Culinary Crimes: A Stomach-Turner from 1936

Written by Laura VanZant, Assistant Curator at Revelstoke Museum & Archives

One side-effect of going through the newspapers, whether for Glimpses or for research, is that we are always finding… interesting historical recipes. Some are enticing, but more often than not they are nausea-inducing. So welcome to our new blog series, Culinary Crimes, where we share the most stomach-turning recipes we find during our research rabbit holes.

We are starting this series off strong today with this delightful recipe from the April 9th, 1936 edition of The Revelstoke Review. Because what could be possibly better than a recipe that calls for spinach, eggs, AND evaporated milk to be cooked in the same ring mold?!

Do we even need to say anything more about this recipe? I can practically feel the texture of this recipe just reading it, gelatinous and slimy and stringy and… warm. I just had a full body shudder.

Sound off below, would you eat this? And if you would… can you make it and send us a picture and review? I can’t subject my home to this, but if you do we want to hear from you!

We will see you soon for another installment of Culinary Crimes (as soon as one of us finds something in the newspaper!)