The Sacramento Public Library is running a Vintage Cooking Challenge this summer that invites the community to explore recipes from historic local cookbooks. The library selected a dozen recipes spanning the years 1890 to 1970, and participants are encouraged to prepare a dish, snap a photo, write a short review, and submit their results so they can be shared on the library’s Facebook page.
This cooking challenge ties into the library’s summer reading program, “Reading is so Delicious!”, which runs from June 1 to August 30 and offers family-friendly activities and prizes for kids, teens, and adults. The vintage recipe theme is a fun way to connect culinary history with summertime reading and community participation.
I chose to try a Corn Tamale recipe published in 1930 by members of the Eastern Star of Sacramento. The Eastern Star building, a historic 6,000-square-foot ballroom in midtown Sacramento, has been noted for its architectural and community significance. The recipe felt appropriately simple and nostalgic, a good fit for a summer experiment in vintage cooking.
The original recipe called for a seasoning called Grandma’s Spanish Pepper, which I discovered is no longer produced. The old trademark for Grandma’s Spanish Seasoning lists its ingredients as ground chili peppers, cumin seed, oregano, and garlic. To recreate that flavor, I used 1 teaspoon of ground New Mexico chili powder plus a dash each of cumin, oregano, and garlic powder. That substitution captured the basic profile of the vintage seasoning without changing the character of the dish.
One technique I adapted: I blended the corn with the milk and eggs before folding in the other ingredients. I made this change because someone in my household refuses to eat whole corn kernels but enjoys cornbread; pureeing the corn kept the familiar flavor while disguising the texture. If you prefer a chunkier texture, leave the kernels whole.
For baking, I settled on 350°F for about an hour. The recipe’s original directions were vague on temperature, so this moderate setting produced an evenly baked, sturdy tamale-like casserole without overbrowning.
The dish was simple and quick to prepare, and I already had the pantry staples on hand. Texturally it was satisfying and held together well after baking. Flavor-wise, everyone in my household described it as “okay” — pleasant and solid but a little plain. Adding shredded cheese, a touch more spice, or serving with taco sauce would elevate the profile. Complementary sides such as chili beans or roasted chicken would also make the meal more complete.
I have a soft spot for vintage cookbooks. They offer a fascinating window into the foods and flavors that were popular in different eras, and I enjoy browsing them like novels—reading recipes, studying photographs, and imagining the tables they once set. Over the years I’ve collected several at used bookstores and from library book sales.
One day I’d love to stage a full table inspired by the images in these old books, recreating multiple dishes to show how a mid-century or earlier meal might have looked. For now, the Corn Tamale from the Eastern Star collection was a satisfying small step into Sacramento’s culinary past, and the library’s Vintage Cooking Challenge is a lovely way to encourage others to try historic recipes and share their discoveries with the community.