From 1776 to 1956
While looking for American Revolution pictures, I found this one of re-enactment soldier frying chicken over a campfire. It reminded me that one of my family’s all-time favorite recipes–for marinated grilled chicken– has become a vintage recipe, even though I did not inherit it from a long-ago ancestor.
My recipe for Marinated Grilled Chicken comes straight from a spiral-bound cookbook that I got when we purchased our first charcoal grill in the 1960s. The book, published in 1956, Big Boy Barbecue Book, touts the Big Boy brand of barbecues and Kingsford Charcoal.
Don’t you love the back cover picture of a typical American family? And of course DAD is the one grilling, because as the blurbs touting the advantages of backyard barbecues says:
“Husbands become the experts and do the barbecuing. Wives take it easy. All they have to do is make the salad and dessert. The kitchen stays clean. The house remains neat. There is almost no washup afterwards.”
In fact a cartoon shows the history of cooking from caveman to modern man grilling.
I like this recipe for grilled chicken so much that I still make it according to the directions in the Big Boy Barbecue Book (original price tag $1.00). I may sometimes use cider vinegar instead of wine vinegar, and fresh parsley instead of dried, and I definitely don’t follow their suggestion to reuse the marinade (see note.)
You can tell by the condition of the recipe’s page in the cookbook, that I have used it (and dripped soy sauce on it) frequently.
This vintage cookbook, like so many of my sources for recipes when I was a young bride, came from an industrial test kitchen. Here’s the credit page.
Do you have a favorite recipe from a vintage product-oriented cookbook?