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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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    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

    This recipe is from Old Virginia.

    Recipe #20318

    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

    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

    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

    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 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 is from one of my most prized cookbooks Compendium Of Cookery and Reliable Recipes.Copywrite 1890.It is so old I'm almost afraid to touch the pages.I wouldn't make this but I thought it would be fun to post it.It dosen't give a baking time so I'll guess at it but keep in mind they cooked on wood stoves then. Them measure in goblets!!

    Recipe #50246

    I found this recipe in an old church cookbook submitted by Mrs. William G. Hagar, with a note that this was her great-grandmother's recipe from England in 1858. I have not tried it yet, but I like the sound of it for gifts around the holidays. It is posted exactly as it is written in the book. I am assuming the recipe uses standard loaf pans, but this recipe makes 6, so you may need to purchase foil pans.

    Recipe #33725

    Want a cheesecake that is different that does not taste anything like modern cheesecakes? Then try this. It comes from a 17th Century cookbook. The rosewater completely changes the taste.

    Recipe #29406

    Found in old British cookbook, don't expect anyone to make this but just interesting.

    Recipe #18330

    Posted in response to a request for an authentic one pound pound cake...this recipe is from a cookbook, dated 1896

    Recipe #86336

    This from The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith. Very rich sauce, great with pasta and be sure to have the ever handy crusty bread available. If it is too rich for you try adding a can of chopped tomatoes to thin it out. We have always used oxtails in stews, etc and find this recipe to be right up our alley.

    Recipe #52470

    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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