Bad Vintage Cooking

A collection of bad, bizarre, or interesting vintage recipes. See "About" for more information. Additional information or higher quality scans can be provided upon request for most recipes.

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Tempting Hamburgers

Cooking for a Man. C. F. Heublein & Bro., Inc. 1953.

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Creamy Avocado Dip

The Blender Way to Better Cooking. Ed. Betty Sullivan. Hamilton Beach, 1965.

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So, White Castle has a recipe site, and this might be the wildest corporate recipe site I've ever run across. Every time I remember this site exists, I start cracking up. I desperately want to know who (if anyone) has ever willingly made any of these recipes.

Recipes - White Castle

In 1921, it all started out so innocently. A five-cent small hamburger. A Castle-shaped restaurant. And nothing like it before, or since. A

My favorite recipes below (all of these use White Castle menu items as ingredients):

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Frosted Cheese Mold

Better Homes and Gardens: cooking with cheese. Meredith Press, 1966.

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Easy Ham Loaf

Cooking for a Man. C. F. Heublein & Bro., Inc. 1953.

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Friday Franks

Shortcut Cooking. Meredith Corporation, 1969.

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Family Skillet Supper

Better Homes and Gardens: cooking with cheese. Meredith Press, 1966.

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Better Homes and Gardens: cooking with cheese. Meredith Press, 1966.

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The Blender Way to Better Cooking. Ed. Betty Sullivan. Hamilton Beach, 1965.

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Toasted Cheese Bowl

Better Homes and Gardens: cooking with cheese. Meredith Press, 1966.

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Lime Mintade

The Blender Way to Better Cooking. Ed. Betty Sullivan. Hamilton Beach, 1965.

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Silver Fizz

The Blender Way to Better Cooking. Ed. Betty Sullivan. Hamilton Beach, 1965.

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Egg-Stuffed Tomatoes

The Blender Way to Better Cooking. Ed. Betty Sullivan. Hamilton Beach, 1965.

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Artichoke Velvet

Better Homes and Gardens: cooking with cheese. Meredith Press, 1966.

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Methven, Barbara, and Joanne Crocker. Microwaving for Holidays & Parties. Publication Arts, 1981.

Sure, cook your unseasoned ground pork in the microwave. Put some foil in the microwave too, I'm sure it's all going to turn out just fine.

I genuinely don't know why people were so dead set on microwaving large cuts of meat in the 80s, I can only assume it's because microwaves were still cool and futuristic at the time.

My high school cafeteria had a giant wood paneled microwave with a dedicated "saute" button. To this day I wonder what the saute button actually did, but I never got to try it out because some kid microwaved a wiffle ball until it caught on fire and destroyed the microwave.

[only-half-ghost]

foil is actually safe as long as you do not crease it at all; the depicted half cylinder form won't be a problem. You use foil in weird 1980s Proper Microwave Cooking (of the sort we no longer do because it's a pain in the ass and not very good) to reduce the penetration of microwaves in a particular part of the meal that you want to heat up less, or more slowly.

Chances are, that saute button used the internal sensors of the microwave the same way old microwave popcorn buttons did, to turn off the microwave based on a level of moisture the food had reached, rather than a timer. Technology Connections' videos about it are fascinating if you've got about half an hour to listen to a guy from the Midwest talk about his genuinely superior 1990s microwave.

all of that said, do not microwave the fucking pork. Get a pan or a baking tray, you lead-poisoned lunatics.

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I am 100% the target audience for videos about 90s microwaves.

I can already tell I'm going to waste so much time watching Technology Connections videos this week, I can't believe I've never run across this channel before.

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Fruit-Flavor Popcorn

Jello: fun and fabulous recipes. General Foods Corporation, 1988.

[w-e-i-r-d-f-o-o-d]

What do y’all think, would the powdered Jello contribute anything in the way of texture? Would Kool-Aid work just as well?

[manic-street-creacher]

I immediately made this upon seeing this, except with blackcurrant hartleys jelly instead (I don't think we have jell-o here). It's incredibly nice

You can also do this with seasoning sachets you'd use to make meals. I tried mango masala popcorn last month. I might try fajita flavour soon

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Lemonade Punch

The Blender Way to Better Cooking. Ed. Betty Sullivan. Hamilton Beach, 1965.

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[image description: a recipe for Lemonade Punch. The ingredients are: 1 lemon, quartered and seeded. 2 tablespoons lemon juice. 1 cup sugar. 2 cups milk. 1 tablespoon lemon extract. Lemon lime carbonated beverage, chilled.

The directions say: put lemon, lemon juice, sugar, milk and lemon extract in blender container; cover and run on speed 5 (or high) until lemon rind is finely grated. Chill. At serving time, put 2 tablespoons of lemon mixture in each glass and fill with lemon lime beverage. Store in covered jar. Makes 1 1/2 cups lemon base (enough for 12 servings).

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