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Everyday dishes and vintage favorites. Find a recipe, then make the servings and measurements work for you.

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1–24 of 134 recipes

- Vintage
- Baking & Desserts
Apple Turnovers, Adapted from Beeton (1861)
Half-moon puff-pastry turnovers with a cooled apple filling and an egg-white sugar finish, adapted from Beeton's picnic fruit turnovers.
Makes
6 large turnovers; 6 portions
Total
2 hr 40 min
Estimated: 30 minutes preparation, 10 minutes filling cooking, 30 minutes filling cooling, 25 to 30 minutes baking and 1 hour final cooling. Allow another 25 to 30 minutes if baking the trays separately.
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- Main Dishes
Beef, Barley and Bean Cholent
A covered-pot beef stew with pearl barley, potatoes and white beans, adapted to a daytime oven schedule.
Makes
6 substantial bowls
Total
4 hr 45 min
Estimated: 25 minutes preparation, about 10 minutes on the stove, 3 to 4 hours in the oven and 10 minutes standing. Check tenderness rather than assuming every cut finishes at the same time.
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- Vintage
- Baking & Desserts
Caraway Seed Cake, Adapted from Beeton (1861)
A rich butter loaf cake with caraway, mace, nutmeg and a little brandy, adapted from Beeton's A Very Good Seed-Cake.
Makes
1 loaf; 10 small slices
Total
3 hr 15 min
Estimated: 20 minutes preparation, 65 to 85 minutes baking, 15 minutes in the pan and at least 75 minutes cooling. Pack only when completely cool.
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- Vintage
- Baking & Desserts
Chicken-and-Ham Picnic Hand Pies, Adapted from Beeton (1861)
Small sealed puff-pastry pies with cooked chicken, ham and a thick lemon-scented cream filling, adapted from Beeton's chicken patties.
Makes
8 small pies; 4 picnic portions
Total
3 hr 50 min
Estimated: 40 minutes preparation, 5 to 10 minutes sauce cooking, 30 minutes filling cooling, 25 to 30 minutes baking, then at least 2 hours final chilling. Allow another 25 to 30 minutes if baking the trays separately.
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- Breakfast & Brunch
Dried-Apple and Hazelnut Porridge
Old-fashioned rolled oats cooked with chopped dried apple, then finished with hazelnuts and honey.
Makes
4 breakfast bowls
Total
25 min
Estimated: 10 minutes chopping and preparation, 10 to 12 minutes simmering and 3 minutes standing.
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- Main Dishes
Gefilte Fish with Carrots
Fine-textured Arctic char and striped bass patties, gently poached and chilled with carrot coins.
Makes
12 small patties; 6 starter portions
Total
13 hr 45 min
Estimated: 30 minutes preparation, 15 minutes simmering vegetables, 30 minutes poaching, up to 30 minutes initial cooling and at least 12 hours refrigerated chilling.
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- Main Dishes
Hot-Smoked Trout with Barley and Leeks
Flakes of fully cooked hot-smoked trout warmed through with pearl barley and buttery leeks, for a modern meal inspired by a northern pantry.
Makes
4 lunch portions
Total
1 hr 10 min
Estimated: 15 minutes preparation and up to 55 minutes cooking, including the final heating. The leeks cook while the barley simmers. Check the barley package; brands vary.
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- Baking & Desserts
Passover Sponge Cake with Potato Starch
An egg-risen lemon sponge with potato starch, baked in an ungreased tube pan and cooled upside down.
Makes
1 tube cake; 12 slices
Total
3 hr 35 min
Estimated: 25 minutes preparation, about 70 minutes baking and at least 2 hours cooling completely in the inverted pan.
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- Vintage
- Snacks & Dips
Scotch Eggs with Ham Forcemeat, Adapted from Beeton (1861)
Firm-yolk eggs wrapped in ham, breadcrumb and suet forcemeat, crumbed and fried, then chilled for a modern picnic.
Makes
4 Scotch eggs; 4 picnic portions
Total
3 hr 15 min
Estimated: 30 minutes preparation, 25 minutes boiling/frying, 20 minutes chilling the coated eggs, then at least 2 hours final chilling for cold picnic service.
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- Snacks & Dips
Sephardic Leek Fritters (Keftes de Prasa)
Meatless leek-and-potato patties, drained thoroughly before shaping and pan-frying.
Makes
10 small patties; 5 side portions
Total
1 hr 25 min
Estimated: 25 minutes preparation and shaping, 15 minutes simmering, 20 minutes draining/cooling and 20 to 25 minutes frying in batches.
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- Baking & Desserts
Skillet Barley Flatbreads
Thin, unleavened flatbreads made with barley flour and whole-wheat flour, rolled small and cooked in a skillet.
Makes
6 small flatbreads; 6 side portions
Total
1 hr 5 min
Estimated: 15 minutes mixing and rolling, 20 minutes resting, and about 30 minutes cooking six breads one at a time.
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- Breakfast & Brunch
Strained Yogurt with Honey and Berries
Purchased plain yogurt drained in the refrigerator until thick and spoonable, then served with honey and fresh berries.
Makes
4 bowls; drained yogurt weight varies
Total
12 hr 10 min
10 minutes active preparation plus 8 to 12 hours refrigerator draining. The total allows 12 hours; check the texture earlier.
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- Vintage
- Main Dishes
Woolton Pie with Mashed Potato Topping (1941 Adaptation)
A mashed-potato-topped adaptation of Woolton Pie, with root vegetables and rolled oats in savory yeast-extract gravy.
