A salad recipe found in “Swappin’ Good Recipes Feat. Cottage Cheese” published by American Dairy Association in 1970
Unless you were stinking rich I guess this was a salad you might have served rather seldom. Four servings of salad made from 8 freshly cooked lobster tail served with fresh pineapple was not cheap ingredients back in 1970, neither are they today. But man, it looks absolutely delicious.
A recipe for bread found in “The Farmers Family Baking Book” a free E-book published by the Devondale Dairy
Put your overripe bananas to good use and make a loaf of banana bread. You’ll love this bread’s moist texture and simple flavor. Banana bread should form a crack down the center as it bakes–a sign the baking soda is doing its job. Serve toasted with a smear of cream cheese, greek yogurt, or peanut butter and top with mixed nuts. Your kids will love it.
A cake recipe found in “A Sampler of Modern Sour Cream Recipes” published by American Dairy Association in 1970
Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.
Cinnamomum verum is sometimes considered to be “true cinnamon“, but most cinnamon in international commerce is derived from related species, also referred to as “cassia” to distinguish them from “true cinnamon”.
Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.
A fruit cookie recipe found in “Cooky Jar Favorites” published by The Tested Recipe Institute in 1960
Bake quick and comforting fruit bars with a just few simple ingredients. A delicious flashback from those carefree first pre-WWII decades. They’re the perfect treats to serve for everything from Sunday dessert to summer picnics and celebrations of any kind.
As Contry Joe & the Fish once sang; Bring Back The Sixties, Man 😉
A surprising pretzel recipe found in “Det Nye Kjøkkenbiblioteket” (The New Kitchen Library) published in 1971
These delectable small pretzels have – as the name tells – caraway among the ingredients. Many may frown at the thought of caraway in pastries. If you ar not a great caraway fan you might go a little easy on the stuff – at least on the first try. You might to you surprise find it quite delicious.
A recipe from “Chocolate and Cocoa Recipes by Miss Paloa”
published Baker’s & Co in 1909
An American-style fudge (containing chocolate) was found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland, in 1889 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1890, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction.This Vassar fudge recipe became quite popular at the school for years to come.
Word of this popular confectionery spread to other women’s colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.
Fudge-making evolved a variety of flavors and additives as it grew beyond its popularity at colleges.
In every issue of BBC History Magazine, picture editor Sam Nott brings you a recipe from the past. In this article, Sam recreates fake fish – a medieval apple pie for Lent.
In the Middle Ages, people were instructed not to eat meat during Lent. Yet the ban didn’t apply to fish – in fact, Dutch gourmets enjoyed serving up ‘fish’ dishes so much that they devised this fish-shaped apple pie. With no animal products, it’s every bit as virtuous as it is delicious.