1960s Recipes + Menus


The Way We Cooked: Vintage Gourmet

December 1961

Mound a cluster of seeded Malaga raisins on a large silver platter and put it in the center of the holiday table. Pour 1 cup heated Cognac over the raisins and ignite the spirit. Keep ladling the burning Cognac over the raisins to keep it aflame. The guests quickly put their fingers through the flame and pull out one raisin at a time.

This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

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