Friday, May 16, 2014

For my cyber buddy Averyl! Chick-Pea Sauce from Women's Day May 1951

One of my readers, Averyl, who writes the wonderful blog Outdated by Design, requested I post this recipe.  I haven't tried it but Averyl may so check out her blog!

Here you go, Averyl!

If anyone else tries this recipe chime in below in the comments.  :)


PS.  Averyl also wrote one of my all time favorite blogs, American Women Didn't Get Fat in the 1950's, and Snark-free Cookery.  She's busy writing more books and isn't adding new material but both blogs, and her book, are great reads!  Check them out when you can.


  1. Thank you so much, Sarah, for the recipe, mentions and high praise! I will definitely try out that recipe and will report back to you!

    1. OK, so here's my report. It's tasty and different, but there is room for variations. : ) Next I want to try chickpea flour to make a sauce, mix it with cooked pasta, and then top it with chopped tomatoes and fresh basil. Thanks again, Sarah, for giving me inspiration for new dishes!!

    2. Glad you enjoyed it! Would chick pea four make it paste-y? I've never used it.

    3. Not if you add enough water. I keep chick pea flour on hand for making hummus, too. I love it. : )

  2. This sounds like a terrific, stick-to-your ribs dish. I'd be tempted to thicken it up a touch and serve it as a stew or really hearty soup on its own. You always share such appealing, wonderful recipes, dear gal - thank you!

    ♥ Jessica