r/Old_Recipes

Khronberger family recipes handed down through the generations. Supposedly the chocolate chip cookie recipe was what everyone wanted. The originator of the recipe would get a laugh at how many people liked it given its simplicity. As told to me by Joanna the current keeper of records, files and recipes.

Sorry i have to do 2 parts do 2 the picture limit of 20 pictures a post :[

https://www.reddit.com/r/Old_Recipes/comments/1vsagwo/1910_cook_book_part_2/

Thanks to a recent post from Deafhomemaker87 that inspired me to try this. Original post with recipe: https://www.reddit.com/r/Old\_Recipes/s/0D0I9NQtVa

They came out AMAZING! The best outcome from my personal experience but it may also be due to the blueberries - they were exceptionally large and sweet!

This is part 2 ill link part one so u can see it :)

https://www.reddit.com/r/Old_Recipes/comments/1vsaems/1910s_cook_book_part_one/

Hello everyone and happy Tuesday! Welcome to another week of fun cookbooks

This is “What's for Dinner Tonight?” from the Fox Hill Elementary School in Indianapolis, Indiana!

Or wait… is it the Fox Hill Elementary School in Kansas City, Missouri?

Or maybe, could it be the one in Watford City, North Dakota?

Or perhaps-

Nah I’m kidding, it’s the one in Indianapolis. While the book doesn’t explicitly say it, there is a drawing of a fox named Phineas on one of the pages. It just so happens that Phineas the fox is still the present mascot of Fox Hill Elementary in Indianapolis

However, what we definitely don’t know is what year this came out. Exciting!! 🫩 For what it’s worth, I did try looking up some of the names but the recipe contributors aren’t identified by adults but rather by the children who attended the school. It is very hard to find out a lot of information about where people attended school when most of the children listed in the book are reasonably still alive, but if anyone wants to try and shout out a year, be my guest!

By the way, this is the first book of a few that was graciously donated by u/Neakhanie, so a huge shout out to them!

Most of the recipes outlandishin this book seem to lean more towards the simplistic side. This tends to be the case with a lot of children’s organization cookbooks, so I suspect that the recipes are purposely curated to be kid-approved. That or maybe the children got to pick the recipes that they brought. Either way, Erica Cleaver’s recipe probably would raise a few brows today based on the title 😵‍💫

I also love the salad recipe that’s just called The Salad. I’m curious how many times the person who wrote that recipe would volunteer to bring “the salad” to functions. Doesn’t sound bad, though. Bacon is always a win in my book

Strangely interested in the Spinach New Orleans particularly because I’m a fan of stuffing and am always looking for an excuse to make it more often. It’s a combination of ingredients that would be very unique to my taste buds, but I’m not against trying it

I love the “Moose” in a Minute idea and hello?? That Lemon Yogurt Pie sounds so good, I must make that 🫣

All in all, I always enjoy looking through these and if you managed to make it this far I’m sure you feel the same. Have fun browsing and sound off in the comments below as always! See you around

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I was visiting Coos Bay, Oregon recently, and stopped by the history museum (thanks to my awesome kid who spotted the sign!). I knew I had to save some of these recipes for the group!

In 2010 someone made this hand-drawn cross-section of a Grillparzertorte at the Wiener Conditorei am Roseneck in Berlin, labeling every layer. I’ve been trying to find an actual recipe for months and have come up completely empty — in English and German.

Here’s what the diagram shows, top to bottom:

**•**	Marzipan decoration

**•**	Chocolate glaze (Schokoguss)

**•**	A thin marzipan layer

**•**	Cocoa buttercream (Kakaobuttercreme) coating the outside

**•**	Thin chocolate cake layers (Schokoteig) — more layers than a normal torte

**•**	Orange marzipan (Orangenmarzipan) filling layers

**•**	Chocolate or nougat buttercream (Schoko- oder Nougatbuttercreme)

**•**	Jam (Marmelade)

**•**	A shortcrust pastry base (Mürbeteigboden)

**•**	Brittle (Krokant) around the bottom edge

So I know the architecture. What I don’t have is any proportions.

