Recipes are just edible heirlooms that happen to come with a science lesson! It’s not complicated, but many old recipes are vague and present unique ingredients that can’t be gotten on the modern side. That doesn't mean you can’t spice them up to fit modern sensibilities.
#1: Seasoning!
The worst thing you can do to a recipe is not season it. No matter the age of the recipe. Many old recipes will not include it in the recipe as it was common knowledge of home cooks of the time. So, the best thing you can do is add salt, sweet or salty, add a pinch of salt. And don’t use sea salt on the first run of an old recipe; you’ll risk over salting the dish.
Basic seasonings:
Chicken: Salt, pepper, paprika
Pork: seasoning salt, salt-free seasoning blend
Beef: paprika, salt, garlic powder, Worchester sauce
Turkey: rosemary, sage, thyme, parsley
Baking: 1/8th tsp salt in any baked good to balance out the sugar
#2: Add what you like
The downside to quite a few vintage recipes is that they lack variety and wow factor. Okay, maybe not wow factor but the dishes with wow factor aren’t what we like eating in the 21st century (I’m looking at you savory aspic). I digress. For example, if you’re reimagining a chicken and dumplings recipe for the week night use a grocery story rotisserie and a box of stock instead of roasting the chicken and making stock.
#3: Trust the Process
When you’re working with old recipes, sometimes the best you can do to bring them back to life is trust the process of what you’re cooking. This especially applies to recipes you’ve never used nor heard of. It is usually best to make the recipe as it is written and then make alterations once you know what you’re eating. Unless it is something common, like salt and pepper.
Whether you're bringing granny's recipes back to life, reimagining that old recipe hidden in the back of the book you forgot you had, or want to learn something new these tips are bound to help you in your kitchen journey.
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