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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 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 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

    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

    1 Reviews |  By ~Bliss~

    Another standard from Colonial Williamsburg.

    Recipe #88267

    Use Sippits as an alternative to spoons to make cream soups a filling and fun meal. This is our version which works well. For the best taste when using cooking spray, use butter-flavored or garlic-flavored cooking spray. Sippits are best when toasted well so they are crispy but not too dark.

    Recipe #46839

    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

    4 Reviews |  By winkki

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

    Recipe #94564

    This is similar to the recipe for creamed onions served at the King's Arms Tavern in Colonial Williamsburg. The Tavern version (from a 1970s cookbook of Old Williamsburg recipes) includes extra salt which I omit. The salted peanuts make it salty enough for my tastes, even before the doctor put me on a low-salt diet. However, I always have a salt shaker on the table so people who like it saltier can add it themselves.

    Recipe #91668

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

    Recipe #75917

    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

    3 Reviews |  By Kimke

    Salmagundi was the chef's salad of 18th century England. In present day England and in Colonial Williamsburg, the name has been revived. My mother enjoyed serving this as a main course for dinner. We always liked it!

    Recipe #57929

    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

    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

    Right out of the 50's, but it is sooo good.

    Recipe #7208

    This recipe is from Old Virginia.

    Recipe #20318

    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

    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

    9 Reviews |  By ~Bliss~

    Christiana Campbell's serves these wonderful little muffins with every meal. At one time, they handed out this recipe on little cards (that's where i got mine). A reviewer reminded me: these are butt ugly. In Williamsburg, perfect little bite-sized muffins are served, all nice and puffy. When I made them, and the reviewer also, they were NOT puffy. They taste really good, but for some peculiar reason, they fall after coming out of the oven. If anyone makes them, and can figure this mystery out, please share. I have no clue why they come out different at home than they do in Williamsburg.

    Recipe #87936

    Preparation time does not include cooking and peeling sweet potatoes, since you can also use canned sweet potatoes if you drain the liquid from them. Adapted from the Williamsburg Cookbook.

    Recipe #106083

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