Retro Food For Modern Times

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 It was originally made with bread dough but short pastry has been substituted in modern recipes.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.

Signature 1

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:

Signature 1

French Toast Soufflé
National Cheese Soufflé Day

30
Jul
2015

MFCB 8 – The Neapolitan Omelette

categories: 1970's food, 1970's recipes, Eggs, Margaret Fulton Cookbook, Omelette, Pasta

Now, this one really has me bamboozled.

My first reaction was “That’s one of the dumbest things I ever heard of. Who puts spaghetti into an omelette?”

But then, I started thinking…what if you replaced the tomato puree with bacon? Would you get something like a reverse carbonara? What if you added fresh tomato? And mushrooms?

Might the Neapolitan Omelette not become something utterly delicious?

I’m throwing this one over to you in a couple of ways.

You can cook it and let me know.

Or you can comment and let me know if you want me to cook it when I get home.

Or both…

Comment, send photo’s if you decide to make it and we’ll decide if this is a lost classic or if it should have been left in the 1970’s.

Signature 1

28
Jul
2015

The Margaret Fulton Cookbook 7 – Omelettes

categories: 1970's food, Eggs, Margaret Fulton Cookbook, Omelette

Many a good cook’s reputation has been built on the ability to make an omelette.

– Margaret Fulton

Many a photographer’s reputation was ruined by putting feathers in an already overcrowded photo of an omelette.

Gross. And unhygenic.

In contrast, the modern photo tips a wink to the Elizabeth David classic “An Omelette and a Glass of Wine”.

Gorgeous.

Here’s the recipe

Enjoy!

Signature 1

25
Jul
2015

Margaret Fulton Cookbook 6 – Missing from the Modern

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

This is worse than the trout of nightmares.

I’m voting that this has to rank pretty high in the list of three words that should never be put together.

JELLIED. TURTLE. SOUP.

W.T. F. People of 1977?

You had a lovely Olive and Onion Tart and some fabulous canapés to eat. Why on earth would you choose to eat soup made from turtles? First that’s just gross and second, they don’t even look like they’d taste good.

Don’t even try to make it better by adding some totally delicious avocado. I’m calling shenanigans on you on this one!

Even worse. I was alive then. My mother better never have fed me turtle soup jellied or otherwise. Or we’ll be having words when I get back.

Signature 1

Related articles