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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 recipe is adapted from an Elizabethan cook book. It uses the classic strawberry spinach combination. Spinach is treated as a fruit and is really delicious. I like to use a sweet pastry in a long fluted tart pan, myself. You've never tasted spinach like this before!

    Recipe #34115

    4 Reviews |  By Debster

    I love afternoon tea and sometimes enjoy a "tea" instead of eating dinner. This has been a favorite Victorian recipe for many years. The sweet and savory combination of flavors is wonderful.

    Recipe #25107

    This recipe dates back to Victorian England. the cookies are intended to be quite bland; add 1/2 teaspoon vanilla before adding milk if you desire. originally from "1001 Cookie Recipes".

    Recipe #5373

    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

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

    Recipe #75917

    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

    My version of the Basic Meat Pie from I've successfully made this three times.

    Recipe #8680

    In my early days of lowcarbing I was looking for a creamy soup I could enjoy. I had also just read a book about medieval Italy, and in it was described a soup made from almond milk. From that I came up with my Almond and Leek soup, which has a less-smooth texture than high carb cream soups but is very tasty all the same (even high-carbers like it)! A nice, light soup, good for springtime. :) Good for Easter celebrations!

    Recipe #27272

    Another SCA recipe that is great to have for a nice sunday dinner! It also makes some tasty sandwiches!

    Recipe #61765

    I like to serve this dish at the Society of Creative Anachronism potluck feasts (medieval renactment). Its a kid friendly dish and can be a complete meal when put together with potatoes and a veggie. I hope you all like it

    Recipe #47025

    In the 'olde' days (read: medieval times - maybe earlier), spicing meat was a way of preserving it. It sure tastes good and is a great addition to your holiday table. Serve, sliced very thin, with a spicy mustard and gherkins. You'll love it. Prep time is included - but it's a derned easy recipe - just read through it and you'll see what I mean.

    Recipe #77246

    This is truly wonderful even for modern pallets. We had a medieval pot luck party and this was the hit of the night. I wouldn't have minded curling up with the whole pot myself! It is adapted from an Elizabethan recipe for quelquechose (kickshaws), a type of add anything you like casserole. The oyster-lamb combination is an Elizabethan favorite used in the cookbook "To The Queens Taste".

    Recipe #33984

    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

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

    Recipe #35258

    1 Reviews |  By ~Bliss~

    Another standard from Colonial Williamsburg.

    Recipe #88267

    This bread dates back to Colonial days. Made from rye and wheat flours, cornmeal, molasses and raisins. Boston Brown Bread is always steamed (rather than baked) in a large can or mold. It is traditionally served along with a steaming plate of Boston Baked Beans.

    Recipe #6677

    This is from a tavern in colonial Willamsburg Virgnia.They are sooo good!These are chewy meringues.More like a candy.

    Recipe #50242

    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

    4 Reviews |  By winkki

    Buttery cheese biscuits from Colonial Williamsburg, Virginia. :o)

    Recipe #94564

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