This recipe comes from the Creole Cook Book section of The United States Regional Cook Book, published in 1939. While the instructions are not very detailed, I’m sure anyone who is handy in the kitchen will figure it out. It looks pretty tasty, but I’d personally substitute the veal with another meat, perhaps chicken breast, or [...]

This recipe is from the 1954 Betty Crocker’s Good and Easy Cook Book. 4 loin or shoulder pork chops 1 clove garlic, chopped salt and pepper 4 potatoes, sliced 2 large onions, sliced 1 1/2 cups sour cream 1 1/2 tsp. salt 1/2 tsp. dry mustard Heat oven to 350° (mod.). Trim excess fat from [...]

This vintage recipe is from Let’s Have a Barbecue. The recipe is a bit sparse on details such as what to marinade it in, but I assume their Easy Beef Marinade would be a safe bet. Select a beef pot roast 2 inches or more thick  and marinade overnight in the refrigerator. Wrap roast securely [...]

This recipe comes from Abalone to Zabaglione – Unusual and Exotic Recipes, published by Peter Pauper Press in 1957. 1 pound chopped lean beef 1/2 pound chopped lean pork 1/2 pound chopped lean veal 2 eggs, well beaten 2 cups milk 1 cup soft bread crumbs 2 teaspoons sale 1/2 teaspoon pepper 1 large onion, finely [...]

Thanksgiving is almost here, and delightful turkey recipes are on the minds of millions.  Here is a classic recipe from the Storz Brewing Cookbook.

It is getting to feel like fall here in the mountains of Colorado, and comfort food came to mind today. Retro-styled comfort food! During my day job today, my mind kept drifting off to vintage cookbooks. [no, boss, I swear this is just dramatic food blog talk. My mind was completely on building websites for [...]

This tasty treat is from the 1959 Kenmore Automatic Electric Fry Pan Recipe Book. Nothing like a couple cups of coffee, bread, and something green with onion slices on top to go with your tangy beef goulash! And as it says, “Men, especially, love this dish!” As I mentioned in the review for the Kenmore Automatic Electric [...]

This fine recipe for duck on a spit comes from the 1956 Storz Deluxe Cook Book. 1 6-pound duck 1/4 cup olive oil 3 unpeeled oranges, quartered Stuff duck with pieces of orange. Brush with oil and broil, turning frequently for 1-1/2 to 2 hours. Serve with the following hot sauce. 1/2 cup orange juice [...]