r/oldrecipes

I found this at a thrift store for probably under $10. I forgot I had it until I was packing to move. Has a ton of torn pages, some even completely ripped out, or some that people shoved in to get their recipe out there.

Thought I'd share a piece of GB history with you all, this probably has to be one of my favorite antique items I own.

The Lord Walton Pie . This recipe was either liked or loathed. The majority of families that did use this pie recipe adapted the ingredients to suit the family or season. Can be topped with mashed potato or pastry crust a brown sauce/gravy works very nicely.

I recently came across Miriam Hopkins’ 1934 recipe for these Pink Deviled Eggs in an old newspaper, and I could resist making them today for breakfast. You see, this is just a trial run for future party snacks, Haha. They made the cut and here's how it went down:

• I boiled the eggs for my usual 12 minutes and in hindsight, I should have cooked them a few minutes more for this recipe as they were a little fragile to handle.
• After peeling and cutting eggs in half, placing yolks in a separate bowl, the whites were ready for their beauty treatment... a warm bath in homemade beet juice.
• Beet juice marinade: Instead of using expensive beet juice, I grabbed a beet (medium size) from the fridge and grated it into a small pan, added about 1 1/2 cups of water and about a teaspoon of vinegar. Boiled that up while I was boiling the eggs.
• When eggs were peeled and divided, I strained the beets out of the liquid and discarded them. Eggs whites were place carefully in the "pickled beet juice" and they quickly absorbed the color. The liquid was still pretty hot at that point.
• I left them in there for about 20 minutes while I was mixing the yolk mixture.
• I then removed the eggs from the beet juice and let them dry and drain on a rack. Flipped them after a while on the rack and set them on paper towels. The yolk mixture was in the fridge at that point.
• While the pink egg whites were airing out, I prepared a mayonnaise mixture to drizzle over the top of filled eggs. I remember watching Jacques Pépin on tv once and he made deviled eggs from his mother's recipe that had a mayo type sauce for the top. He added the extra yolk mix into the mayo dressing for the top of the eggs, so it gave me an idea.

Here's how I made the mayo dressing for these deviled eggs:

• 1 tablespoon Mayo
• 1/4 tsp French Mustard
• 1/4 tsp apple cider vinegar
• 1/2 tablespoon heavy cream
• salt & pepper
• extra yolk mixture (added after filling eggs)
• whisk and put to the side

So now it was time to fill the eggs. I garnished each one with a tiny slice of sweet pickle and then drizzled the stuffed eggs with the mayo dressing. Superb!

The flavor was very nice and punchy! You get a nice balance of the vinegar with the richness of the mayo, cream and yolks. The mayo dressing added a creaminess, moisture and more of a rich flavor. I've never made this type of dressing before for deviled eggs, but it works fabulously!

And don't forget to check out the Harry Houdini Deviled Eggs I made a while back. Those are made with melted butter, among a few other ingredients and are meant to be eaten on a bed of chopped lettuce. They'd probably work nicely with this type of dressing too.

Harry's eggs were simpler in flavor and Miriam's eggs are packed with punchy flavor. Both good, but different.

And remember, you can skip the whole pink part and and just make white deviled eggs with this recipe.

P.S. I transcribed Miriam's original recipe so it would be easier to follow in a recipe format. Both recipe versions are included here.

Someone asked for this recipe on another post because it doesn’t include flour. I really wanted to share the actual recipe card since it is straight from my grandmother’s kitchen. I remember her lessons on how to make it and it was all “add this till it looks right” - I asked what does that mean?! She would also measure in the palm of her hand. So we asked her to write it down as close to actual measurements as possible.

She would always heat the greased skillet on the stove top and the batter would sizzle as it spread out.

She passed at 98 in 2024. One of the best and strongest women I’ve ever known and was truly blessed to have her for so long.

This is a classic southern cornbread with no flour and no sugar.

Gary Cooper's BUTTERMILK GRIDDLE CAKES a recipe borrowed from his mother and they've been on my radar for a long time. They weren't what I expected. I thought they'd be more like your everyday, run of the mill pancake batter, like Bisquick.

I'm so happy we finally decided to make them this morning and here are my notes:

• Easy to prepare
• The batter is really, really thick and almost like a biscuit batter.
• Get your griddle or pan really hot and butter it well
• "drop by spoonfuls" on your hot buttered griddle.
• The recipe is pretty accurate.
• Don't be tempted to add extra milk or cream, because I tried that near the end and it just made them undercooked in the middle.

