Retro Holiday Recipes Resurface, Revealing a History of Culinary Quirks
Indianapolis, IN – A dive intoโค the Indianapolis Star‘s archives has unearthed a collection of vintage holiday recipes that showcase a dramatically different approach to festive โคfeasting. from flaming wax-inspired fruit salads to mustard-flavored gelatin molds, these dishes โขoffer a engaging โฃglimpse intoโ mid-20th century American culinary trends.
The recipes, โคoriginally published in 1958 and 1969, demonstrate a penchant for elaborate presentationโข and unexpected flavor combinations that woudl likely raise eyebrows at today’s holiday tables. Whileโ tastes have evolved, these historical dishes provideโข a unique window into the past and the evolving relationship between food,โ celebration, and cultural norms.
Candle Salad โค(Dec. 19, 1958)
Ann Harrington, then-Star food editor, โpresented this treat “especially forโฃ the small fry.” The ornate โfruit โฃsalad is โฃdesigned toโ resemble a candle and includes pineapple, bananas, chopped nuts,โฃ cherries, and carrot curls, โall bound together with mayonnaise.
Ingredients:
* 1/2 head lettuce,shredded
* French dressing
* 4 large โpineapple slices,well drained
* 2 large bananas,shaped โขas straight as possible
* Mayonnaise
* 1/4 cup chopped nuts
* 4 cherries
*โฃ 4 carrot curls
Instructions:
moisten lettuce with dressing and line four salad plates.Place a pineapple slice on each plate. โPeel bananas, cut in half crosswise, and dip the tapered end in mayonnaise. Roll in chopped nuts and stand โขin the pineapple hole. Top with a cherry and insert a carrot curl as a candlestick handle. Serves four.
Mustard Mold (Nov. 16, 1969)
Submitted by Mrs. Fred E. Schlegel, โฃthis recipe offers a “wintry, presumably wobbly take on โthe classic summer picnic deviled egg.” It features a mustard-flavored gelatin base.
Ingredients:
* 4 eggs
* 1 1/2 tablespoons dry mustard
* 1/4 cup water
* 1/2 pint whipping cream
* 3/4 cup sugar
* โฃ1/4โข teaspoon salt
* 1 envelope unflavored gelatin
* 1/2 cup vinegar
Instructions:
Soften gelatin in 1/4 โคcup water. Beat eggs in a double boiler,โ then add vinegar. Mix sugar, gelatin, mustard, and salt, and add to the egg mixture. Cook over boiling water, stirring constantly. โCool, then fold in whipped cream andโค pour into โขa 6-cup mold. Chill overnight and garnish โwith parsley. โฃMakes 12 servings.
