Hey Gang, tare yourselves away from the baby pix’s and see if you can help me out here. Isn’t she just too adorable? lol
I would like some really old recipes. Like scratch cakes, tea cakes, things done the hard way.
If you can think of any, you can post here or email me @ MsCards0007@aol.com or post both places…
Thanks gang,
Marilyn
I will try to remember :roll: on Monday to bring an old church recipe book with me. It has alot of really good old fashion recipes in it most tried by my family and loved.
The best old recipes is to go to resale shops or garagae sales and buy old cookbooks I got some of my recipes from the older paperback type and they are usually cheap and they use real ingredients good luck
A few years ago a friend tipped me off to “re-enactments”! There are a lot of resources available there - also check “depression cooking” in google, etc. There were some interesting results! 
100-YEAR-OLD SUGAR COOKIES
Ingredients:
1 1/2 c. shortening
2 eggs
3 c. flour
2 tsp. baking powder
2 tsp. salt
1/2 tsp. nutmeg
1 3/4 c. sugar
1 c. sour cream or buttermilk
1 tsp. baking soda
1 tsp. lemon juice
Preparation:
Cream shortening, sugar, eggs; stir in milk, then add remaining ingredients. The dough will be soft and sticky. Put on floured board and sift more flour on cookie dough. Pat out about 1/2 inch thick; cut; pat to shake off excess flour. Place on cookie sheet. Bake at 450 degrees for 5-10 minutes.
THE 1915 WATKINS ALMANAC carries an interesting recipe for Apple Water–a pleasant drink for people with fevers. Carefully roast 3 good tart apples, preserve the juice, put in a quart pitcher, pour on it about a quart of boiling water, cover, and add a little Watkins Nutmeg or other of Watkins Pure Spices to taste.
Another favorite recipe for those who were sick seems to have been gruel. Their recipe for oatmeal gruel: Put four tablespoons of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let boil gently, and stir often, till it becomes as thick as you wish it. Then strain it and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavor it. For egg gruel: Beat the yolk of an egg with one tablespoonful of sugar; add one teacupful of boiling water on it; add the white of an egg, beaten to a froth, with any seasoning or spice desired. Take warm.
And there are some here:
http://www.ghosttraveller.com/really_old_recipes.htm
I got this from: truleelee
Best-Of-All Muffins
From The Calumet Treasury of Home Baking
Around 1958
· 2 cups sifted flour
· 2 1/2 teaspoons Calumet Baking Powder
· 3/4 teaspoon salt
· 2 tablespoons sugar
· 1 egg, well beaten
· 3/4 cup milk
· 1/3 to 1/2 cup melted shortening
Sift together flour, baking powder, salt and sugar. Combine egg and milk, add to flour mixture, add shortening. Then mix only enough to dampen flour. (Batter will be lumpy.) Spoon at once into greased muffin pans, filling each cup two-thirds full. Bake in hot oven (400 Degrees F.) about 25 minutes.
Makes 10 large muffins, light and tender-texture.
Chocolate Dipped Lavender Cookies
Lavender has many wonderful qualities and tastes great.
· 1 cup unsalted butter, softened
· 1 cup sugar
· 1 egg, beat slightly
· 1 1/2 cups self-rising flour
· 1 Tbsp. snipped lavender flowers
· 8 oz. semisweet chocolate pieces
Put parchment paper on a cookie sheet or butter and flour well. Beat butter well with a mixer. Add sugar and beat till combined. Beat in eggs and as much flour as you can get combined with the mixer, then stir in the rest including lavender flowers. Drop by teaspoon onto cookie sheet. Space about 2" apart. Bake at 350 for 15 to 18 minutes. Cool.
In a saucepan melt chocolate stirring constantly. Remove from heat. Dip half of each cookie in the chocolate and set aside to cool for about 1 hour. YUM!
CHOWDER
The Whitehouse Cookbook (1887)
Fry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the bottom of the pot with their own gravy.
(This is much better than having the slices whole.)
