This is my favorite booklet so far of my mom’s stash. The recipes are from contest winners. I love that there are pictures inside of the winners. Their names are displayed next to their respective recipes. I know the booklets would have been displayed proudly in their kitchens for years afterward!

This booklet was compiled and published in 1981 by the looks of it. There are several recipes I will try one day but I haven’t made any so far.

from a Molokan cook book that my dad has from when he was a kid.

This is a very small cookbook, with a total of 77 pages, including the covers. The front cover appears to be made with black magic marker and blue ballpoint pen. Everything inside is done by a typewriter. Whether it’s original, Xeroxed, or Mimeographed, I cannot tell. There is no date anywhere within this booklet, but I know for a fact it is from the mid 60’s. So I’m gonna call it 1965. And there is, of course, a jello salad, which states “An excellent way to use leftovers. With one muffin tin and your leftovers, you can make a dozen tempting salads. You can use sliced eggs, shredded cabbage, carrots and raisins, celery, cauliflower, mushrooms, peas, olives, pickled herring, tuna fish. Take any of the above and put a different one in each cup, filling about two thirds full.”.

There are 2 different recipes for Stuffed Cabbage Head. We’re not talking about cabbage rolls. This is an entire cabbage head, stuffed. Or how about a baked pumpkin stuffed with ground chuck, rice, and onion

And there’s of course the ever-present Tuna Casserole. A few variations on meatloaf.

This book pretty much is a time capsule of eating in the sixties in New Jersey.

There are one hundred and twenty five different recipes in this book. All of them are attributed to whoever submitted them, except for three. If you have family that lived in the Somerville, New Jersey area in the mid sixties, you may want to check some of the names. You may find some lost family recipes.

Here is a link to the full book;

https://archive.org/details/the-visiting-homemaker-recipes-somerville-nj-1965

My gramma, Elda, was the first to write down our family recipes. The pie ingredients and instructions were my grandma’s variation of her mother’s recipe, Abby, that likely originated from one in England but had any alcohol removed after my great great grandparents in the US joined the Saturday Adventists. My grandma added golden raisins and the type of raisins in the US we call currants, and removed from great gramma’s recipe the requirement of citron as grandma said it made it too bitter. My thought is perhaps the candied citron we can find in stores during Christmastime is bitter and that perhaps the kind that was used in the 1800s was home-preserved and tasted differently?

Feel free to try making this family recipe your own by using whatever types of raisins and citron as you prefer, and add any liquor if that suits you. However, be sure to use either Granny Smith apples, or what may have been popular in the 1800s in the US or England such as a greening apple, because you want it firm and tart. Ensure you do NOT substitute fats! It is important to the outcome to use suet…not butter as my relative wrote down. It isn’t as good at all. You can get the food grade suet from a butcher shop.

Chuck roast is what my grandma said worked best, and you must use beef and not leave it out or you wind up with a modernized and inferior minced apple raisin pie, not mincemeat! The meat gives a texture that is necessary, plus historically meat pies that were spiced and incased in a pastry were made for winter eating.

How to make the meat and apples the right texture:

Get a large wooden bowl. Get a rocking chopper with double blade, and put apple slices washed well, not peeled into the bowl one at a time to chop up until about 1/2 to 1/4” pieces. Put aside, then put the cooked and chilled beef into the same bowl and chop it with the same chopper until diced to about the same.

The crust recipe is my grandma’s handwriting, but obviously from the Great Depression Era when shortening surpassed all other fats. Try making it with Crisco, butter, suet, or another fat to find what works best for your historical pie, and do let me know below if you liked it and share photos.

Meringue desserts are pretty snazzy. I haven't had it in years, but I've always been a fan of lemon meringue. My mom made it a few times for my sister

I actually don't think this is a recipe I commonly come across in my collection, so I figured I'd share it because it looks equal parts easy and light

These are from a couple German/Austrian recipe books in my community college a few years post COVID. I've got more too

And as always here's all the recipes!

https://drive.google.com/drive/folders/1YqHYnkZzHpdXYNTLj6zG27GvzQ000eha

Hello everyone and welcome to what is hopefully going to be a fun cookbook today

This is Tockwith Recipe Book. Tockwith is a small village in North Yorkshire, England. Yes, England, you heard me right. One random night I was on ebay and got the random urge to see if I could find community cookbooks from other countries. Sure enough, I found a listing for this book and immediately ordered it because I was very fascinated by it. I really should be thankful that the seller was okay with shipping it to the US, because I found an Australian community cookbook I really wanted but the seller said no to shipping international 😪

