85th Anniversary

15 interesting vintage concoctions from the Chatelaine recipe archives

Combing through the Chatelaine recipe archives is endlessly fascinating (so many sausages and weiners in the late seventies!) as what we were eating through the decades really does say a lot about who we were at the time. And while some of the recipes we found wouldn’t be out of place on dinner tables today, let’s just say not all of these vintage recipes would appeal to modern tastes. Here are some of the more interesting and inventive concoctions we dug up. Enjoy!

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1 / 15 Gougère de Gibier recipe

Gougère de gibier

In the ’70s anything with a French name was considered the height of sophistication. Yet when we tested the recipe for this great-looking Gougère de Gibier from 1973, we basically got a chicken casserole that tasted delicious but looked like a deflated soufflé.

These days, we want our food to look as good as it tastes. That’s why we triple-test our recipes to ensure they turn out just like the pictures. They’re guaranteed to impress guests—even without the fancy names.

 

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