Despite my questionable attempt at baking for Halloween, I thought it’s about time to get back onto the cooking horse and try some more vintage recipes but this time, for Valentine’s Day. After a fair amount of research and looking through old cookbooks and recipes online, I found a vintage treat with a confusing name but in general, sounded pretty delicious and I was also able to wrangle up a guinea pig to taste test with me. So today we are making a Salad from 1952 (which is nothing like a normal salad at all… not even a little bit) from this website. Aprons on!
I have a copy of the recipe which I found on midcenturymenu.com here for you, please make sure you credit them if you share this image! If you have issues reading this image, I have written out the recipe below.
1/2 cup Milk
1 1/2 cup of cranberries (I used frozen)
1/2 pint of cream (whipped)
- On a low heat, melt the marshmallows in the milk and mix well.
- In a separate saucepan, cook the cranberries in 1/2 cup of water until they have dissolved into a thick sauce.
- Combine the cranberry and marshmallow mixture together. Let it cool slightly.
- Whip the cream and then add it to the cranberry/marshmallow mixture.
- Freeze for several hours (even overnight) and serve as ice cream.
I froze my salad in a pyrex bowl with a thin layer of glad wrap on top to prevent freezer burn or the salad absorbing “freezer taste”. I ended up freezing it overnight as I ran out of time to test it the first day it was made. In doing so, I was able to taste test it with my pinup bestie, Miss Vintage Orchid.
At first, it wasn’t easy for her to figure out what flavours were going on but she was on the right track by guessing strawberries and yogurt. There was a good balance of sweetness from the marshmallows and a tartness from the cranberries. As I am not a huge fan of ice cream, I was surprised how much I liked this salad as it wasn’t overly sweet and I enjoyed the cranberry taste to it.
You can serve this salad frozen in individual molds but I chose to just scoop it like ice cream and serve it in little vintage cups. I think this recipe was very easy to follow and would be easy to do with children as long as they’re supervised. This is a great treat in summer as well as a lovely thing to serve if you were hosting a vintage garden party. Of course, being a frozen “salad”, if you eat it too quickly you will get brain freeze … good one Miss Vintage Orchid.
Overall, this was a delicious salad and one of the best I’ve ever tasted. I will keep this recipe in mind if I ever go on a salad diet! If you ever try this recipe, please let me know! I’d love to see your creations.
Note: This is not a sponsored post. All opinions and thoughts expressed are solely my own and not influenced in any way.