It's January 1951 at Gourmet, and the editors are celebrating the magazine's tenth anniversary by reprinting their most frequent requests. The article offers a few fascinating - and often surprising - insights into what America was eating in the middle of the last century. The recipes literally span the globe. Here are a few that most intrigued me. (Others include Shrimp Creole, Coq au Vin, Chopped Chicken Livers, Onion Soup, Salt Rising Bread and that most ubiquitous of recipes, Lindy's Strawberry Cheesecake.)
You Asked For It: 1951
You Asked For It: 1951
You Asked For It: 1951
It's January 1951 at Gourmet, and the editors are celebrating the magazine's tenth anniversary by reprinting their most frequent requests. The article offers a few fascinating - and often surprising - insights into what America was eating in the middle of the last century. The recipes literally span the globe. Here are a few that most intrigued me. (Others include Shrimp Creole, Coq au Vin, Chopped Chicken Livers, Onion Soup, Salt Rising Bread and that most ubiquitous of recipes, Lindy's Strawberry Cheesecake.)