The Vintage Spoon
The Vintage Spoon
Fresh, seasonal, garden-grown sides and classic American vegetable dishes.
The vegetable chapter of the 1924 Modern Priscilla Cook Book highlights simple, nourishing, garden-fresh dishes — boiled vegetables, creamed styles, sautéed preparations, and seasonal sides for every family table.
Sweet, tender carrots in a smooth, buttery vintage cream sauce — simple and beautifully authentic to early American cooking.
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