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    You are in: Home / Cookbooks / Vintage recipes
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    51 recipes in

    Vintage recipes

    These are very old recipes, either from colonial America or even older in Europe, etc.
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    This is an adaptation of a recipe from the Victorian American volume of Vincent Price's collection, "A National Treasury of Cookery," which I recently acquired. As I was looking through the book, this recipe caught my eye because I am an unabashed Gilbert and Sullivan fan. :) As the G&S show of "The Mikado" opened in 1885 at the Savoy Theatre in London, I imagine that this dish (which is rather not very Japanese, but ah well) must've been a Victorian homage to the production. It is a dish I can easily imagine a Brit in India in the 19th century enjoying. :) As far as how it tastes - it's delicious! It's kind of like a combination between Chile Verde and curry. It's not pretty when it's done, but it IS very tasty. It's even better then next day, as leftovers, when the flavors have had the chance to meld in the refrigerator!

    Recipe #114778

    I have translated this from The English Huswife by Gervase Markham 1615 AD. It's unusual in that before this time pies were almost always made with a single crust while this one has two. Often a two crusted pie was called a coffin in that time period. Rosewater can be found in most healthfood stores or Middle Eastern groceries in the US.

    Recipe #108169

    This is a traditinal recipe, that apparently the women in former times could not do without on new years day. My father told me, that after the war, the 3 waffle makers in the village were handed around, so that every women could offer these cakes with a nice cup of east frisian tea (prepared with cream and demerara sugar) to their new years wellwishers. They taste a little like ice cream cones and should be prepared ahead so the spices can work their magic.Store in an airtight container. They make a nice xmas give away. You need a flat waffle iron.

    Recipe #108109

    Make a Victorian Sandwich Sponge cake, the original British way (very few ingredients needed).

    Recipe #75917

    Very tasty, with a distinctive texture. Great for Thanksgiving! American colonists in the Northeast used all available food sources- acorn bread is an adaptation of a Native American recipe which was somewhat common in the late 17th century until the mid 19th among the poorer working classes.

    Recipe #71702

    This is a modern(relatively speaking) version of a Medieval Germanic recipe. While living in Germany, I first tried these unusual cold pizza-style open face sandwiches at a fair in Bonn while celebrating the "Rhine in Flames." Clara12 has a recipe posted on Recipezaar for homemade Krauterfladenbrot recipe #61947 ,the herbed flatbreads used as the "crust" in this recipe(which I have tried and used in this recipe successfully). You may also use any herb flecked soft, doughy flatbread that you have available - they should be rounds the size of a pita bread. Heck - you could probably get away with using an uncut pita(in which case use the whole pita as your crust for each -don't split) if that's all you have available - I'd go for honey wheat flavor, if so. Please try to use sweet onions in this as regular onions can be a little too strong - you will be eating the onions raw, so it is up to you how much oniony sharpness you prefer. Try to cut the onions as wafer thin as possible and then into slivers. Please use real bacon and fresh herbs - although there is a brand(Hormel) of real bacon that comes precrumbled in a bottle that may use(not Bacon Bits). Measurements are estimates - season these to your liking. Cook time is chilling time for the onion sauce - there is no actual cooking involved.

    Recipe #62336

    1 Reviews |  By Bev

    This recipe comes from the Kenmore House which was built in 1752 by Colonel Fielding Lewis for this bride, the only sister of George Washington.

    Recipe #56905

    This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.

    Recipe #46837

    Originally this is a Victorian breakfast dish, which traveled from India to the UK. The main ingredients were rice, haddock and eggs. I have added more ingredients to the recipe over the years and now it is a one dish lunch or main course, which is quick and very tasty.

    Recipe #44184

    I got this recipe from a Medieval website. I had to do a report on Medieval cooking everyone loved the cookies.

    Recipe #35258

    6 Reviews |  By 1Steve

    Cleopatra (69 a.C - 30 a.C), the Egyptian queen of legendary beauty, was famous for her amatorial charms that rendered her irresistible to the men who met her. She had a child with Caesar, Cesarione, then, after Caesar's assassination she fell in love with Anthony causing much jealousy amongst the Roman Senators many of whom accused her of being a witch. Anthony, stabbed by Octavius, dies in her arms and Cleopatra, realising her end was near lets herself be poisoned by an asp. This recipe has been deciphered from a hieroglyphic. These sweets were served at wedding banquets and given their high energy value, we imagine that Cleopatra offered them to her lovers to restore their spirits.

    Recipe #31277

    Someone asked what it was and my reply was "They were still serving the leftovers during Vietnam." For the full original post see my site.

    Recipe #142600

    Posted in response to a request for recipes using rabbit. This recipe is from the cookbooklet "Blue and Grey Cookery - Authentic Recipes from The Civil War Years".

    Recipe #119397

    1 Reviews |  By Dawnab

    This recipe came from my husband's Great Grandma Folker, a homesteader in Nebraska in the late 1800s.

    Recipe #116109

    From the "Colonial Williamsburg Tavern Cookbook" comes this seafood dish which is served at various colonial taverns on the site, including Christiana Campbell's. "In this recipe from the Barrier Islands, tomatoes and aromatic vegetables are stewed with seafood." The term "muddle" came from the early settlers and refers to a "mess of fish."

    Recipe #114913

    From Mr. Price's "Come into the Kitchen" cookbook comes this interesting chicken recipe from the Early America chapter. The recipes in the cookbook are written in quite a different style than modern cooks are accustomed to following, so I've done my best to translate it.

    Recipe #114775

    From Mr. Price's "Come into the Kitchen" cookbook comes this oyster recipe from the Early America chapter. Prep time includes chilling.

    Recipe #114774

    I enjoyed my recent visit to Colonial Williamsburg in Virginia, and had a wonderful dinner at Christiana Campbell's Tavern. Our meals were accompanied by this spoon bread, scooped right out of the griddle and onto our plates. Absolutely delicious!

    Recipe #113636

    This is an original bubble and squeak recipe from "Mrs Beeton's Book of Household Management" one of the classic English cookery books. It was published between 1859 and 1861 when Isabella Beeton was in her early 20s and has remained in print since that time. Mrs Beeton advised that the time to make this recipe was "altogether 1/2 hour", it was seasonable "at any time" and the cost, exclusive of the cold beef, was 3d. The number of servings this recipe makes depends on the quantity of ingredients you use - 1/4 shredded cabbage makes enough for a side dish for 2. If you prefer a vegetarian version, you could substitute mashed potatoes for the beef.

    Recipe #113066

    This recipe appeared on the Quaker Oats box in 1908 and again from 1909 to 1913. It's hearty and grainy, delicious topped with cheese, cinnamon-sugar butter, or served with soup. Original directions didn't specify an oven temperature, so I selected 450.

    Recipe #111638

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