Vintage Recipes - Archiving nostalgic recipes from cookbooks, handwritten notes, advertisements, etc

Text Recipe: https://www.tastinghistory.com/recipes/mulliganstew

Text Recipe https://www.tastinghistory.com/recipes/rissoles

Text Recipe: https://www.tastinghistory.com/recipes/encytum

https://www.tastinghistory.com/recipes/romanflamingoduck

cross-posted from: https://lemmy.world/post/26356169

cross-posted from: https://midwest.social/post/20610508

In memory of an amazing mother in law. Love her to pieces.

Chef's notes: grease a dish with butter before pouring the fudge. And !!DO NOT!! put it in the refrigerator to cool. Leave it on the counter to cool. Fridge = brick of sad chocolate. Also also, MIL's preferred brand of peanut butter is JIF. I couldn't care less what brand I use, but this mattered to her. ❤️

Edit: Canned milk = evaporated milk.

"Mars" creme = marshmallow creme aka Fluff.

Recipe in comments!

Text of recipe

TEMPERATURE: 325 F. 2 tablespoons butter 2 tablespoons PILLSBURY'S BEST Flour ¾ cup milk ½ cup sugar TIME: about 45 minutes 2 squares (2 oz.) unsweetened chocolate 3 egg yolks 3 egg whites ½ teaspoon vanilla extract

1. Melt butter; add stir until smooth.
2. Add cold milk. Stir and cook until sauce is thick and smooth.
3. Melt chocolate over warm, not hot, water; add sugar and beaten egg yolks.
4. Stir and cook until smooth.
5. Add cooled chocolate mixture to sauce and let stand until almost cold. I four and 6. Fold in stiffly beaten egg whites. Add vanilla extract.
6. Sift some powdered sugar into the bottom of an unbuttered casserole or baking dish. Pour in souffle mixture
7. Bake in slow oven until very and light and puffy and top is delicately browned.
8. Serve immediately with whipped cream or fluffy Hard Sauce. (No. 204).

I’ll be posting some recipes from this book for everyone throughout this week

https://archive.org/details/b33015363_0001/mode/1up

https://archive.org/details/egglessrecipeboo00thom

Rice Krispies treats as amazing new novelty

The Cookbook and Home Economics Collection includes books from the Young Research Library Department of Special Collections at UCLA, The Bancroft Library at The University of California, Berkeley, and the Prelinger Library. These fascinating books take us back to an America in the early decades of the 20th century covering topics on cookery, textiles, family and home, budgeting, domestic sciences, and many other delightful topics.

WE Engergies Cookie Books dating back to 1932 all free to download. Each year they put out a new Cookie book full of recipes and the 2023 is not yet available.

• 3 1/2 c. shredded carrots
• 1 c. tiny marshmallows
• 1/4 c. pineapple cut in 1/4-1/2" pieces
• 1 c. raisins
• 1/2 c. shredded coconut
• 1 c. mayonnaise
• 1 c. whipped cream

Mix the first 5 ingredients. Add the mayonnaise and mix. Slowly fold in the whipped cream. Serve in crisp lettuce cups. Refrigerate.

Adjust mayonnaise for desire consistency.

Ingredients:

• Garlic
• Onion
• Celery
• Oregano
• Marjoram
• Coriander
• Onion chives
• Finely sliced potatoes at your liking
• 1 Kg. chicasquil leaves, previously washed and boiled
• 1/4 Kg. hashed pork meat
• One bit of salt
• Pork lard

Fry the seasonings up to the chives in the order listed above. Then add the potatoes, then the chicasquil, finally the pork meat, salt and lard. Serve in tortillas, for breakfast or the afternoon snack, or at lunch along with rice, beans and a boiled egg.