Makes
6 servings
Total
1 hr 10 min
The 70-minute total starts with cooked mashed potatoes ready for the topping. Allow extra time if making the mash from raw potatoes.
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- Vintage
- Baking & Desserts
Baked Ground-Rice Pudding with White Rice Flour, Adapted from Beeton (1861)
A lemon-scented baked egg pudding made with plain white rice flour, following the baked branch of Beeton's ground-rice pudding.
Makes
6 dessert portions
Total
2 hr 5 min
Estimated: 15 minutes preparation, 10 minutes heating and thickening, up to 30 minutes cooling, 50 to 60 minutes baking and 10 minutes standing. Preheat toward the end of cooling.
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- Vintage
- Breakfast & Brunch
Cornmeal Gems (1918)
Small cornmeal-and-wheat muffins with a tablespoon each of sugar and melted butter, adapted from Farmer's 1918 Corn Meal Gems for a modern metal pan.
Makes
4 breakfast servings; about 6 to 8 small gems (estimated)
Total
45 min
Estimated: 15 minutes for setup and mixing, 18 to 25 minutes baking, then 5 minutes in the pan. Preheat during preparation; further cooling is optional.
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- Drinks & Cocktails
Frozen Lime Daiquiri
White rum, fresh lime and simple syrup blended with a measured quantity of ice, divided between two small glasses.
Makes
2 small frozen cocktails
Total
5 min
About 5 minutes with chilled rum, prepared cooled syrup, ice and cold glasses ready. Advance syrup preparation and chilling are additional.
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- Vintage
- Breakfast & Brunch
Graham Muffins with Whole Wheat (1918)
Small whole wheat breakfast muffins with milk and melted butter, adapted from Farmer's 1918 Graham Muffins II for a modern metal muffin pan.
Makes
4 breakfast servings; about 8 to 10 small muffins (estimated)
Total
45 min
Estimated: 15 minutes for setup and mixing, up to 25 minutes baking, then 5 minutes in the pan. Preheat during preparation; further cooling is optional.
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- Vintage
- Baking & Desserts
Plain Baked Rice Pudding, Adapted from Beeton (1861)
Short-grain white rice baked slowly in milk with brown sugar, butter and nutmeg, adapted from Beeton's plain and economical pudding.
Makes
6 small dessert portions
Total
2 hr 50 min
Estimated: 10 minutes preparation, 90 to 150 minutes baking and 10 minutes standing. Preheat during preparation. Rice tenderness, rather than the clock alone, determines the bake.
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- Vintage
- Drinks & Cocktails
Stirred Whiskey Cocktail, Adapted from Jerry Thomas (1862)
A small whiskey, sugar and bitters cocktail, adapted from Thomas's 1862 recipe with measured simple syrup and stirred service over fresh ice.
Makes
1 cocktail
Total
5 min
About 5 minutes with prepared syrup and ice ready. Syrup preparation and cooling are additional.
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- Vintage
- Baking & Desserts
Angel Food Cake (1931)
A fat-free cake built on a cup of egg whites beaten stiff with cream of tartar, folded with sifted cake flour and sugar, baked in a slow oven and cooled upside down.
Makes
1 tube cake (10-inch)
Total
2 hr 55 min
Prep includes 30 minutes for the egg whites to stand. Total adds baking (about 35 to 45 minutes; judge by the doneness cues) and about 1 1/2 hours of cooling upside down in the pan.
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- Vintage
- Baking & Desserts
Cornmeal Ragged Robins (1918)
Drop biscuits from a 1918 wheat-saving cookbook, made mostly with cornmeal and raised with cream of tartar and baking soda instead of baking powder.
Makes
About 24 to 28 drop biscuits (estimated, not measured)
Total
30 min
Preheat the oven while you mix. The batch normally fills two sheets baked together; if you bake them one after the other, allow about 15 minutes more.
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- Vintage
- Baking & Desserts
Eggless, Milkless, Butterless Cake (1918)
A spiced raisin loaf from a 1918 American wartime cookbook, made without eggs, milk or butter by boiling brown sugar, water, raisins and fat into a syrup before the flour goes in.
Makes
1 loaf (9x5-inch pan)
Total
4 hr 40 min
Ready to slice in about 4 hours 40 minutes: about 1 hour for the boiled syrup to cool, 15 minutes resting in the pan and an estimated 2 hours for the loaf to cool completely on a rack.
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- Vintage
- Drinks & Cocktails
Johnson Equal-Parts Manhattan (1900)
An adaptation of Harry Johnson's equal whiskey-and-vermouth Manhattan, with gum syrup, orange bitters and an optional curaçao or absinthe accent.
Makes
1 cocktail
Total
5 min
Estimated active and elapsed time, including chilling the glass while measuring; use ready-made gum syrup.
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- Vintage
- Main Dishes
Mock Sausage: Sage Lima Bean Rolls (1918)
Mashed dried lima beans seasoned with sage, thyme and sweet marjoram, shaped into finger-size rolls, floured and pan-fried golden in corn oil.
Makes
About 18 to 30 finger-size rolls
Total
10 hr 20 min
Includes an 8-hour or overnight soak and 10 minutes of cooling the mash. On the day: about 25 minutes to pick over, shape and flour; up to 75 minutes of boiling, up to 4 minutes drying the mash, and about 25 minutes of frying in batches. Older beans can take longer.
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