15 interesting vintage concoctions from the Chatelaine recipe archives

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.

Salmon steak plate, August 1952

Salads looked a bit different sixty-plus years ago, and according to our August 1952 issue, men had some strong opinions about them: they preferred them as “man-size, hearty, meals in themselves.”

Savoury frosted bouchees, May 1960

Pulled from a ‘Ladies’ Luncheon’ menu, these cream puffs, filled with seafood or poultry fillings — were considered perfect for all the challenges of hosting: “palate-pleasing food, and to manage to greet the guests un-tired and un-harassed.”

Ham mousse spread, October 1960

If a meat mousse is shaped in a fancy mold, does that make it okay to serve? You tell us.

Spanish paella, November 1960

This vintage Spanish paella, built around rice, chicken, shrimp, and clams is always a festive party dish — it may cost a little more than the $3.80 promised back in 1960 to make these days, but seafood paella is still a dish we love.

Kebab broiler, June 1966

This small kebab broiler was a popular appliance for cooking skewers —  we can’t say we have one of these at home (we love our grill), but this is a fun peek into 60s patio cooking.

Salad in a jar, July 1980

This just goes to show that trends do come and go every decade. Even back in 1980, salad in a jar was making waves across Canada! See our modern version here.

Salad in a flower pot, July 1966

Salad in a jar not your thing? How about salad in a flower pot! Haha. Perfect for Mother’s Day, naturally.

Meringue sandwich, June 1976

Can’t decide between eating dinner or dessert first? Now you can have both — at the same time! This savoury-sweet sandwich is literally a fusion of courses and a complete meal.

Salad roll ups, June 1976

It’s no fruit roll up, but this ultimate finger-food comes complete with a prune soldier wearing a walnut hat. You can't beat that!

Steak tartare sandwich, June 1976

When was the last time you had raw egg yolk run all over your open-faced raw meat sandwich? Probably never, since the smarty pants from 1976 thought to use an onion ring to keep the egg yolk in place. A rare treat, indeed.

Strawberry shortcake, July 1976

A summery make-ahead spin on the classic shortcake. This combination of strawberries, cake, and ice cream has us anticipating strawberry season!

Omelette loaf, September 1976 Layered with tomato sauce, cheese, ham, buttered broccoli, mushrooms and two omelets, this loaf is considered “one of the more sensible ways to show off cooking skills” at brunch.

Fresh berry bavarian, August 1983

This berry cream dessert is flavoured with orange liqueur, lemon and pureed strawberries. Made in a mold, this vintage 80s recipe looks so sweet and summery!

Cool as a cucumber, August 1977

According to the archives, "Nothing says coolness like the tangy, refreshing taste of summer cucumbers!" The Chatelaine Kitchen tested this vintage gem recently — get the recipe here.