Opens in a new tab or window
Scale a recipe
Back to home

Recipes

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

Search by recipe name or ingredient.

Filters134 recipes

97–120 of 134 recipes

  1. Sherry Cobbler packed with shaved ice, orange pieces and raspberries in a tumbler.
    • Vintage
    • Drinks & Cocktails

    Sherry Cobbler (1862)

    A cold, refreshing sherry drink packed with shaved ice and fresh fruit.

    Makes
    1 drink
    Total
    View recipe
  2. Two intact individual molds of golden aspic enclosing stuffed tomatoes, served on lettuce.
    • Vintage
    • Snacks & Dips

    Stuffed Tomatoes in Aspic Jelly (1927)

    Ripe garden tomatoes filled with crisp celery, walnuts, and mayonnaise, suspended inside shimmering individual molds of savory lemon aspic jelly.

    Makes
    4 servings
    Total

    Allow 15 to 20 minutes for the base layer, at least 3 hours for the final set, and extra cooling time if the aspic is still warm.

    View recipe
  3. Ruby-amber Boulevardier in a coupe with a wide orange peel.
    • Vintage
    • Drinks & Cocktails

    The Boulevardier (1927)

    A bourbon, sweet Italian vermouth, and Campari cocktail adapted from a 1927 Paris recipe, with an orange twist.

    Makes
    1 cocktail
    Total
    View recipe
  4. A coral-orange cocktail in a coupe with an orange peel inside, on a gray coaster and teal table.
    • Vintage
    • Drinks & Cocktails

    The Monkey Gland (1923)

    A cheeky 1920s Paris creation combining London dry gin, fresh orange juice, and real pomegranate grenadine with an aromatic absinthe rinse.

    Makes
    1 cocktail
    Total
    View recipe
  5. A still rosy amber cocktail with slight haze and a lemon peel inside a coupe, on dark walnut.
    • Vintage
    • Drinks & Cocktails

    The Scofflaw (1924)

    A defiant 1924 Paris cocktail blending spicy American rye whiskey, dry French vermouth, lemon juice, grenadine, and orange bitters.

    Makes
    1 cocktail
    Total

    Three minutes assumes a coupe chilled in advance and prepared juice.

    View recipe
  6. Golden Sidecar in a coupe with a half-sugar rim and a lemon wheel.
    • Vintage
    • Drinks & Cocktails

    The Sidecar (1923)

    A Cognac, Cointreau, and fresh lemon sour adapted from McElhone's 1923 Sidecar, with an optional half-sugar rim.

    Makes
    1 cocktail
    Total
    View recipe
  7. Sliced brown fruit and spice loaf with raisins visible in its dense crumb.
    • Vintage
    • Baking & Desserts

    Wartime Eggless Fruit and Spice Cake (1941)

    A moist British wartime tea loaf made with rolled oats, raisins, and warm mixed spice, leavened with bicarbonate of soda and vinegar without eggs.

    Makes
    10 slices (one 8x4-inch loaf)
    Cooking

    Allow about 125 to 130 minutes for preparation, the 60-minute batter rest, and baking, before cooling. Cool in the pan for 15 minutes, then allow the loaf to cool completely before slicing; the full elapsed time varies.

    View recipe
  8. Griddle-browned potato-apple wedges with open cut faces showing softened diced apple.
    • Vintage
    • Baking & Desserts

    Wartime Potato-Apple Scones (1941)

    Soft, griddle-baked Irish potato scones stuffed with diced tart apples and a touch of ginger, made with hot mashed potatoes and a smaller amount of flour.

    Makes
    8 scones
    Total
    View recipe
  9. An unbaked single pastry crust fitted into a 9-inch pie plate.
    • Vintage
    • Baking & Desserts

    Wartime Salad-Oil Pastry (1941)

    An emergency 1941 wartime pie pastry made with liquid salad oil and warm water instead of chilled solid butter or lard.

    Makes
    1 single pie crust (9-inch)
    Total
    View recipe
  10. Whole Woolton Pie with a browned pastry lid and three vents in a deep black handled Dutch oven.
    • Vintage
    • Main Dishes

    Woolton Pie with a Pastry Lid (1941 Adaptation)

    Potatoes, carrots, swede and cauliflower beneath a whole-wheat potato-pastry lid, with brown gravy served alongside.

    Makes
    4 generous servings
    Total

    Allow about 3 hours 15 minutes, including at least 1 hour chilling and variable filling cooling. Timings are untested planning estimates. Start with the pastry potato cooked, mashed and cold, and prepared gravy ready to heat.

    View recipe
  11. Browned mashed navy beans with spoon ridges and a few whole beans and pork pieces in a shallow rectangular dish.
    • Vintage
    • Main Dishes

    Baked Mashed Navy Beans (1933)

    A 1933-inspired bake of mashed navy beans, molasses, salt pork and onions, with a 20-to-25-minute oven finish.

    Makes
    6 servings
    Total
    View recipe
  12. An intact pan of browned potato and beef hash in a cast-iron skillet.
    • Vintage
    • Main Dishes

    Browned Potato and Meat Hash (1934)

    Crispy cast-iron skillet hash made from boiled potatoes and cooked beef, with twice as much potato as beef by weight.

