plucked and whatever you do to a fowl. However, my son does hunt turkey, so he must do whatever needs doing. I’m sure his wife won’t. I can’t imagine eating a peacock and how different would it look on a platter than a turkey? Unless you save all the feathers and arrange them all around it.

  • Jessica says:

    It’s so interesting to think about the animals that we will eat, versus the animals that seem totally unimaginably crazy to serve. I guess a lot of it is wrapped up in how we see and describe/ identify beauty, and how that makes us think about acceptability.

    That pinapple recipe looks incredible! My mom would’ve loved serving something like that in the 70’s.


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