The Sacramento Public Library has launched a Vintage Cooking Challenge running this summer. The program invites cooks to try recipes drawn from Sacramento cookbooks published between 1890 and 1970.
Participants choose one of a dozen selected vintage recipes, prepare it, photograph the result, write a short review, and submit their entry to the library. The library then shares those photos and reviews on its Facebook page so the community can see the results.
This challenge ties into the library’s summer reading program, “Reading Is So Delicious!” which runs from June 1 to August 30 and offers activities and prizes for kids, teens, and adults.
I decided to try a corn tamale recipe from the Eastern Star of Sacramento members, originally published in 1930. The Eastern Star building in midtown Sacramento is a historic 6,000-square-foot ballroom.
The recipe calls for “Grandma’s Spanish Pepper,” a seasoning I researched and learned stopped production in 2009. Grandma’s Spanish Seasoning was trademarked in Sacramento in 1940 and listed ingredients including ground chili peppers, cumin seed, oregano, and garlic. To mimic it, I used 1 teaspoon ground New Mexico chili powder and small dashes of cumin, oregano, and garlic powder.
One change I made from the original instructions was blending the corn with the milk and eggs before combining with the other ingredients. I did this because one family member dislikes visible corn kernels but enjoys cornbread-style textures; pureeing the corn hides the kernels while preserving the corn flavor.
For baking, I used 350°F for about an hour, which produced a firm, evenly cooked tamale. The recipe itself is straightforward and quick, and I already had the ingredients on hand.
Overall, everyone thought the tamale tasted “okay.” It’s a solid, simple dish, but could benefit from additional flavor elements—shredded cheese, a bit more spice, or a finishing sauce like taco sauce would brighten it. Served alongside chili beans or roasted chicken, it would make a heartier meal.
I love vintage cookbooks—the recipes and illustrations offer a fascinating window into past culinary trends. I often browse old cookbooks like novels, enjoying the photos and the way recipes are written. Over the years I’ve collected several from used bookstores and the Sacramento library’s annual book sales.
One day I’d like to recreate an entire table spread featuring dishes pictured in these books. The library’s Vintage Cooking Challenge seems like a perfect opportunity to explore those retro flavors and share the experience with others.