Taryn Nicole, Author at Retro Food For Modern Times

10
Aug
2015

MFCB 13 – Missing from the Modern Part 3

categories: 1970's food, 1970's recipes, Bad Retro Food, Margaret Fulton Cookbook

It seems fitting that for the 13th (and last) part of this series that we hit what has to be the weirdest photo in The Margaret Fulton Cookbook. I’m not even sure where to start with this one….

This lady’s incredibly hairy arms?
The weird tan line across the back of her wrist?
Why would you put your thermometer in the meat and then rub the salt over it. Surely it’s just going to get in the way?
What is that even doing there? Don’t you take the temperature during cooking not before?
Why would you even want a photo of someone rubbing raw meat?

So many questions. So few answers…it boggles my mind!

It seems so right…and yet so wrong to leave you with this image but I’m back from holidays and normal (or what passes for it ’round here) transmission will resume shortly!

Have a great week!

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07
Aug
2015

The Margaret Fulton Cookbook 12 – Sunday Roast Chicken

categories: 1970's food, 1970's recipes, Chicken, Margaret Fulton Cookbook

Margaret’s Mediterranean Chicken from 1977 fits the bill of being big and fat and crisp and brown. Not to mention utterly delicious.

Mediterranean Chicken - Then — Mediterranean Chicken – Then

And when you’re onto a good thing? Stick to it:

Mediterranean Chicken - Now — Mediterranean Chicken – Now

if only the modern picture had a glass of wine in it, it would be perfect! But both of these are pretty superb pictures, you can almost taste and smell that lovely roast chicken!

I liked this so much I made one myself:

I think it is such a genius idea of Margaret’s to change the vegetables from the traditional roast – the tomatoes, mushrooms and olives were delicious, although I did throw in a few potatoes too.

Here’s the recipe so you can make it too:

Have a great week!

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05
Aug
2015

The Margaret Fulton Cookbook 11- Fish

categories: 1970's food, Fish, Margaret Fulton Cookbook

Fish…is fresh when the eyes are bright, the flesh is firm, the gills red and the scales do not come off easily. Fish should smell of the sea.

The biggest crime is to overcook fish. Whichever method of cooking you choose, watch your fish with loving care, serve it with a glad heart and a touch of parsley, a wedge of lemon or a dash of paprika”

– Margaret Fulton

Fresh lively vibrant seaood

THEN:

Yikes! So much fish, none of it looking all that appetizing. And that fake background of the sea. Because that’s where fish comes from kids. Just in case you didn’t know….

NOW

I really want to be on a beach somewhere watching the sunset and eating some fish and chips as mouthwateringly delicious as these.

Margaret Fulton’s Fish and Chips

What do I love about this photo? The crispy fish, the sharp salt crystals, the hazy tartare sauce in the background, the muted colour sheme that makes the fish, the chips and the lemon just pop…so, in short everything!.

Hope your having a great week! Now go eat some fish and chips…you know you want to!

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03
Aug
2015

The Margaret Fulton Cookbook 10 – Quiche Lorraine

categories: 1970's food, Baking, Eggs, France, Margaret Fulton Cookbook, Pastry

A quiche is an open-faced tart with a savoury custard filling. It was originally made with bread dough but short pastry has been substituted in modern recipes.

The pastry should be rolled as thinly as possible…there should be a lot of creamy filling on very little pastry.

– Margaret Fulton

Both of these look pretty good. But I am very fond of a quiche so more is pretty much more for me!!! But I totally understand why most people would prefer the understated elegance of the modern photo

Here’s the recipe!

Hope your week is fabulous.

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01
Aug
2015

The Margaret Fulton Cookbook 9- Soufflés

categories: 1970's food, 1970's recipes, Margaret Fulton Cookbook, Soufflé

Another classic photo – the vintage version is so busy, cramming both the finished soufflé and the ingredients into the photo. The modern photo is very understated and the soufflé has a lovely goldeny brown top. By comparison, the vintage soufflé looks under cooked.

Cheese Souffle - Then and Now — Cheese Souffle – Then and Now

Don’t be afraid, you know you want to. Here’s the recipe:

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French Toast Soufflé
National Cheese Soufflé Day

Author: Taryn Nicole

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