What I’ve already ruled out:

**•**	Not a Sachertorte, despite what most search results assume

**•**	Nothing on German or English recipe sites; a German food-trade forum user asked this same question in 2016 and got no answer

**•**	Not in Hess’s *Viennese Cooking*

**•**	Nothing in ANNO (Austrian digitized newspaper/journal archive)

**•**	A research librarian spent an hour on it and couldn’t find a hit

German confectionery sites describe it as a “Meistertorte” — a master-confectioner cake — which makes me think it may only exist in professional trade manuals or as shop knowledge passed between Konditoren, never in a home cookbook. Candidates I haven’t been able to check the indexes of:

**•**	J. M. Erich Weber, *250 Konditorei-Spezialitäten* (Dresden, 1934)

**•**	*Verfahrenslehre Konditoreiwaren* (Fachbuchverlag Leipzig, East German trade manual)

**•**	Hans Skrach, *Die Wiener Konditorei* (1932/49)

**•**	Karl Schuhmacher, *Wiener Süßspeisen*

What I’m hoping for: does anyone have one of these books and can check the index? Or did anyone train in a German or Austrian Konditorei and make this? A professional formula in bulk quantities is completely fine — I’ll do the math to scale it down. Even confirming it’s in a specific book on a specific page would be a huge help.

About twenty days ago, I posted a cookbook called Hometown Recipes from the Croydon, New Hampshire Volunteer Fire Department in 1984. And what do you know, ten years later, they did another one. This one was called Happiness is Homemade. The first one was your standard plastic comb binding. This one is a definite upgrade. It has the open-able three ring binder. So the pages were easily removable, so the scans came out beautiful. At the beginning of the book, it has a listing of all the officers and members of the Ladies Auxiliary and a history of the fire department. The previous book contained a 112 pages. This one has 240 pages including the covers, so it more than doubled in size. Though the town’s population had not changed much over the ten years.

As to the recipes, I’m not seeing anything of either, “Oh My God, I wouldn’t eat that!”, or “Oh My God, I must eat that!”. It’s pretty much run of the mill, decent food. The One thing that really caught my attention is that there is no savory gelatin recipes. If gelatin is involved, it’s usually with fruits and berries. Maybe our long national nightmare of meat and/or vegetable gelatin molds is over.

Here is a link to the full book;

https://archive.org/details/happiness-is-homemade-croydon-volunteer-fire-department-ladies-auxiliary-croydon-nh-1994

Edit; spelling!

For years, I had been looking for a celery relish recipe my grandmother (grandma Ruth's daughter-in-law) used to make to go with pork roast but nothing seemed exactly right. I may have found it in the newspaper archive where I discovered Great-grandma Ruth's prize winning recipes from 1910.

Hello everyone!

Today I bring forth some recipe cards. As stated before, my recipe card collection consists of recipes from family members and recipes from total strangers. The latter comes in the form of collections I’ve bought online, or just random recipe cards that I’ve found inside cookbooks I’ve bought

Today’s cards come from a collection that I bought from ebay. Informally, I am calling the collection that all of these cards are from the “big ol bag” collection, because I’m just so creative when it comes to naming collections. See that bag on the last slide? Whether or not you’ll come to like this person’s recipes, you’ll be seeing a lot of them because that bag contains FOUR HUNDRED cards. This person could’ve wrote a whole cookbook

It might seem weird to some of you, but I’m going to include an image of which bag/box the recipe cards I post each time because someone out there might care which recipes are from the same person rather than just viewing an entire catalog of recipe cards without knowing which ones came from where. While I know absolutely nothing about the person behind these cards, you can learn a thing or two about a person based on their recipe cards. I’ll do my best to keep my card uploads organized by collection so that way anyone who cares about that kind of thing won’t have to stress later on

And because I know nothing about the person who wrote these, I can’t really answer any questions about the recipes themselves. These recipes don’t all have instructions attached, but since this person wrote these for their own personal use, they probably already knew how to cook the pies and didn’t need to give themselves instruction on every recipe. Since none of these pies are unique in concept, you can compare the cards to recipes online to kind of get an idea how to make them

What I do find interesting is that there are two variations for lemon pie and custard pie. It’s neat to have different versions of the same recipe on hand to see which version is better to serve, in my opinion

While I do love pies, I don’t have a lot of experience in making them, so I don’t have a lot of thoughts about the recipes. But, these are really cool for me to have and they’re equally cool to share. If you never end up using these, at the very least, hopefully it’s fun to see how a specific individual cooked certain things

Transcriptions are in the comments below!