The Spirit of Seventy-Six!

In honor of the 250th birthday of the Declaration of Independence, all recipes through August 16, 2026 have been from Centennial and Bicentennial cookbooks and the 1796 first American cookbook. Enjoy this look at the (gastronomic) spirit of ’76 as we enjoy the sestercentennial!

I’ve also published a Sestercentennial Cookery with recipes and photos.

Pickled Shrimp: Pickled Shrimp, from the 1972 Southern Living Creole Cookbook, and contributed by Mrs. John Sawyer Barr, III, Oak Ridge, Louisiana.; seventies; 1970s; Southern Living; recipe; shrimp; pickled food

I had never heard of pickled shrimp until I ran across it as an ingredient in coconut cabbage, which I’ll be featuring next week. This would be a wonderful little snack speared with toothpicks, but it’s great with cabbage and probably with pasta.

This example was contributed by Mrs. John Sawyer Barr, III, of Oak Ridge, Louisiana. Southern Living liked it enough that it appeared in both the Creole book and the Southwestern book.

Drop in again soon for another vintage recipe! I’ll have a different recipe every Sunday afternoon throughout the year. Keep an eye on this page or subscribe to the RSS feed for further details. You can also browse past featured Club recipes as well as some of the vintage promotional cookbooks I’ve used as sources. And I collect many of these recipes in A Traveling Man’s Cookery Book.

Recipe blogging:

Originals:

Inspirations:

Archives:

This is what enjoying life is all about. To be together. Food, family, friends. Wine. — Jacques Pépin (Heart & Soul: Fete Des Boules)