A friend in Louisiana sent me this link to pictures and recipes from of out of print cookbooks. Did we really eat this stuff? Vegetable Supper Salad anyone? Or how about Jellied bouillon with Frankfurters?
But on the other hand what will people think about today's food in 40-50 years? They will probably laugh at everything non-fat, low carb and artificial sweeteners. As my wise Gran used to say: There is a time for everything. And coming from me: There seem to be foods for every time.
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