There are entire websites devoted to the revolting food of the 1960s and ’70s, and especially the food photography. It's kind of passé to even notice it these days, I guess.
But this image that came through my Twitter feed (via Cory Doctorow) really got me:
It's from a site called Vintage Recipe Cards, reproducing a card from McCall's Great American Recipe Card Collection. The site has the full recipe, in case you want to make it. Yum!
The recipe made me realize I don't know what hollandaise sauce is. I vaguely know it's part of eggs benedict, but that's about it. (This tells you how much of a cook I am.)
I now know that it's a mix of egg yolk, melted butter, and lemon juice that's usually seasoned with salt and some kind of pepper — white or cayenne. It was first documented in a French 1650s cookbook.
I don't know if its inventors could have imagined its use with ham and bananas.
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