Modernized Old Fashioned Recipes

These are OLD recipes that are T & T - with measurements and cooking instructions for today’s cooks.


Vanilla Crumb Pie

  1 c. brown sugar
  1 c. maple syrup
  2 c. water
  2 tbsp. Flour

Boil together 1 minute and set aside. In a large bowl, beat:

  1 egg
  1 tsp. Vanilla
  1/2 tsp. cream of tartar
  1 tsp. soda

Add to the above syrup mixture. Then divide equally in 3 unbaked pie shells. Top with crumbs made of:

  2 c. pastry flour
  1/2 c. lard
  1/2 tsp. Soda
  1 c. brown sugar
  1 tsp. cream of tartar

Bake 45 minutes in 350 to 375 degree oven.

Peach Cobbler

  1 1/2 c. self-rising flour
  1/2 c. shortening
  1/3 to 1/2 c. milk
  1 tsp. Cinnamon
  1 stick oleo
  2 (16 oz.) cans sliced peaches, sliced thinner
  1 1/2 c. sugar
  2 c. liquid (juice and water)

Cut shortening into flour, add milk, roll into a rectangle approximately 20-inches wide. Drain juice from peaches, if juice isn’t 2 cups, add water to make 2 cups. Pour into saucepan, add sugar, heat until sugar is dissolved. (Sugar Syrup) Slice peaches thin and spread over dough, sprinkle with cinnamon. Melt oleo in 9x13 inch pan at 350 degrees. Roll peaches and dough into jelly roll. Slice into 1-inch sections about 20 slices (pinwheels). Place pinwheels into oleo, pour sugar-syrup over pinwheels carefully. Bake at 350 degrees for approximately 55 minutes.

Chicken Pie

4 c. cooked chicken, bite size
1 can cream of chicken soup
1 (10 3/4 oz.) can chicken broth
1/2 tsp. Salt
Pepper to taste
1 can peas and carrots, drained
1 1/2 c. flour
2 tsp. baking powder
1 1/2 c. buttermilk
1/2 c. melted oleo

Place chicken in greased 9x13 inch pan. Pour next 5 ingredients over this. Mix last 4 ingredients together to make crust. Pour over top. Bake for 1 hour at 350 degrees. Serves 6.

Chicken and Noodles

1-2 stewing hens, cooked until tender, with broth
2/3 c. evaported milk
1/2 c. chopped celery
1/2 c. chopped onion
1 (4 oz.) jar (1/2 c.) pimento, chopped
1 tsp. Salt
1/2 tsp. poultry seasoning
1/8 tsp. Pepper
1 recipe homemade noodles
2 tbsp. Flour
1/4 c. cold water

Remove chicken from bones, and cut in small pieces. Place it and broth in large Dutch oven. Add evaporated milk. Cook, covered until hot. Add celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to boiling. Add noodles slowly to boiling broth. Boil, uncovered, 10 to 15 minutes. Combine flour and water. Stir into boiling broth. Cook, stirring constantly, until chicken broth mixture thickens and bubbles.

Homemade Noodles

In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt. Add enough of 1 cup of flour to make a stiff dough. Let rest 10 minutes. Roll very thin (about an 18x12 inch rectangle) on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide. Unroll, spread out, and let dry 2 hours. (If desired, store in a covered container until needed or freeze in plastic bags.) Makes 6 oz. noodles or about 3 cups cooked noodles.

Emigrant’s Stew

  3 lbs beef cubes
  1 Tbsp shortening
  1 red onion coarsely shopped
  2 tsp salt; pepper
  2 Tablespoon flour
  2 cups canned tomatoes with juice
  1 tsp dry mustard
  1 turnip cut into small cubes
  4 peeled potatoes (figure on 1 potato per person)
  2 cups diced celery
  8 or more carrots peeled cut into bite sized pieces
  2 cloves of garlic
  8 pearl onions
  4 cups water (may be more water you need to cover ingredients)

Brown beef cubes in shortening . Place browned beef cubes and drippings into a large, heavy pot. Add red onion, salt, pepper and dry mustard. Stir in flour and add canned tomatoes with juice. Cover and cook slowly for about 1 hour or until meat is tender.

Add vegetables and water. Cover and simmer at least 1 to 2 hours until the vegetables and potatoes are tender. Serve hot. Fresh baked bread is excellent with this old time stew.

Head Cheese

  20 lbs pork--heads, hearts, tongues, and if using beef, should be shanks and necks.
  5 lbs beef
  1 oz pepper
  1/2 lb salt
  1/4 oz Allspice
  1/2 oz cloves
  4 lbs meat stock 

Put the meat in a large kettle and cover with water then simmer for 2 or 3 hours until the meat is very tender. The meat is then taken from the liquid and separated from the bones. Cut the meat into cubes. Add the seasonings and measure 4 lbs. of the liquid in which the meat was cooked (meat stock) and add this. Mix the whole thing thoroughly until the seasonings are worked into the meat. The meat is then put into hog paunches or beef straight and laid out to cool. They may be pressed by laying a weighted board over them. If you prefer you may place the headcheese in bowls or bread pans.

Old Fashion Turkey

   1 - 16 - 20 lb turkey (fresh is better than frozen)
   1 lb of fresh sausage
   4 pkgs of bread cubes with the spices included
   1 stalk of celery
   1 medium size red onion
   3 fresh apples, cored and sliced
   1 pkg dried apricots
   1 pkg dried peaches
   1 pkg dried pears
   1 box raisins
   1/2 lb walnuts, chopped
   1/4 lb. butter, melted
   chicken or turkey broth
   1/2 gal apple cider (apple juice may be used)
   1/4 lb. butter (this is for the basting sauce)

Chop onions and celery med. fine, not too large and not too small. Brown sausage then saute’ onions and celery in sausage drippings. Cut dried fruit into quarters min. In a very large bowl or pot (use a canning pot) add one bag of bread cubes with envelope of seasoning (you can add your own seasons such as sage, poultry seasoning, garlic, and etc.). Add some sausage, onion & celery mixture, sliced apples, and each type of dried fruit, raisins, and walnuts. Add the next bag of bread cubes and repeat the layering. Do this until all the dry ingredients are used. Add the melted butter followed by chicken broth or turkey broth and mix the dressing until you obtain the desired texture or moisture you like.

Stuff the turkey. Place extra dressing in a casserole dish and bake.

Put the apple cider (fresh is the best if you can get it) and 1/4 lb butter warm the cider until the butter melts. Stir the mixture before basting. Baste every 30 - 45 min. until turkey is done.

Make turkey gravy in usual manner.

This recipe can be used for oven baking OR barbecuing the turkey. When barbecuing, bank the coals and place a drip pan under the turkey to catch the drippings for your gravy. Barbecuing gives the bird a more authentic flavor of the old way as the pioneers must have enjoyed turkey.

Mock Apple Pie

  12 Soda Crackers
  1 cup cold water
  1 cup sugar
  1 lemon

Break soda crackers into a bowl and and water, sugar, juice of one lemon and a little nutmeg or cinnamon. Pour into unbaked pie shell. Dot with butter; cover with top with pie crust and bake in a moderate oven for around 30 minutes or to a golden brown color.

Barbecue Sauce

3 cups tomato sauce
4 tsp. celery seed
1 chopped onion
2 tsp. sugar
6 tbsp. vinegar
Garlic salt & tabasco

Mix and simmer ingredients 20 min. Add garlic salt and tabasco sauce to taste. Add water to thin for marinade.