#vintage recipes
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"Sounds like it must sting, but hey, whatever gets you going!"
#b dylan hollis#cooking#cooking guy#cooking man#vintage recipes#tiktok#recipes that make you question everything#the indignant chef
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🎄EGGNOG PIE🥧 FROM 1964
You’re right Dylan. Dessert is always the answer.
#video#tiktok#b dylan hollis#old recipes#vintage recipes#eggnog#gram cracker pie crust#nutmeg#vanilla pudding#whipped cream#liquor
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#b dylan hollis#tiktok#bdylanhollis#cooking#baking#food#1978#ice cream bread#cook book the book#this recipe comes from the cookbook called cook book#vintage#vintage recipes#recipes#bread#ice cream#dylan's kitchen#what do you take me for? grown?
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Meat and fruit can certainly be combined in interesting and delicious ways. Think of the humble date in bacon. The fancy duck a l'orange. The controversial pineapple on pizza. But there are limits. There are limits and Germany in the 1980s found every single one of them.
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Might I interest you in some
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Chef Boyardee, 1983
#chef boyardee#beefaroni#food#canned food#ethnic food#vintage recipes#vintage advertising#1980s#1983
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Kitchen Utensil list and Imagery
Warne's Model Cookery Book, first published in 1800, my copy is circa 1880s
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1963 Strawberry Jello Dessert advertisement
#1963#jello#60s#1960s#strawberry#pie#Dessert#vintage recipes#cerealkiller#vintage food#food#vintage advertising#vintage magazine#kitchen#magazine
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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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Poorman’s 🍦Ice Cream🍦from 1949
#vid#video#tiktok#b dylan hollis#old recipes#vintage recipes#ice cream#evaporated milk#powdered sugar#vanilla
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Further adventures in baking: on Sunday the boys were coming round, so I whipped up Tomato Soup Cake from B Dylan Hollis’ essential Baking Yesteryear cookbook (“the best recipes from the 1900s to the 1980s”). I know it sounds odd, but tomato soup cake was a housewife’s staple in the 50s, 60s and 70s (I remember my mother making it when I was a kid), it’s an extremely user-friendly recipe (I’ve made it twice now) and you can’t actually taste the tomato soup (it tastes primarily of cinnamon, nutmeg and cloves). Recommended! Watch B Dylan Hollis break it down here.
#tomato soup cake#b dylan hollis#baking yesteryear#retro recipes#vintage recipes#home baking#kitsch#retro#lobotomy room#cake#spice cake
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#b dylan hollis#bdylanhollis#dylan's kitchen#tiktok#cooking#baking#old recipes#recipes guy#vintage recipes#recipes#impossible pie#1969#1960s#food#let's hope this doesn't kill the blender#and that's it#ndghnf ENOUGH#IMPOSSIBLE#how did that work... you crazy old people#apparently this pie makes itself#MMMMHMH#i have my doubts
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Ever had a tuna jello?
I have not had it but I have certainly heard the tales
unfortunately olives are the one food I can't make myself eat so any recipe with them is a no go for me. Weird line to draw, I know, but I guess I have to draw it eventually
also why i haven't tried the Tuna and Waffles recipe
Because i can't stand olives
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Just for a wee taste of what you bitches asked for, let me share the entirety of that beautiful beautiful cover pic
1959 was… an interesting time in food history lol
Transcription:
Make it a dinner to remember…
Make FRENCH’S Crown o’ Gold Meat Loaf
Crown o’ Gold Meat Loaf
1 1/2 cups fine soft bread crumbs
1 1/2 lbs. ground lean chuck beef
4 egg yolks
1 1/2 tsps. salt
2 tbsps. French’s mustard
1 1/2 tbsps. prepared horseradish
3 tbsps. finely diced green pepper
2 tbsps. French’s Minced Onion
1/2 cup ketchup
Crown o’ Gold Topping
4 egg whites
1/4 tsp. French’s Cream Tartar
4 tbsps. French’s Mustard
High… Gold… and Handsome… Here’s a new meat loaf idea with a savory, golden topping. Mix bread crumbs with meat. Combine remaining ingredients. Blend into meat-bread mixture. Pack lightly into a 9-inch casserole and bake in a moderate oven (325 degrees F) 30 minutes. To make topping: beat egg whites until foamy; add cream tartar; beat until very stiff. Fold in mustard gently. Swirl on hot meat; return to oven; bake 20 to 25 minutes longer or until topped with brown. Makes 6 to 8 servings.
Friendly warning: Because French’s Mustard is made with rare spices, specially grown mustard seeds and finest vinegar, it has a special flavor, texture and color all its own. Don’t expect the best results from this recipe with any other mustard.
On Food… In Food
No other mustard
Has the light and lively flavor of
FRENCH’S MUSTARD
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Peanuts Cook Book first printing January 1, 1969.
#peanuts#charlie brown#snoopy#books#vintage books#1969#old books#cookbooks#novelty cookbooks#old recipes#retro recipes#vintage recipes
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