Frankfurter Loaf – 1967

Posted on Feb 8 2013 - 6:43am by RetroRuth
Categorized as
3248
Tagged as
Related
IMG_0412.jpg

Frankfurter Macaroni Salad Loaf, 1955 – A Mid-Century Recipe Test

IMG_9609.jpg

Christmas Sandwich, 1972 – A Mid-Century Holiday Recipe Test

IMG_8808.jpg

Frankfurter Meat Loaf, 1965 – A Vintage Recipe Test

serving-maskedhotdogs

Masked Hot Dogs – Mid-Century Recipe Guest Test Sunday

IMG_8515.jpg

Salmon Vermouth Casserole, 1977 – A Mid-Century Recipe Test

WordPress Author Box

I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @MidCenturyMenu on Twitter

13 Comments so far. Feel free to join this conversation.

  1. Jenée Libby February 8, 2013 at 5:06 pm - Reply

    I’m proud as HECK to say this was created the year I was born. Definitely a correlation of AWESOMENESS there somewhere. Hallelujah! ;)

  2. Martha K. February 9, 2013 at 12:35 am - Reply

    The ultimate corn -dog!

    • fifi February 11, 2013 at 8:53 pm - Reply

      Oh my, how terrifying. Please make this.

  3. The Naptown Nosher February 11, 2013 at 10:40 am - Reply

    Oh, man. I would so eat that.

  4. Juti February 12, 2013 at 8:51 pm - Reply

    Okay, I fell for this one. We just finished having a Frankfurter Loaf for supper. I’ve got some recipe notes, in case anyone else wants to give it a try.

    The hot dogs float when you put them in the batter, then as they cook they sink toward the bottom of the pan. I’m not sure if a thicker cornbread batter would have helped to avoid the expanse of plain cornbread across the top of the loaf, but it might.

    If you use a loaf pan such as the one recommended in the recipe, bake your loaf a little bit longer. Mine was “damp” in spots, mostly down by the hot dogs.

    I’m thinking of trying it again, this time using a larger dish. You’d want to be sure to remember which way your hot dogs are arranged, so that when you slice the bread you’d get those nice cross sections. Perhaps you could mark one edge with a pimento bit.

    I served it with a nice cold black-eyed pea salad, and barbecue sauce. My husband pronounced our supper “cool!” but shuddered in horror when I mentioned the mushroom gravy.

    • Cristina February 13, 2013 at 9:49 am - Reply

      Sounds good, thanks for letting us know! I might have to try this!

    • RetroRuth February 13, 2013 at 6:13 pm - Reply

      Nice! Did you take a picture? Thank you so much for all of the notes. :)

      • Juti February 13, 2013 at 6:48 pm - Reply

        I can… please let me know how to send it and I’ll be happy to do so.

        I’ve also got a recipe book from 1967 that is full of um, goodies, and would be happy to share them with you. I bought it out of a sense of disbelief that anyone would think that canned tamale casserole was a good idea.

  5. yinzerella February 13, 2013 at 12:41 pm - Reply

    WANT.

  6. sara March 15, 2013 at 8:45 pm - Reply

    my grandmother would actually make this in “muffin” style. no weird dipping sauce,ust ketchup and mustard. love love love it!

  7. Geosomin May 24, 2013 at 10:08 am - Reply

    My grandma used to make this without any sauce. It was yummy. I make mini versions of it still with my twinkie pan…

  8. Roni July 14, 2013 at 6:32 pm - Reply

    I wonder if flouring the hot dogs, as you would fruit, would keep them from rising or, sinking?

    • RetroRuth July 16, 2013 at 6:38 pm - Reply

      Maybe! It would be worth a try!

Leave A Response