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injuries-in-dust · 9 months

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Like our fleeting youth, summer is almost over.

#b dylan hollis #vintage cooking #cooking guy #cooking man #cooking #vintage recipes man #vintage recipes #recipies that make you question everything #old recipes

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wilhelmjfinkbs · 1 year

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B Dylan Hollis: my fav parts 3 of ?!

#b dylan hollis #vintage cooking #dylan hollis #tiktok #my hero

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champagnemanagement · 3 months

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i had to try this bc it sounded sooooo weird but also delicious! so i made a meatloaf and topped it with the ketchup meringue and it WAS weird but delicious! next i am going to try other savory meringues like gochujang and mustard (not together).

#meatloaf #meringue #vintage cooking

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potatoes-are-magic · 1 year

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I have discovered what a moderate oven is whenever it's mentioned in one of B Dylan Hollis' videos

#b dylan hollis #vintage cooking

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bilbao-song · 7 months

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Wilton Yearbook of Cake Decorating, 1981.

#vintage #halloween #vintage halloween #80s #eighties #1981 #vintage cookbook #wilton #80s halloween #vintage cooking #baking #80s aesthetic #80s style #eighties aesthetic #retro #hsc:wlt*#uploads*#queue

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spaghetto5000 · 20 days

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♡

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doktorpfannkuchen · 3 months

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🍽 source: Dr. Oetker Schulkochbuch für den Elektroherd (translation: Dr. Oetker school cook book for the electric stove) ➛ publisher: Ceres-Verlag Rudolf-August Oetker KG ➛ 16th Improved Edition 1969 ➛ Printed in Germany

#vintage photography #vintage food #vintage cooking #vintage book #germany #dr oetker #Dr Oetker: Schulkochbuch für den Elektroherd #original colour images #(I love these little cubes of ice cream)#(but also the Whole Damn Lemon with a candied cherry???)

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badvintagecooking · 4 months

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Richard Nixon's Avocado Salad

The Saturday Evening Post Family Cookbook, Ed. Julie Nixon Eisenhower, Frederic A. Birmingham. Curtis Publishing Company (1975).

#food #recipe #recipes #cooking #vintage recipe #vintage cooking

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fromthescrapbook · 5 months

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EGGS.

From a Portuguese magazine issued in the year of 1950.

Here's how to deal with your eggs more profeggsionally. Eggveryday.

Get it?

Translation

«If your wish is to achieve a perfect egg a la coq, place it in cold water and begin heating it up. Remove it once it starts boiling. Done.

Whip your egg whites when making scrambling eggs. They'll grow in volume.

When you have to mix an egg yolk into a boiling liquid, dissolve it first in a little bit of water, milk or even cream to prevent it from coagulating.

To make your omelettes and scrambled eggs fluffiier and taller, add in a spoon of milk per egg.

Both white and brown shelled eggs have the same nutritional value [I'd never thought about it, but it's interesting to know!]

You recognise how fresh your eggs are by dropping them in a saline solution (125g of salt for 1L of water). A very fresh egg will sink to the bottom, an egg with more than 2 days stays in the middle, an egg with more than 4 peaks into the surface, and an egg with more than 15 is completely afloat.

If the shell of a boiled egg dries immediately as you take it from the water, that means it's a very fresh egg.

If you add lemon juice to the water the eggs are boiling in, that will prevent the yolk from turning greenish if you end up leaving them for longer than is necessary.

If you don't digest eggs so easily (in an omelette, scrambled, fried, etc.), squeeze some lemon juice over them to make their digestion easier.»

#1950s #50s #1950 #vintage #vintage magazine #eggs #cooking tips #vintage cooking #portuguese #portugal #vintage portugal #egg a la coq #boiled eggs #omelette #scrambled eggs

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grandmascookbook · 3 months

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