Presenting the first in an occasional series of scans from the recipe files of my partner's mother, the late Jeanne Feinberg. She was a gourmet cook--really!--but, let's face it, the 1950s-1970s era was an odd one when it came to American cookery.
Brace yourselves, people. I'm starting you off easy. There's some weird stuff coming up.
Click to embiggen ... if you dare.
6 comments:
You are obligated to make these and rate the recipe. Please. I'm dying to know how the insouciance of the caraway seed plays off the tang of the onion juice. And why are there no instructions for how to juice an onion?
The 1950s and 1960s were indeed an odd period.
Isn't that amazing!
That "cream cheese, onion juice, milk and caraway-seed dressing is sort of interesting.
I wonder if Jeanne Feinberg ever really made that recipe, or if she just thought it might be useful. The card doesn't look very stained, so I bet she didn't make it.
It's too bad you ddin't post this a few weeks earlier, so punkinsmom could have made them and given them away for trick or treats.
Punkinsmom: I'm pretty sure you can get an onion juicer at Williams Sonoma for $75.
Talley: Will swears this was never actually served, BTW.
Grammarian: Are you TRYING to get her house egged?
Coming up next: The meat-za.
This is the only recipe I know of that might actually be improved by using a soy-based meat substitute.
Oh my. Serve on toothpicks. Oh my!
You've inspired me to go digging through my Mum's recipe box...
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