As for the taste, yum! They're pretty moist and so flavorful. Better that any other griddle cake or pancake I've ever had, except for the Charlie Chaplin Sour Cream Hot Cakes I made last month.

They're both so good but different. These are more rustic and Charlie's are more delicate. I would highly recommend you making these if Griddle Cakes are your thing. Just follow the instructions and you'll be fine.

The recipe was famously published in the 1931 vintage cookbook, Favorite Recipes of the Movie Stars. 

Very good. And easy! for me it seems to be done earlier than 45 mins. I would start checking at 25 minutes.

there is a chocolate/Cocoa version. will post soon

I found this somewhat hilarious and some of the recipes more “disturbing“ than “tempting”; I thought someone else might get a chuckle!

probably going to cross post to r/oldrecipes if that isn’t against the rules for this sub.

This was a regular dessert when banana's became available in the U.K postwar years. Still tasty with icecream and very budget friendly.

I've seen this recipe for years and was always so curious about it. It sounds rather tasty, and why would Humphrey Bogart share a "Coconut Spanish Cream" recipe if it wasn't good? I guess it was the tablespoon of gelatine that put me off, but then I thought, I've made pies with a bit of gelatine, no big deal!

Still I had this recipe in my pile of recipes to make for weeks, and it was constantly passed over for the gelatine issue and the custard/meringue work, which really isn't that hard. I bought the gelatine at the store and I was ready. Wednesday was the day to make this!

• First I had to sort out the mold/molds I was going to use. I have a few, but then I remembered I had an antique ironstone one that I bought on a whim just because I love ironstone and it was so beautiful. I also had a pretty blue one that I found at a garage sale (might have been a vintage Martha Stewart one. not sure)
• Since there's not size of pan/mold or how many ounces this makes listed in the recipe, I had a few molds on standby.
• Mixing this recipe wasn't hard at all and I tried to follow the instructions carefully. I used orange zest instead of orange extract. Don't have orange extract. Zest provided the orange flavor and gave it a nice orange color at the top of the dessert once turned out.
• I did slowly temper the egg and milk mixtures.
• Guess what?! There was no sugar listed in the ingredients list even though it says in instructions to "mix egg yolks with sugar". I did a little investigating online and came up with 1/2 cup of sugar. I added that to the original recipe in case you want to make this.
• So the time came to mix the beaten egg whites to the hot custard and that worked fine.
• I rinsed the molds in cold water, put the mixture into the two molds and chilled it in the fridge.
• I figured out each of these molds hold 2 fluid cups/16 ounces. So the mixture makes about 32 fluid ounces or 4 cups. You can easily test your mold volume by filling it with water and then pouring that water into a large measuring cup. I did this before I added the coconut cream mixture, of course!
• After chilling in the fridge overnight for almost 20 hours, it was time to turn these out for the big reveal. I was a bit nervous, but I gently used a knife along the edges to loosen a bit. I started with the white mold and then put it in a bowl of warm water to loosen a little.
• Dried the mold and then put a small platter on top and flipped it over. Success! After a few seconds, it released and was gorgeous!!
• I think this is supposed to happen with this dessert, but the custard part settled at the bottom and the meringue/coconut part settled at the top of the mold. When turned out, of course the custard is at the top. It gives a cool layered effect. Is that supposed to happen?
• Also the orange zest settled at the bottom too and when flipped it adds a beautiful color to the top. It's a little hard to see, because I did garnish it with more zest.
• On the platter, I garnished this cream dessert with the zest, more coconut and some supreme orange slices.

Now for the bad news:

• I got a little over zealous with the second one in the blue ceramic mold. I tried to loosen it with waaaayyy tooooo much hot water and it ended up melting all over the plate when I turned it over. Ugh! I was left with a soggy melted half custard dessert, which tasted amazing by the way.
• Next time I'd be more patient and not try to loosen these in warm or hot water and just let them naturally fall out of the molds.

Now for the taste... YUM!! This is so good and tasty. You get the orange coming through with the coconut and it's just dynamite.

There is a lot of coconut in the meringue layer and it makes me think that maybe about 1/2 the coconut was intended for the dessert and 1/2 for garnish as the recipe states "before serving, sprinkle with the remainder of the coconut, mixed with grated orange rind".

