One interesting thing I noticed while going through my Grandma’s recipes. Over time, especially in the past 15 years, companies have reduced the sizes of products. Example: The “typical” can of tuna that was 6.5 ounces in Grandma’s day, is either 5 or 5.5 ounces now. Hence why I use my sister site to post just the recipe, so I can make allowances for any changes or substitutions needed to account for modern adjustments to measurements and food availability.
SO CLOSE to being a good recipe. I know why that ingredient was added, but Grandma Rachel…no. Vintage Recipe card for spaghetti sauce.
Once you see it, you’ll know an Italian grandmama was nowhere NEAR this recipe. That said, I guarantee this was the height of fancy cooking for a 1950’s housewife in the upper midwest. Forgive them, for they know not what they do.
Grandma Rachel and her Midwestern Midcentury Spaghetti Sauce – photo credit Grans Kitchen TableSpaghetti Sauce Recipe Card – Grandma Rachel
Smooth pasta sauces tended to be preferred in my grandma’s set. Instead of blending some of the tomatoes to get a smoother consistency, and to make it more familiar to the Dakotan palate, condensed tomato soup was usually added.
I apologize, but my mom was barely born when this recipe was put to paper.
One interesting thing I noticed while going through my Grandma’s recipes. Over time, especially in the past 15 years, companies have reduced the sizes of products. Example: The “typical” can of tuna that was 6.5 ounces in Grandma’s day, is either 5 or 5.5 ounces now. Hence why I use my sister site to post just the recipe, so I can make allowances for any changes or substitutions needed to account for modern adjustments to measurements and food availability.
Vintage Recipe Card for Double Butterscotch Crescent Rolls.
I have never tasted this. I have an aversion to butterscotch. Grandma tried serving butterscotch pudding for dessert, multiple times, yet my picky little self was not having any of that. All that said, this actually sounds good and now I would try it.
Double Butterscotch Crescent Rolls – photo credit Grans Kitchen Table
Double Butterscotch Crescent Rolls – photo credit Grans Kitchen Tables
One interesting thing I noticed while going through my Grandma’s recipes. Over time, especially in the past 15 years, companies have reduced the sizes of products. Example: The “typical” can of tuna that was 6.5 ounces in Grandma’s day, is either 5 or 5.5 ounces now. Hence why I use my sister site to post just the recipe, so I can make allowances for any changes or substitutions needed to account for modern adjustments to measurements and food availability.
Vintage Family Recipe Card for a alcoholic fruity salad punch.
Back in Grandma’s time, they didn’t follow the rules of “champagne” labeling. So in modern language, this is a sparkling pink wine dessert. More a punch than a salad, but not going to argue with my Grandma, who has long since passed.
Recipe Card 1 for Champagne Festive Fruit Salad – photo credit Grans Kitchen Table
Recipe Card 2 for Champagne Festive Fruit Salad
One interesting thing I noticed while going through my Grandma’s recipes. Over time, especially in the past 15 years, companies have reduced the sizes of products. Example: The “typical” can of tuna that was 6.5 ounces in Grandma’s day, is either 5 or 5.5 ounces now. Hence why I use my sister site to post just the recipe, so I can make allowances for any changes or substitutions needed to account for modern adjustments to measurements and food availability.
Going through Grandma’s recipe cards and converting them to modern recipes, I am finding that everything is a salad to this lovely woman. The last recipe was an alcoholic fruit punch, but she called it a salad. I think she punked me from the grave.
One interesting thing I noticed while going through my Grandma’s recipes. Over time, especially in the past 15 years, companies have reduced the sizes of products. Example: The “typical” can of tuna that was 6.5 ounces in Grandma’s day, is either 5 or 5.5 ounces now. Hence why I use my sister site to post just the recipe, so I can make allowances for any changes or substitutions needed to account for modern adjustments to measurements and food availability.