Cut four pounds of fresh cod or sea bass into pieces two inches square, and lay enough of these on the pork to cover it. Follow with a layer of chopped onions, a little parsley, summer savory and pepper,
either black or cayenne. Then a layer of split Boston, or butter, or whole cream crackers, which have been soaked in warm water until moistened through, but not ready to break. Above this put a layer of
pork and repeat the order given above–onions, seasoning (not too much), crackers and pork, until your materials are exhausted. Let the topmost layer be buttered crackers well soaked. Pour in enough cold
water to barely cover all. Cover the pot, stew gently for an hour, watching that the water does not sink too low. Should it leave the upper layer exposed, replenish cautiously from the boiling teakettle.
When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen. Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pour over
the chowder. Serve sliced lemon, pickles and stewed tomatoes with it, that the guests may add if they like.
This recipe is from The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette, which is in the public domain.
Crumble Nut Coffee Cake
From The Calumet Treasury of Home Baking about 1958
· 1 1/2 cups sifted flour
· 2 teaspoons Calumet Baking Powder
· 3/4 teaspoon salt
· 1/2 cup sugar
· 1/3 cup shortening
· 1 egg, well beaten
· 3/4 cup milk
Topping:
· 2 tablespoons sugar
· 3/4 teaspoon cinnamon
· 3/4 cup soft bread crumbs
· 2 tablespoons melted butter
· 2 tablespoons chopped nuts
Sift together flour, baking powder, salt and sugar. Cut in shortening. Combine egg and milk, add to flour mixture, and stir only until flour is dampened. Spread in greased 8x8x2-inch pan.
For the topping, mix sugar and cinnamon with crumbs. Add melted butter, tossing with fork to mix. Add nuts. Sprinkle over batter. Bake in hot oven (400 degrees F) 25 to 30 minutes. Serve warm.
NEVER FAIL ICE BOX ROLLS
· 2 pkgs. Dry yeast
· 1/4 cup lukewarm water
· 1 tsp. sugar
· 1/3 cup sugar
· 1/2 cup shortening (do not use oil)
· 1 egg
· 1 cup warm water
· 4 cups plain flour
· 1 tsp. salt
Dissolve yeast in 1/4-cup lukewarm water. Add 1-teaspoon sugar. Let stand as you cream shortening and one-third cup sugar. Add egg and 1 cup warm water. Beat. Add yeast cake mixture. Beat in flour and salt. Cover and put in warm place. Let rise until doubled. Then roll out and put in refrigerator. Use as needed. Remove from refrigerator approximately 2 hours before baking to let the rolls rise.
These can be frozen and always rise well. Bake in 350-degree oven for 15-20 minutes or until brown.
POOR MAN’S CAKE
(From the 1930’s)
· 1 CUP WHITE SUGAR
· 1 EGG
· 2 LEVEL TABLESPOONS BUTTER
· 1 CUP MILK
· 2 SCANT CUPS FLOUR
· 3 LEVEL TEASPOONS BAKING POWDER
· 1 TEASPOON VANILLA
· 1/3 LEVEL TEASPOON SALT
Mix this all together and Bake in a square pan. BAKE 45 MINUTES at 350 DEGREES.
Pie Shells…
This is an excerpt from one of my cookbooks that has recipes from the 14th century to the 19th century. (typed in the original text) I thought you’d all get a kick out of this. There may be more to children’s nursery rhymes than you may imagine. “Four and twenty blackbirds baked in a pie!â€
Platina’s cookbook was translated into French and German, and in Italy many of his recipes were included in the cookbook, Epulario
(The Italian Banquet), published in 1516. Epulario outdid Platina, however, in the following outsize version of a pie that released live birds when it was cut open: (This recipe is from the 1598 English translation.)
To Make Pies That the Birds May Be Alive in Them, and Flie Out When It Is Cut Up
Make the coffin of a great pie or pasty, in the bottome thereof make a hole as big as your fist, or bigger if you will, let the sides of the coffin bee somewhat higher then ordinary pies, which done put it full of flower and bake it, and being baked, open the hole in the bottome, and take out the flower. Then having a pie of the bigness of the hole in the bottome of the coffin aforesaid, you shal put it into the coffin, withall put into the said coffin round about the aforesaid pie as many small live birds as the empty coffin will hold, besides the pie aforesaid. And this is to be done at such time as you send the pie to the table, and set before the guests: where uncovering or cutting up the lid of the great pie, all the birds will flie out, which is to delight and pleasure shew to the company. And because they shall not bee altogether mocked, you shall cut open the small pie, and in this sort you may make many others, the like you may do with a tart.
