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’s Blueberry Cake Recipe”
Baked beans and Church bean “suppahs” are a big part of Maine’s food culture. They are healthy, wholesome, nutritious, economical and very tasty. Although simple to make they do take quite a bit of time in the oven. The trade-off is a delicious staple that can be stretched out for many meals.
The recipe I’m sharing was adapted from Flavorfull Maine Baked Bean Recipes published by The Maine Department of Agriculture sometime in the 1970s.