A vintage recipe blog bringing old, vintage, classic and retro recipes from the last forty years (and beyond!) back in a blaze of online glory. I collect recipes and through this blog I am sharing recipes from my collection of vintage cookbooks. Please support Recipe Vintage by clicking on ads and donating via Paypal.
Saturday, December 16, 2017
Sabayon au Marsala (1930's)
Here is a classic 1930's dessert recipe from Recipes Rare from Everywhere. I did some research and the modern version of this classic french dessert can be found here. Make sure you have a good glug of Marsala wine to hand!
This version is served warm and sounds like the perfect Christmas dessert or an alternative to mulled wine maybe? This version is provided by one of the junior chefs from the Carlton Club, so it scores highly on the authentic levels!
Danish Chocolate Christmas Cake (1970's)
Danish Open Sandwiches (1970's)
Pheasants in Calvados (Apple Brandy) - 1970's
Canberra Christmas Cracker (1970's)
Faggots (1970s)
Saturday, May 7, 2016
Cold Lamb Cutlets in Jelly - from Recipes Rare From Everywhere pre-1940
COLD LAMB CUTLETS IN JELLY
Put a neck of lamb (well trimmed) in a stewpan or earth. earthenware pot with only just enough water to cover, with 1 onion, 4 cloves, I blade of mace. Stew very gently with the above (if possible) for an hour, trimmings to be stewed with it. When done, lift out the meat, let the stock cool, take off the fat, add a pinch of soaked gelatine and a. dessertspoonful of flour. Let them boil in the stock, stirring all the while to keep it smooth. Lay this mixture all over each outlet separately, and let it get cool and firm. Dish up with frills round, a pile of cold vegetables-cut into shape-er with lettuce and tomatoes, etc.
Mrs. d’A nson.