Condiments Feed

Schaefer Beer-B-Cue Sauce (See what they did there?)

If you needed an excuse to extend the grilling season, here it is. This recipe makes 3 quarts of sauce. 

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Schaefer Beer-B-Cue Sauce
vintage recipe from 1961 Schaefer beer cookbooklet

1 can (12 oz.) Schaefer beer
2 bottles (14 oz. each) ketchup
1 bottle (12 oz.) chili sauce
2 tbsp. freshly ground black pepper
1 1/2 cups firmly packed brown sugar
1/4 cup Worcestershire sauce
1/3 cup prepared mustard
1 tbsp. dry mustard
1 1/2 cups wine vinegar
1 cup lemon juice
1/2 cup thick bottled steak sauce
Dash Tabasco sauce
1 tbsp. soy sauce
2 tbsp. salad oil
Minced or crushed garlic

Combine all ingredients except the garlic. Pour into pint jars. This sauce may be stored for several weeks in the refrigerator or longer in the freezer. About an hour before using the sauce, add the garlic, if desired. Makes about 6 pints.


Retro dad required appropriate equipment — and clothing — for serious backyard barbecuing.

"These briquettes are hot. You kids go play somewhere else."


Recipe via Alsis35
Photo via Charlie a Go-Go

Retro Barbecue Sauce

Old French's bbq recipe

Barbecue Sauce from French's

3 tbsp. butter
1 medium onion, minced or 2 tbsp. French's Onion Flakes
1 small green pepper, minced or 2 tbsp. French's Pepper Flakes
2 tbsp. brown sugar
2 tbsp. French's Prepared Mustard
1 tbsp. French's Worcestershire Sauce
1 tsp. salt
3/4 cup ketchup

Combine ingredients; simmer 15 minutes. Yields 8 servings.

Serve with broiled frankfurters or hamburgers.

Click here for another barbecue recipe from an old ad.

Three retro recipes from 1967

Evidently, in 1967, sour cream was referred to as "soured cream."

I don't care what it's called, it's awesome. If it didn't have so many calories, I'd just eat it with spoon.

Who am I kidding? I have eaten it with a spoon.

1967 sour cream recipes

Very Special Frosting

Blend 1 pint Hood Soured Cream with 1 pkg. instant chocolate pudding mix, until smooth. Makes enough frosting for 8-inch layer cake.


Sweet 'n Sour Meat Sauce

Slowly heat 1 cup cranberry jelly with 1/2 cup Hood Orange Juice 'til jelly is melted. Slowly stir hot mixture into 1 cup Hood Soured Cream, salt to taste. Serve at once with sliced ham, trkey or pork. Makes about 2 cups of sauce.


Dips and Dunks

Blend 1 pint Hood Soured Cream with:

4-oz. crumbled blue cheese and 1/2 tsp. salt


1/4 cup chili sauce, 1 tbsp. horseradish and 3/4 tsp. salt


1 pkg. dry onion soup mix.

Chill each and serve with hot sauteed meat balls, celery sticks, cherry tomatoes and chips or crackers.


Tuesday Twofer: Cranberry-Orange Relish and Irish Coffee Dessert

Today's recipes come from a 1978 ad.


Cranberry-Orange Relish

2 envelopes Knox Unflavored Gelatine
1/2 cup cold water
1/2 cup boiling water
1 1/4 cups sugar
1 small orange, cut up (including peel)
3 cups cranberries

In blender, sprinkle gelatine over cold water; let stand 3 to 4 minutes. Add boiling water; cover and process at STIR/LOW until gelatine dissolves, about 2 minutes. Add sugar and orange; cover and process 2 to 3 cycles or until finely chopped.

Pour into 4-cup mold or bowl; chill until firm. Garnish, if desired, with orange slices. Yields about 8 servings. 

Irish Coffee Dessert

2 envelopes Know Unflavored Gelatine
1 cup cold milk
1 cup milk, heated to boiling
2/3 cup sugar
2 tbsp. instant coffee powder
1 oz. Irish whisky 
1 oz. creme de cacao
1 cup (1/2 pt.) whipping or heavy cream
1 cup ice cubes (6 to 8)

In blender, sprinkle gelatine over cold milk; let stand 3 to 4 minutes. Add hot milk, cover and process at STIR/LO until gelatine dissolves, about 2 minutes. Add sugar, coffee powder, whisky and creme de cacao; cover and process at LIQUEFY/HI until blended. With blender running, remove feeder cap, add cream and ice cubes one at a time. Replace cap, continue to process until ice is liquefied.

Pour into Irish coffee mugs or dessert dishes and chill 30 minutes or until set. Garnish, if desired, with sweetened whipped cream and chocolate curls. Yields about 6 servings.

ADDENDUM posted Monday, 19 November 

Oops. I programmed this post a few weeks ago and got the dates confused.

Via Gatotchy

Salad a la Russe, 1939 recipe

Picture 2

Here's the recipe for Salad a la Russe as it appears in a 1939 recipe booklet from Mazola Oil.

3 cups finely shredded cabbage
1 cup bright colored vegetables — cooked peas and string beans, grated raw carrots, diced firm raw tomato
Well-seasoned French dressing (see link at bottom of this post)
Thin slices salami or other sausage
Anchovies or boneless sardines
Pimiento strips
Ravogote Mayonnaise (see recipe below)

Combine vegetables, marinate with French dressing and chill. Serve from salad bowl or use individual service, garnishing with sliced meat, fish and pimiento slices. Pass Ravigote Mayonnaise separately.

Ravigote Mayonnaise

1/4 cup vinegar
1/4 cup Mazola
2/3 cup sweetened condensed milk
1 egg yolk
1 teaspoon dry mustard
1/2 teaspoon salt
Few grains cayenne

1 tablespoon tarragon vinegar
1 teaspoon finely minced capers
1 teaspoon minced parsley
1/2 teaspoon onion juice
1/4 teaspoon salt
1/16 teaspoon cayenne

Place first 7 ingredients in order given in a pint jar. Fasten top of jar firmly and shake vigorously for one or two minutes. Chill, then add 1 tablespoon tarragon vinegar, 1 teaspoon finely minced capers, 1 teaspoon minced parsley, 1/2 teaspoon onion juice, 1/4 teaspoon salt and about 1/16 teaspoon cayenne.

Click here for a recipe for French dressing from a 1920s recipe booklet.

Via Millie Motts

A condiment to add to your hamburgers before grilling

This 1999 ad for Kikkoman soy sauce suggests that, instead of using condiments on your burger, you add 2 tablespoons of soy sauce to one pound of ground beef before cooking as usual.

99 burgers

The add also suggests that, for your fries, you add 1 tablespoon of soy sauce to 1/3 cup of ketchup.

Click here to find another retro recipe for hamburgers.

E-Z recipe from 1949 for homemade mayonnaise — UPDATED

E-Z may recipe

The ad is a little hard to read. Here's the recipe for Magic Mayonnaise:

2/3 cup Eagle Brand sweetened condensed milk

1/4 cup vinegar or lemon juice

1/4 cup salad oil or melted butter

1 egg yolk

1/2 teaspoon salt

dash of cayenne pepper

1 teaspoon dry mustard

Place ingredients in a jar, cover tightly and shake vigorously 2 minutes.* If thicker consistency is desired, chill before serving. Makes 1 1/4 cups of smooth mayonnaise.

* Or, place in mixing bowl and beat with rotary egg beater until mixture thickens.



Reading this contemporary recipe for homemade mayonnaise, I realized that one could speed up the process in the above vintage recipe by using an immersion blender instead of shaking.

Via jbcurio