Here's another entry in my recipes from vintage cookbooks series. My mom found this 1913 edition of A Calendar of Dinners at a Portland thrift store several years ago. Knowing my affection for old and eclectic cookbooks, she bought it (for all of $.50) and tucked it away to give to me at the next gift-giving holiday. I often trot it out when I have people sitting around my living room, it's an excellent conversation piece. Most folks are fascinated by the creativity of those early 20th century marketers, as they managed to include Crisco in the preparation of almost every food imaginable.
You can see most of the recipe in the picture above, but just in case you actually want to test this one out, the recipe is also after the jump.
photo by Marisa McClellanThe recipe is copied verbatim from the book, so as not to lose any of it's vintage charm.
For Dressing
1 tablespoonful Crisco
1 teaspoonful mustard
1 teaspoonful sugar
1/2 teaspoonful salt
1/4 teaspoonful white pepper
2 eggs
4 tablespoonfuls lemon juice
1 cupful whipped cream
For Salad
1 quart chopped apples
1 pint diced celery
1 1/2 cupfuls blanched and shredded almonds
2/3 cupful rolled pecan nut meats
For salad. Mix apples, celery and nut meats.
For dressing. Melt Crisco, add mustard, sugar, salt, pepper, yolks of eggs well beaten, and lemon juice. Cook in double boiler till it thickens, then add whites of eggs stiffly beaten. Chill and add whipped cream just before serving. Dressing should be mixed with fruit.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
Reader Comments (Page 1 of 1)
7-28-2007 @ 1:06PM
MJ said...
This is a refreshing addtion to slashfood! Great one thanks!I am enjoying your vintage themes! Love anything vintage.............
Reply
7-28-2007 @ 1:58PM
Kiwi Carlisle said...
Yes! I love food abominations! Keep them coming!
Reply
8-01-2007 @ 10:19AM
Random said...
Mmm mmm! Nothing like artery clogging trans fats in my fruit & nut salad.
I love vintage cookbooks. I often wonder how people willingly eat some of the recipes in there. Any sort of picnic salad atrocity is the best.
Reply
8-01-2007 @ 12:56PM
Lauren said...
Crisco no longer contains trans fats: http://www.crisco.com/about/shortening_0gramstransfat.asp
Reply
8-01-2007 @ 2:34PM
Cheryl said...
Crisco! YUCK!
Reply
8-01-2007 @ 2:38PM
Lauren said...
Crisco contains 50 percent less saturated fat than butter and NO trans fats.
Reply
8-01-2007 @ 3:03PM
Stephanie said...
Actually until recently Crisco was all trans fats, which would be the type of crisco this recipe is calling for. It is NOT beter than butter.
Reply
8-01-2007 @ 3:34PM
Random said...
Yep, what Stephanie said. I haven't bought a tub of crisco in ages after I learned what it was, so more power to them if they've finally reformulated.
Reply
8-05-2007 @ 6:14AM
Jane said...
This sounds Like an early "Miracle Whip"type Mayo substitute. I have many vintage cookbooks and they all seem so eccentric. and the food inedible.
Reply
8-05-2007 @ 2:19PM
MJ said...
I wuld replace the crisco with something else such as yogurt or a lite sour cream. Grew up on crisco and use to not make biscuits with out it, but you live and learn. Heart healthy you only have one~
Reply