A lot of old recipe books have a section at the back featuring something like miscellaneous tips and tricks, and I found the following in a book from 1912, when cars would have still been unusual: A ten-cent megaphone is … Continue reading →

I like flambe recipes because they are, after all, about setting food on fire when presenting it to the diners. Who wouldn’t love the combination of drama and danger involved in that? Fanny Farmer’s New Book of Cookery, from 1921, … Continue reading →

I came across this recipe for baked macaroni with peanut butter sauce in a Fannie Farmer cookbook from 1921. The addition of peanut butter makes it a bit of a strange recipe, and I’m not sure where the idea came … Continue reading →

I was looking through a copy of Gourmet magazine from April, 1955, and was struck by the writers’ inability to describe food. In case you are unaware, Gourmet is usually remembered as being the most influential food magazine of the … Continue reading →

From a 1694 London cookbook comes this recipe that I thought amusing. Unfortunately it leaves a lot out, like cooking time, but I’m sure a modern cook could experiment and figure it all out. Bread Pudding in Guts Take some … Continue reading →