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”
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”
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”
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!)”
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”
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
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?
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.
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.