1925 Missouri Farm Women’s Cookbook
Puddings and Sauces
MARSHMALLOW PUDDING
4 eggs (whites only) 1 cup sugar
1 tablespoon gelatine (heaped) 1 cup pineapple
1 cup warm water 1 cup nuts
Beat whites of eggs stuff; dissolve gelatine in water, beat this into eggs; then add sugar, nuts and pineapple. Serve when cool, or is much nicer if put on ice.
--Mrs. Kate Moore
STEAMED PUDDING
½ cup chopped suet ½ cup raisins
1 ½ cup flour 1 egg, beaten with
2 teaspoons baking powder one cup milk
Pinch of salt
Mix in order given and steam one hour.
Sauce
1 tablespoon flour 1 cup boiling water
½ cup sugar 1 egg, well beaten
Mix flour with sugar, add boiling water and stiff over the fire until it boils; add flavoring and pour while hot into well beaten egg.
--Elizabeth Callison, Kahoka
SNOW PUDDING
1 pint boiling water 2 eggs
3 tablespoons cornstarch 1 ½ cups milk
1 cup sugar Vanilla
3 lemons (Juice only) 2 tablespoon sugar
Stir the cornstarch, dissolved in a little cold water into the boiling water, add one cup of sugar and cook for a few minutes, until clear; just before taking from the fire add the lemon juice. Beat whites of eggs to a stiff froth, then add the thickened lemon jelly, beating constantly. Turn at once into a mold. It should be served very cold, with a custard made from the yolks of the eggs, milk and two tablespoons of sugar, flavored with vanilla.
--Mrs. A. K. Rolfe, New Truxton
BANANA PUDDING
3 eggs 4 tablespoons sugar
2 cups milk Flavor
Bananas Cake
Put a layer of cake in a dish, then a layer of bananas, until the dish is full. Then make a custard of two while eggs and the yolk of the third, milk and three tablespoons of sugar. Cook and turn over the contents of the dish. Beat remaining egg white, add one tablespoon of sugar and spread over top, set in oven until frosting is brown.
--Mrs. Maggie Wells, Trask
BANANA PUDDING
1 pint milk 1 tablespoon flour
1 cup sugar 6 bananas
3 eggs
Make a custard of milk, sugar yolks of eggs and flour; boil until thick. Line a pan with wafers and slice bananas on wafers. Pour custard over. Beat whites of eggs, put on top and brown.
--Sophia Weber, Mt. Vernon
PRINE PUDDING
1 ½ cups stewed prunes 1 teaspoon soda, dissolved
¾ cup molasses 1 teaspoon cinnamon
½ cup ground walnuts ½ teaspoon cloves
2 cups Graham flour ½ teaspoon nutmeg
1 cup sweet milk
Boil in molds from 1 ½ to 2 hours. Serve with
Hard Sauce
1 ½ cups powdered sugar 1 egg white
½ cup butter 1 teaspoon cream tartar
Cream butter and sugar, add white of egg, beaten stuff, then cream tartar and flavor to taste.
--Mrs. E. B. Jennings, Mt. Vernon
PRUNE PUDDING
6 eggs (whites) 1 cup English walnuts
1 cup prunes ½ cup sugar
Cook prunes slightly and chop fine. Chop nuts fine. Beat whites or eggs to a stiff froth and add sugar. Flour nuts and prunes, add to the whites. Bake in a slow oven forty minutes. Serve with whipped cream.
--Julia Van Horn
RICE PUDDING
1 cup rice 1 tablespoon butter
1 pint milk 1 lemon
4 eggs Salt
1 pint sugar Flavoring
Cook the rice, add yolks of eggs, beaten, milk, butter, salt, flavoring and grated rind of lemon. Put into a pudding pan and bake until nearly set. Beat the whites of eggs, add juice of lemon and sugar; beat well, spread over the top and bake until done.
--Lottie Pierson, Mt. Vernon
RICE PUDDING
1 cup rice 1 teaspoon salt (level)
4 cups water ½ cup sugar
4 eggs 1 teaspoon extract
Boil rice in salted water until tender; add sugar; beat eggs and add, then add extract and beat well. Serve either hot or cold with cream.
