Vintage Recipe: 1937 Savory Haddock Pudding

This fish dish is adapted from a recipe in a 1937 A&P grocery flyer. The idea of “fish pudding” didn’t sound so great to me when I first saw the recipe which made this savory meal so surprising and satisfying. Why did I make it, then? Because vintage recipes frequently surprise me when I give them a chance, plus it was fun to tease Wayne about his fish pudding dinner. He was very doubtful that it would be even edible until I texted him the above photo at work before he came home. When he ate it that evening he was a happy man. I think you’ll really enjoy this simple recipe if you like seafood. Continue reading “Vintage Recipe: 1937 Savory Haddock Pudding”

Vintage Maine Recipe: Baconized Corn Bread from Cooking Down East

Lots of rain here in Maine this spring which s a bummer. The bright side is that there are more opportunities for staying inside to bake! Today’s recipe is brought to you by Marjorie Standish from Cooking Down East published in 1969. Continue reading “Vintage Maine Recipe: Baconized Corn Bread from Cooking Down East”

Vintage Maine Recipe: 1904 Sanford Orange Meringue Pudding

My newest addition to my vintage cook book library is The Sanford Cook Book compiled by Mrs. Geo. W. Huff and Mrs. M. A. Hewett, Committee for The North Congregational Ladies Society. My favorite part is that it was printed in 1904 by “The Averill Press.” The recipe I’m sharing with you today is probably unlike any pudding you’ve had: Creamy sweet citrus with bits of orange. We’ve had an overabundance of rain and clouds this spring so this bright citrus treat can be a delightful diversion packed with vitamin C! Continue reading “Vintage Maine Recipe: 1904 Sanford Orange Meringue Pudding”

Vintage Maine Recipe: 1914 Simple & Spicy Spring Celebration Cake (With Edible Petals!)

Wayne celebrated a sobriety milestone today–five years! I baked him a special cake inspired by a recipe from my vintage 1914 cook book A Collection of Receipts For The Preparation Of Foods Most Commonly Made In The Songo Kitchen. It was published in Portland, Maine, but “The Songo Hotel” was located in North Bridgton. Continue reading “Vintage Maine Recipe: 1914 Simple & Spicy Spring Celebration Cake (With Edible Petals!)”

Margaret Chase Smith Blueberry Cake

It’s a cold, rainy April in Maine which for me means a great day to be busy in the kitchen! This delightful recipe is from an undated vintage very well-loved pamphlet in my collection, “Maine Blueberry Recipes…” Seventh Edition, Published by The Maine Department of Agriculture. Margaret Chase Smith, who is credited as the creator of this recipe, was a very inspirational Mainer: Continue reading “Margaret Chase Smith Blueberry Cake”

Maine Thanksgiving Pumpkin Pie Recipe

I was talking to my 100 year old Nana on the phone yesterday and shared my Thanksgiving menu. She told me that she has never had pumpkin pie! She explained that she’s an apple pie girl. I was the same way, which makes sense since no one in my family ever served it to me until I had my first ever pumpkin pie last year and loved it.


For this recipe I initially picked three different pumpkin pie recipes from my vintage Maine cookbooks and created my own adaptation inspired by selections from each. Next, I baked a total of four test pies, each tinkered with to improve upon the previous pie. I guess we’ll be eating pie for a while but fortunately they can be frozen!

Maine Pumpkin Pie

16 oz unsweetened pumpkin puree
2/3 cup organic sugar
2 large eggs
1 cup heavy cream
1/2 cup water
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
9″ pie crust, not deep dish

Place the pumpkin puree, water, sugar, salt and spices in a bowl and mix. Beat eggs by hand in a separate bowl, add the cream to the eggs and beat again before adding to the pumpkin mix. Mix by hand until blended. Gently pour into an unbaked 9″ pie crust avoiding the creation of bubbles. Bake in a preheated 425 degree oven for fifteen minutes, then at 350 for another 45 minutes. When it’s ready a toothpick comes out clean. Let the pie cool thoroughly before serving and avoid sudden temperature changes while it’s still hot to avoid cracking. Garnish with whipped cream if desired. Makes eight servings.



Wayne and I think this pie is DELICIOUS and definitely decadent. It’s creamy, not overly sweet and has just enough spice! I also made some pie filling in ramekins. It’s really good even without a crust.

What are your Thanksgiving plans for pie?


My Own Cherokee Purple Tomato & Red Onion Marinara Sauce Recipe

 Yesterday’s yield from the garden: Cherokee Purple & Beefsteak
This has been our first and a most extraordinary year for our organic backyard and deck tomatoes despite being in a drought. Wayne watered and tended to them every single morning so that certainly helped! Besides enjoying sliced tomatoes as is, maybe with cheese or in an omelette, tomato and mayo sandwiches, sliced tomatoes drizzled with vinegar or chopped up with our garden cukes, I’ve been mastering homemade marinara sauce. Contained within that sauce is a secret and scandalous ingredient I will reveal in my recipe!


Cherokee Purple Heirloom Tomato & Red Onion Marinara Recipe

16 cups of chopped Cherokee Purple (or beefsteak which I’ve used in the past, or a mix of both which is doubly delicious!) tomatoes

2 cups chopped red onion

1/4 cup olive oil

1 tsp or to taste pink salt

The secret ingredient? The skins! Leave on the skins! Most everyone and recipe will tell you to remove the skins. That’s crazy talk! Once they are cooked they break down and you won’t even know they are there! More importantly, your body will appreciate it.

From WebMD:

Tomato peels contribute a high concentration of the carotenoids found in tomatoes. The amount of carotenoids absorbed by human intestinal cells was much greater with tomato paste enriched with tomato peels compared to tomato paste without peels, according to a study from Marseille, France. The tomato skin also holds most of the flavonols (another family of phytochemicals that includes quercetin and kaempferol) as well. So to maximize the health propertiesof tomatoes, don’t peel them if you can help it!

Optional: 1 tbsp basil, 1 tbsp oregano, garlic to taste. I’ve used this marinara as a base for soups and chili, not just a spaghetti sauce, so sometimes I leave out the added traditional Italian additions.

Place the chopped tomatoes in a large sauce pot on the stove top. I used a 6 quart pot. Turn the heat up to medium and bring to a slow boil.

While waiting for the tomatoes to start bubbling, sautee the onions on medium in the 1/4 cup of olive oil. Add them to the tomatoes, stir, and bring back to a slow boil. Once it starts to bubble reduce the heat to medium low, or hot enough to simmer for two hours uncovered. Stir frequently, and for me that means every five minutes. This is good exercise! It’ll keep you from sitting too long.
It should look like a really awesome tomato onion stew. In fact you could even stop here, add some peppers, chicken or meat, cooked beans, cumin, paprika and hot pepper and you’ve got chili!
This is what the sauce looks like after simmering and stirring for two hours. Next, with a soup ladle, transfer the sauce into a blender and fill it about halfway. Cover securely, then press the pulse button for only one second! Then wait a few seconds, pulse again for one second. Repeat for a total of four one second pulses. The goal is to blend and chop the sauce but not turn it into a puree.
Next, transfer the sauce into Mason jar. I place mine in the sink in case of splatter.
Let the sauce cool before refrigerating. My recipe produces about ten cups of delicious, wholesome and healthy marinara sauce with 110 calories per cup.


Shown with the remaining non-heirloom tomatoes from the first pic.
The half-gallon Mason jars are great because you can place them in the fridge and pour out the sauce as needed all week. This time around I let it cool and then placed the sauce in two freezer-safe BPA free containers so that Wayne and I will enjoy our summer bounty sometime this late fall or early winter!