Volcano Rendezvous

Led by a desire to seriously constrict our dining choices, & to revisit a bygone era wherein aspic was an acceptable foodstuff, we have embarked on an Epic Voyage of Monthly Theme Dinners. Join us here for recipes, photos & Miscellany.

1910-1920 :: Swiss Chard with Bacon


  • Swiss Chard
  • Bacon
  • Hardboiled eggs
  • Vinegar
  • Hot Water


  1. Wash and pick over Swiss Chard.
  2. Cook in boiling salted water, using just enough water to prevent Chard from burning.
  3. Drain and chop fine. Arrange in a mound on a chop platter, surround (crown fashion) with “hard-boiled” eggs cut in halves lengthwise, having cut side out.
  4. Cut a slice off the large end of each egg so that they will stay in place.
  5. Cut five slices of bacon in narrow strips crosswise. Try out one-third cup.
  6. Add one-fourth cup vinegar, diluted with one-fourth cup hot water, pour while hot over the Swiss Chard, scattering the scraps of bacon over top of mound.

(Source: vintagerecipes.net)

  1. volcanorendezvous posted this