In a blog post I posted when I first start Quaint Cooking, I wrote about how Jell-O and other gelatin based products didn't really play a huge part of my youth. I originally set a challenge to work my way through the 1970s The New Joys of Jell-O to see how I felt about Jell-O … Continue reading The Gelatin Diaries: Crested Jell-O Whips
The Mystery Chef had a radio show during the 1930s and 1940s that introduced gourmet recipes that were affordable but little is really known about him. I will admit getting to the bottom of who was the man behind The Mystery Chef was a little bit difficult. I read quite a bit of news paper … Continue reading The Mystery Behind The Mystery Chef
Dione Lucas, who I wrote about here, had strong opinions on a lot of things. Her opinion on the ever comedic and lighthearted Galloping Gourmet was that "there is no need to introduce buffoonery into cooking". She once called commercial mayonnaise a "hi-jinx on the American public". Also, she stated that it is "better to … Continue reading Dione Lucas’ Omelets
When thinking of French cooking in mid century America, most of our thoughts go straight to Julie Child and her iconic tome dedicated to French cuisine Mastering the Art of French Cooking. There are some that also probably think that Child’s cooking show “The French Chef” was the first of its kind but a few … Continue reading Dione Lucas: The Mother of French Cooking in America
To know the history of the Grasshopper Pie, we first need to discuss the drink that inspired the dessert because, unlike the chicken and the egg, we do know which came first. For those who are not familiar with this alcohol concoction, the Grasshopper is made by shaking some cream, crème de menthe and crème … Continue reading Grasshopper Pie
When thinking of the 1920s, a certain image pops in to most of our heads. It usually involves cool girl flappers with their bobbed hair dancing the night away while drinking gin. Thoughts go to frivolity and decadence not of practicality and sensibility. Least of all does the mind go to the name Aunt Sammy … Continue reading History of Aunt Sammy and Her Recipes
I like vintage. I have an appreciation for it and finding excitement for it online is not hard. On Instagram and YouTube, I follow many lovely women and men that adore the clothing, the decor and the music. I can find followers of rockabilly, art deco and the swinging jazz. I have witnessed dedicated passion … Continue reading Quaint Cooking: A New Beginning
Its another Mrs. Beeton's photo this week. This time an illustration on how to make Pastry. The Caption on the picture reads: "Sieve the flour, add water and mix with the fingers; roll out and place the butter in the centre; fold the ends over, making an envelope for the butter; roll out; method of … Continue reading Mrs. Beeton’s Pastry
This week's pictures are from Mrs. Beeton's All-About Cookery which was first published in 1861. My copy of this cookbook is most likely from the 1930s, as much to my chagrin, I can't seem to find a official date. The only clues I have are the advertisements inside as well as one written recipe that … Continue reading Mrs. Beeton’s Fish
For this week's vintage food picture, I decided to do a collection of cakes from different cookbooks throughout the years. Somehow I thought this would be a little quicker than writing a few paragraphs about one picture. I was wrong. I think it actually took longer. Silly little me...... Top Row 1- Chocolate Checkerboard … Continue reading A Collection of Cakes
