Kitchen-Tested Vintage Recipes

In 2010 I resolved to cut out all factory chem-cuisine in favor of cooking at home from scratch using basic staples and minimally processed foods. To help accomplish that goal I've been amassing a very large collection of vintage recipes dating from the Victorian Era through the 1970s. The recipe sources are from over 1,000 magazines, antiquarian books, pamphlets, regional cook books, booklets and hand written recipe cards I purchase at estate, rummage and yard sales.

While the real, homemade meals prepared in kitchens of yesterday usually weren't glamorous and are often the subject of snarky blogs, they were generally made with wholesome, minimally processed ingredients...and love! I'm offering you reimagined gluten-free recipes that will bring a bygone era to your kitchen. The spirit of the recipes I share with you is in a most non-ironic and humble way with the hopes that you will enjoy them. I'm not a "foodie." I cook like a granny! 

In the summer I have a small vegetable garden and shop at my local farmer's market. I also make frequent use of minimally processed and organic frozen produce in my cooking which has been in kitchens since the 1940s. Frozen vegetables are often fresher than those on the shelf (off season) since they are generally blanched and packaged shortly after they've been harvested. Also, many have been chopped, saving you time with prep and clean-up.

Canned goods are also retro but BPA, now present in most cans, wasn't used in canning until the 1960s. Some studies suggest that BPA can contribute to obesity and there have been links to breast cancer. Fortunately there are now many manufacturers offering BPA-free cans.

NONE of my gluten-free recipes contain Xanthan gum or rice flour. You can read more about gluten-free vintage cookery here.

I offer you calorie counts with my kitchen tested recipes so that you can plan your meals if you are watching your weight. Nothing is cooked in a microwave oven since I don't own or want one.

I had to retrain my taste buds to know the difference between artifice and genuine flavor. Fake foods tend to deliver sensory overload so that when you first wean yourself off of them you might confuse the absence of chemical slather for a lack of seasoning. Think of it as having always listened to really loud raunchy music when suddenly you begin to tune into something unplugged and subtle that nourishes you to your core.

If you like vintage recipes, check out my cook book with gluten-free recipes from World War One through the Great Depression!