This recipe card came to me through the Recipe Tin Project, a project where I cook my way through an old recipe tin full of vintage recipes. But you might have already guessed that. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way. The recipes come from different people with different handwriting; some have sweet illustrations while others are on plain (often smudged and stained) index cards.
This card was torn in half at some point and has a colorful illustration of a soup tureen, some grapes, and a head of lettuce (or maybe cabbage?). The recipe comes from someone named ‘Charlotte’ and has the ingredients and instructions listed out in linear, step by step fashion, which I am always very grateful for. Sometimes with these old cards, you don’t get quantities or instructions so I’m always happy to see this kind of detail!
Now, the card calls for a full pound of walnuts or pecans. I used pecans, but you really could use any nut here — I imagine hazelnuts or cashews or almonds would be delicious too.
