From China with Love, Circa 1951


You don't think about Americans eating - much less cooking - sophisticated Chinese fare in the fifties. So I was truly surprised to find recipes for an entire Chinese banquet in this issue - Bird's Nest Consomme, Shark's Fin, Pheasant, Bamboo Shoots, Wined Kinghwa Ham.  And yes, there were even a few recipes for tofu. And here they are...



I made the tofu last night (reduced the oil to a single tablespoon, added more garlic, ginger and scallions) and served it over rice. It was a perfect little meal for a hot night. Fresh and simple, like eating clouds.   

But there are, in fact, many fascinating recipes in this issue - for French, Italian and even German dishes.  I'll be posting a few more in the days to come. 

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You can find those dried black mushrooms in just about anyplace that sells Asian ingredients. And, increasingly, in supermarkets.

I am going to try the tofu, too! It sounds really good, and actually the celery does too. My mother used to cook something like that with celery, although I don't think she used soy sauce but I'm not sure. I would love some more of these Chinese recipes! I have a vintage Chinese cookbook, and they used those dried black mushrooms in so many dishes. I am wondering if they are available today.

About this journal
Where am I eating? What's for dinner tonight? And what books have I been reading? For a look at what's going on in my life lately, take a look at this journal, which I try to update on a regular basis.