Zucchini Torte
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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.
It is a large white metal box that measures 12” D x 5.5” W x 4” H and has a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below, which is an order form to purchase the box.)
At this time, we do not know anything about the history of the box. We do show that this box came to us with another box, but at this time, we are not sure if the same person owned them or if the eBay seller grouped them.
View all the vintage recipes from Vintage Recipe Box 400. Click here to view all the Vintage Recipe Boxes we have published in our collection.
Zucchini Torte
Zucchini Torte (VRP 400)
Ingredients
- 3 lbs. zucchini
- 3 cloves garlic, chopped fine
- 1/4 cup olive or salad oil
- 6 eggs, separated and beaten
- 1½ lbs. sharp yellow cheese grated
- 3/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
Slice zucchini, or if eggplant is used, peel and slice. Bring to boil quickly in cold, salted water. Drain immediately and chop coarsely. Saute garlic and parsley in oil until slightly brown. Combine with zucchini or eggplant, beaten egg yolks, most of cheese, salt and pepper. Fold in stiffly beaten egg whites and place mixture in flat baking dish. Sprinkle remaining cheese on top. Bake in pan of water 1 1/4 to 1½ hours, at 325 F. or until set. Serves 6-8.