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

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

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.

Not affiliated with these guys, just a fan and this is a great doco. Understand its not the exact target of this community but hopefully those interested will find this interesting as well

Multiple formats available for download.

This is largely to bring attention to the Tasting History YT channel since I think you fine folks would like it. I am not associated with the channel in any way.

Max will usually intro with a little base info, followed by the recepie, then it's "Time for History" related to the dish in the video. He finishes each video with a tasting and review of the dish. If you're just interested in the food, you can probably skip the middle 40-50% of the video.

B. Dylan Hollis... Everyone's favorite (or least favorite) baker/content creator/cookbook author. Here we see him baking a bread with avocado. Sounds weird, turns out decent. Yet to try it.

cross-posted from: https://lemmy.world/post/2460101

Found these recipe cards on imgur from Trader Vic's, circa 2013 or so. Lots of sauces, sides and various other small items.

The source for the famous $250 Neiman Marcus cookie recipe that's been floating around on the internet for ages.

Can't remember where I found this online, but it is purported to be Ernest Hemingway's own hamburger recipe.

A quick search turned up this article, which actually recreated the burger (with substitutions for unavailable ingredients): https://www.artofmanliness.com/living/food-drink/ernest-hemingways-favorite-hamburger/

My spouse worked at K-mart waaay back in the day, and she was waxing nostalgic about these. Lo and behold, someone who worked the counter gave a quick recipe on Food.com.

cross-posted from: https://lemmy.world/post/378036

This recipe comes courtesy of a now-extinct food blog, secret-sauce.net. They managed to find two different versions of Dave Thomas's original chili recipe (printed in a local newspaper and a charity cookbook) and work out the restaurant version with a little help from the ingredients statement. See below for scans of those two articles.

(archive.org backup of source: https://web.archive.org/web/20220105190355/https://secret-sauce.net/wendys-chili/)

Ingredients:

• 2 pounds fresh ground beef (80/20 is a good mixture) -1 quart (4 cups) of tomato juice
• One 29 ounce can of tomato puree
• One 15 ounce can of dark red kidney beans, drained
• One 15 ounce can of small red beans, pinto beans, or pink beans, drained (I used small red beans)
• One medium onion, chopped (about 1½ cups)
• ½ cup celery, diced (about one large stalk)
• ¼ cup green bell pepper diced (one medium sized pepper, with seeds/ribs/stem removed)
• ¼ cup (4 tablespoons) chili powder
• 2 teaspoons ground cumin
• 1½ teaspoons garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon oregano
• ½ teaspoon sugar
• ⅛ teaspoon cayenne pepper

Preparation:

Preheat a large pan to medium heat with a light layer of oil

Chop onion, celery, and green pepper. Each piece should be about the size of one your small beans.

Drain cans of beans in a colander and rinse.

Spread ground beef thinly across the whole pan, making a single giant hamburger. Press firmly and season with salt.

When the meat sizzles, quickly flip and press down into pan. When red juices appear at the top of the meat, flip again and press into the pan once more. Again, when you see red juiced flip a final time to complete cooking. Turn off heat, and drain the giant burger by lifting it from the pan moving to a large pot.

Break up the meat in the pot with a spatula into bean-sized pieces.

Add the beans, chopped vegetables, and all remaining ingredients to the pot with the beef.

Bring the pot a simmer and cover. Stir every 15 minutes for 1½ hours.

To serve, stir the pot in a figure-eight shape and scoop out a large portion.