    Makes
    4 servings
    Total
    View recipe
  13. Milk chowder with potato cubes, corn and browned pork.
    • Vintage
    • Main Dishes

    Potato and Corn Milk Chowder

    A comforting milk chowder with diced potatoes, canned corn and browned salt pork, adapted from an early Aunt Sammy radio recipe.

    Makes
    4 servings
    Total
    View recipe
  14. Six browned sausage patties over braised cabbage and sliced apples in a skillet.
    • Vintage
    • Main Dishes

    Sausage, Cabbage, and Apple Skillet Casserole (1934)

    A sweet and savory Depression skillet dinner layering crisp sausage cakes over shredded green cabbage and tart orchard apples.

    Makes
    4 servings
    Total
    View recipe
  15. Sliced meatloaf with a browned crust and thin reddish tomato finish on a white plate.
    • Vintage
    • Main Dishes

    Savory Oatmeal Meatloaf (1934)

    A Depression-era meatloaf using rolled oats to stretch a single pound of ground beef into a tender family dinner.

    Makes
    6 servings
    Total
    View recipe
  16. A cloudy golden Applebloom Punch with ice cubes and an apple wheel in a tumbler.
    • Vintage
    • Drinks & Cocktails
    • Mocktail

    Applebloom Punch Mocktail (1920)

    A sparkling autumn cup made with non-alcoholic cloudy apple juice, white grape juice, and mineral water.

    Makes
    1 drink
    Total
    View recipe
  17. Ungarnished golden cocktail in a coupe glass beside a jar of honey and fresh lemon.
    • Vintage
    • Drinks & Cocktails

    Bee's Knees Cocktail (1934)

    Gin, honey and fresh lemon juice make a short, tart cocktail. Stir the honey into the lemon juice before shaking so it mixes into the drink.

    Makes
    1 cocktail
    Total
    View recipe
  18. Shredded chicken, mushrooms and green pepper in pale cream sauce inside a puff-pastry shell.
    • Vintage
    • Main Dishes

    Chicken à la King in Puff Pastry (1920s)

    Cooked chicken, mushrooms and green pepper in a cream sauce, spooned into baked puff pastry shells. This version is finished with pasteurized egg yolks.

    Makes
    4 servings
    Total

    Times are estimates, assuming ready-cooked chicken and pastry shells baked while the sauce is prepared. Follow the package for the pastry baking time.

    View recipe
  19. Chicken pieces in an orange tomato-cream sauce topped with cilantro.
    • Main Dishes

    Chicken Tikka Masala

    Yogurt-marinated chicken browned in a frying pan and finished in a tomato sauce with garam masala and cream. Allow at least 30 minutes for marinating.

    Makes
    4 servings
    Total

    Includes at least 30 minutes marination time.

    View recipe
  20. Chocolate mousse icebox loaf with thin dark wafer layers and a plated slice.
    • Vintage
    • Baking & Desserts

    Chocolate Mousse Icebox Cake (1920s)

    Thin chocolate wafers layered with chocolate mousse in a loaf pan. No oven is needed, but the cake needs at least 12 hours in the fridge before slicing.

    Makes
    1 loaf-sized cake
    Cooking

    Allow for cooling to room temperature, then at least 12 hours chilling. Prep and cooking times are estimates; cooling time varies.

    View recipe
  21. Chunky guacamole with diced tomato, red onion and cilantro in a stone mortar, surrounded by tortilla chips.
    • Snacks & Dips

    Chunky Guacamole

    Ripe avocados roughly mashed with red onion, tomato, jalapeno, cilantro (coriander leaves) and lime. Keep some chunks for scooping and taste before serving.

    Makes
    6 appetizer portions
    Total
    View recipe
  22. Walnut banana bread with one cut slice on a wire cooling rack beside a window.
    • Baking & Desserts

    Classic Banana Bread

    Banana bread with melted butter and chopped walnuts, baked in a 9x5-inch loaf pan. Use very ripe bananas and let the loaf cool before slicing.

    Makes
    1 9x5 inch loaf
    Total

    Includes 10 minutes cooling in the pan and 1 hour on a rack.

    View recipe
  23. A stack of golden pancakes with butter and maple syrup beside a plain glass syrup bottle.
    • Breakfast & Brunch

    Classic Buttermilk Pancakes

    Buttermilk pancakes mixed in one bowl and cooked in batches. Stop stirring while the batter is still a little lumpy, then watch for bubbles before flipping.

    Makes
    12-14 pancakes
    Total

    Cooking time assumes cooking in batches on a standard skillet.

    View recipe
  24. Golden chocolate chip cookies with separate chips visible in a broken cookie.
    • Baking & Desserts

    Classic Chocolate Chip Cookies

    Chocolate chip cookies made with softened butter and equal amounts of white and brown sugar. Scoop the dough evenly and bake in batches.

    Makes
    24 cookies
    Total

    Cooking time is 10 minutes per batch. Total time includes baking and cooling multiple batches.

    View recipe

Scale your recipe