Either way it tastes great and is a lovely summer dessert that looks so fancy, but really isn't that hard to make. This is a unique and delicate custard dessert that I highly suggest!

I recently made two other Humphrey Bogart recipes that were really good too:

1. Humphrey Bogart's SPAGHETTI LOAF
2. Humphrey Bogart's Asparagus Salad with Cheese

His "Baked Hominy with Cheese" is next on the list!

Rums of Puerto Rico published this recipe booklet in 1976…. discovered in my parents’ basement bar.

Rums of Puerto Rico is a collective marketing program started in 1948 to increase PR rum sales in the U.S. (and continues to this day).

I may be brave enough to try the Marshall Dillon (rum, red wine and white wine).

Lots of amusement and potential…

If there’s interest, I’ll share the other pages with more cocktail and food recipes.

Got my hands on the first fully vegetarian (basically vegan) cookbook published in the US and wanted to start with a simple recipe. Not exceptionally old, but still a really cool piece of cooking history. They turned out great!

Emmylou Harris' Cowgirl's Lemon Poppy Seed Pound Cake - Baking a cake that was published in the 1990's is pretty straightforward, compared to some of the older recipes we see here on this sub. I'm not knocking those old recipes because I do love trying them, but this one kind of lets you cook on cruise control.

There's not much to tell about making this cake because the instructions were so good!

As for the taste, it is really good, with a nice tart twang from the lemons and a deep rich taste from all the butter. The poppy seeds give a nice crunch factor. This is a bright, buttery and rich cake, but not heavy.

I didn't add all of glaze until after I took the picture, so it was even more glazed than what you see.

This is a great recipe to make anytime of the year and is easy to make for a potluck or any other kind of gathering. We had friends over this weekend and they really liked it too.

I found this recipe in of all places The All-American Cowboy Cookbook.

I was 13 when my great-grandma Ruth died at age 97 and had never seen her cook.

Imagine my surprise when I discovered on newspaper archive a bunch of her prize winning recipes published in the 1910s.

I was going through the magazine clippings in my inherited 1985 cookbook and found a reynolds wrap holiday brochure with a few recipes.

Let me tell you, this recipe, is my favorite recipe when I need a sweet treat and only want to dirty a single dish. It’s quick, it’s easy, and it only needs the microwave.

I have already made it a few times this year and I often omit the nuts. It has the same crunch as the laborious peanut brittle my mother would make from scratch.

Was looking though an old church cookbook with my grandparents, my grandfather insisted this tasted like apple pie, although I would think Ritz now are probably very different from the 1950s

This recipe for Ann Murdock Sandwiches along with a few others was found in an old newspaper from 1917. It sounded easy enough to make and I've grown to love cream cheese with olives in it, so I thought the cress would give it a nice peppery flavor to contrast with the other ingredients.

• I found the Cheesecake Factory's brown bread at Ralph's and then just used white thin sliced sourdough, which I already had, for the other side of the sandwiches. BYW, I'd never had this Cheesecake Factory brown bread before, but it was so delicious with turkey and especially peanut butter & jelly.
• I used an 8 oz. block of cream cheese, added just a little (about 1 tablespoon) of my favorite mayo and then at least 10-12 pimiento filled green olives, chopped.
• I ended up making 4 sandwiches (before cutting them out) with a good amount of the olive cream cheese mixture (a little on each slice) with the watercress between the cream cheese.
• The bread is buttered for a reason and I know it seems like overkill, but it keeps the sandwich mixture from seeping into the bread.
• I wrapped each of the 4 sandwiches in a damp paper towel and then put them in a large ziploc bag for several hours (it ended up being overnight)
• There was cream cheese mixture leftover which we've been using for our bagels.
• When it was time to cut the sandwiches into "fancy shapes", I went through my cookie cutters and the scalloped-edged heart seemed like the easiest shape for getting two mini sandwiches out of the whole sandwich. So it made 8 mini heart shaped sandwiches.

And they're very good! Like I said, the peppery cress is delicious in a cream cheese sandwich like this. The taste is not too olive-forward. It's a nice balance of flavors.

So nice with an iced tea or iced coffee. It's such a lovely nostalgic combination and to think people were eating this 109 years ago makes my old soul happy!