--Mrs. H. J. Bourdeau, Trask
MAPLE PUDDING
½ package Knox gelatine 1 pint sweet cream
1 pint cold water English walnut
1 cup sugar 1 small can grated pineapple
½ teaspoon mapleine
Soak gelatine in water, with sugar, for five minutes; then heat until sugar is dissolved. Add mapleine and set aside to coo. Whip the cream stuff, chop walnuts and add to cream, also the pineapple when the gelatine begins to set, beat all together. Color a pretty shade of pink. Halves of walnuts may be put on top if desired.
--Mrs. S. T. Coolley, Centralia
CARAMEL PUDDING
1 tablespoon butter 2/3 cup sugar
1 egg ¼ teaspoon salt
3 tablespoon cornstarch ½ teaspoon vanilla
1 pint milk
Put sugar in frying pan and keep shaking it to keep from burning. Heat milk and blend with sugar. Add cornstarch and egg. Flavor and serve cold, with cream.
CORNSTARCH PUDDING
1 pint milk 2 tablespoons sugar
1 egg 1 tablespoon flavoring
1 tablespoon cornstarch or flour
--Mrs. W. F. Roberts, Worth
VICTORY PUDDING
1 package orange jello 1 cup cooked prunes, chopped
2 cups boiling water
1 cup grapenuts ½ cup sugar
1 cup seedless raisins 1 teaspoon cinnamon
½ teaspoon allspice
Dissolve jello in boiling water; add other ingredients, let stand to cool and harden. Serve with whipped cream.
--Mrs. T. F. Clare, Montgomery City
DATE PUDDING
1 cup sugar ½ cup suet
3 tablespoons molasses ½ teaspoon cinnamon and
1 cup nuts nutmeg
1 cup raisins 2 cups bread crumbs
1 cup figs, dates pr prunes 1 quart sweet milk
1 egg 1 teaspoon soda in a boiling
water to dissolve
Steam three hours. Serve with whipped cream.
--Miss Elisa Cullen, New Cambria
CARROT PUDDING
1 cup grated carrots ½ cup butter, melted
1 cup grated potatoes ½ teaspoon cloves
1 cup sugar ½ teaspoon nutmeg
½ cup raisins ½ teaspoon cinnamon
½ cup currants 1 teaspoon soda
--Stir sodae into grated potatoes; flour the currants and raisins; mix all together and steam three hours. Serve with hard sauce
--Mary Walls, New CambriaThis my first time ever at replying. Seeing the title old recipes, really caught my interest! I only cook from"scratch". I compiled a cookbook for my mother’s side of the family. I am sure that if you prefer a recipe of a certain kind, then I am sure I can find one. Also, I collect cookbooks, old & new alike! My email is peggy_martin54@hotmail.com
Hi Wildbillcudas!
I too collect cookbooks and have posted many recipes on this site. It would be nice, and very much appreciated by all of us, if you would share some of your recipes with us here. Thanks. 
I’m with you Aline. I’d like to extend my welcome to wildbillcudas, and I also collect cookbooks, old and new. So, bring them on!! and let us know what you’re looking for so we can recriprocate. This is a great site isn’t it!? lol
I am most deffinatley a foodie! :lol:
1c. brown sugar
1/2c oleo
1 1/2c applesauce
2c flour
2 beaten eggs
1t cinnamon
1/2c sugar
1/2t nutmeg
1t baking powder
1/2t baking soda
1/2t salt
1c. raisins
1/2-1c. nutmeats chopped
1t cloves
Mix brown sugar, oleo,applesauce, vanilla, and eggs. Sift into large bowl: flour, sugar, cinnamon, cloves, nutmeg, baking powder, soda and salt. Add applesauce mixture gradually. then add raisins and nuts. Bake in 9x13 pan at 350* for 45 minutes.
This was a recipe of my grandmother’s.
1/2c brown sugar
1t. ginger
1/2c cider vinegar
2qt water
Mix all of the ingredients for a delicious drink! My grandmother served this to farm help and old threshers.
One-Hundred-One-Year-Old Pastry Recipe
Original recipe yield: 2 - 9 inch shells.
“This is an old pie crust recipe, made with egg and vinegar, along with the usual ingredients.”
INGREDIENTS:
· 2 1/2 cups sifted all-purpose flour
· 1/2 teaspoon salt
· 1 cup shortening
· 1 egg
· 1 tablespoon distilled white vinegar
· 1 1/2 cups cold water
DIRECTIONS: