Old fashioned Griddle pancakes, also called Dropped Scones or Scotch Pancakes. These are easy to make and make a lovely breakfast dish, tea time treat or a dessert dish.
I’m still looking through the 1940s recipe book and found these wonderful one dish meals or casseroles. That’s the type of meal I really love! Easy to make and easy to clean up afterwa…
A playful parody of and humorous archive America’s penchant for bizarre food combinations, harking back to the Golden Age of peculiar creations.
From retro cakes and pies to appetizers and mains, these forgotten foods of the 70s will bring nostalgia and satisfied smiles to the table every time.
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Step into the pages of an old church cookbook and you’ll find cherished desserts like these.
58 p. : 21 cm
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The following recipes are from A Picture Treasury of Good Cooking, 1953. All of the recipes look so good, I want to share them all!! Hope you find something new to try! REMEMBER: Serve food respo…
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Here are a bunch of delicious recipes from the vintage recipe book “Shortcut Cooking”, from 1969. Hope you find a new favorite! REMEMBER: Serve food responsibly….use vintage dish…
Last week I mentioned how much I loved the tv show Get Smart. Thinking back, the main attraction probably wasn’t the humour, the wacky contraptions, the escapades or the resolution where good alwa…
119 p. ; 20 cm
From Bologna Cake to aspic, these are some of the grossest old fashioned retro recipes ever seen. People used to actually eat this trash.
Strange things happened in the ‘70’s. And for my next revelation…water is wet. Yes, I know. My acuity today is on fire. I have a horrible headache. It came on whilst reading this book. …
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Cream Cake
86 p. : 19 cm
Be-Ro Home Recipes: Scones, Cakes, Pastry, Puddings - A 1923 Cookbook Primer
58 p. 18 cm
Ingredients 1 cake, compressed or dry yeast*, broken into pieces 1/2 cup lukewarm water 1 cup milk 1/4 cup shortening 2 well-beaten eggs 1/4 cup sugar 1 teaspoon salt 5 cups sifted Omega Flour Method 1. Put into a bowl, 1 cake compressed or dry yeast*, broken into pieces and 1/4 cup lukewarm water. 2. Let
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I love the way old cookbooks give me an idea of what foods were familiar in their time periods and what was exciting and new. Eating tongue for supper might not be much of a surprise for a farm family in the '50s, but "Eye-talian" food-- now that could be exotic, especially to Americans with no Italian heritage. Just looking at the titles of the recipes in The Italian Cookbook from Culinary Arts Institute (1956) shows how foreign the cuisine seemed. Paging through desserts, I spotted this recipe and giggled just a bit. "Cream Rolls"? Who really needs "Cannoli" to be translated? People in the '50s, apparently. And don't object that every recipe has a translation because a very few recipes do assume that readers will know what the food is without needing a translation. "Lasagna" is just labeled that, not called something like "Layered Sauce, Cheese, and Noodle Casserole." "Minestrone" is not called "Vegetable Bean Soup with Pasta." The book assumes some familiarity with Italian foods-- just not exotic dishes like cannoli. I giggled even more when I saw this one: "Macaroni Muffs"? (I'll admit, my giggling was significantly more adolescent this time. Don't tell anyone.) Imagine a time when "Macaroni Muffs" was a clearer title than the simple "Manicotti." Sometimes the titles work the other way, though. What do I mean? I'm pretty sure that this is actually an American recipe that the Culinary Arts Institute wants to sound more authentically Italian: I can't imagine too many '50s Italian grandmothers making "Pizza Biscottata all 'Inglese" in the old country. What do you think?
The Officers Wives Cookbook, 1970
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Found another vintage cookbook with fantastic recipes to share! These are from “Favorite Recipes From America’s Dairyland” 1964 Wisconsin Department of Agriculture. Hope you find …