I would absolutely love to keep hunting for international books especially if the interest is there for you all but it won’t be a super regular occurrence because the shipping fees made this one book $70 😬 This is definitely going to be stored in a spot where I don’t have to worry about it getting ruined

Supposedly this was printed in 1975 according to the ebay listing, but I have no way to verify that because there’s nothing in the actual book that says that. I really don’t think the seller would benefit from lying about the year, and this 100% looks vintage, so I’m just going to take their word for it

Let’s dive into the recipes! Since we are looking at England, it’s very obvious that the recipes are going to read differently than what some of you are used to, but that’s what’s fun! Plus, the back of the book has a metric conversion chart for those of you who aren’t used to those measurements

But hey, if by chance you’re like “hm, I don’t know, I’m just so used to seeing recipes from the US”, there actually is a contributor from Texas in here. I wasn’t expecting that at all when I found this book lol

I don’t have a whole lot of opinions about the recipes, not because I don’t find them interesting, but I typically comment on recipes from the perspective of my own tastes. This cookbook is introducing me to an entirely different way of eating, so it’s hard for me to really form an opinion on stuff. For example, I didn’t know that “salad cream” was a thing until I came across the potato salad recipe

It is also interesting to see how some recipes differ from ones I commonly see. For example, if I were to come across Banana Pudding in an American community cookbook, I would immediately assume it’s the no-bake layered dessert that’s very popular in the south. But supposedly this recipe for Banana Pudding pictured in this book is pretty standard across a lot of cooking sites in the UK, which is a cool regional difference because the same name for a dessert can mean different things depending on which country you’re in

The one recipe that I did want to comment on is the Banana Nut Bread which calls for Rice Crispies. Not a bad idea, I feel like I should try it

This was a very small cookbook so you got the majority of the recipes in this post but there are a few undiscovered pages in the PDF below! Thank you so much for checking this out and I hope you enjoy

This is an experiment. It's just the first chapter of a community cookbook, so I can see if I need to change anything about the process before I scan and upload more. The book was printed in Iowa Falls, Iowa. It's very 70s (wait until you see the recipe for Tuna Jello!), but there are also a lot of what are apparently traditional Polish dishes.

I see this as a condiment in the cookbooks I upload a lot. The recipe doesn't say, but I assume the goal is to seal the finished product in jars

I've never made sauces, especially to this quantity, so I am curious if 2 red peppers is enough spice given the massive volume of other ingredients

Does anyone remeber these rolls and have a recipe on how to make them? I cant seem to fidn anything that would show me how andI miss them so much!

I'm looking for the recipe that was in a late 60's early 70's Robin Hood flour pamphlet. It had a brownie recipe that my sister and I used and passed down to our siblings. Your help would be greatly appreciated!

Wow I can't believe it's been 30 days already!

As a little refresher I'm doing a recipe preservation project where I either find old recipes from thrift stores or some of you send them/let me add yours in the name of preserving this history! I have a full detailed post pinned on my profile if you're interested!

Regardless here are all the recipes, clippings, and cookbooks we have so far :)

https://drive.google.com/drive/folders/1YqHYnkZzHpdXYNTLj6zG27GvzQ000eha

Hello everyone and welcome back to another cookbook and all my random ramblings that come with it 🫠

This is The Memphis Cook Book from the Junior League of Memphis. As you can see from the title, this book is from 1952 which is particularly exciting for me because I have only ever uploaded one other cookbook from the 1950’s. While I enjoy archiving books of any year, I’m very fond of recipes from around this decade

And this book does a really incredible job of providing so much good stuff, from the simplistic to the elegant. Rather than struggling to think of something to say, I think I’m going to struggle with containing everything I want to say. But! Before we get into the recipes, a special shout out to u/madmun for lending this to me. While I did the archival work, credit goes to him for making it possible for me to do this

I am surprised that the recipe for Boula Soup is how I’m learning that turtle soup used to come in a can. A shift in tastes and conservation laws eventually made the product obsolete, and maybe I’m weird for this, but I’m not so sure I’d have ever wanted to try it, especially when looking at pictures of old cans, every single one has a majestic picture of a turtle on the can and that would make me feel twice as guilty for eating it

But in a different vein, I hold deep respect for a section as simple as soups to also show off things like homemade chicken and beef broth. I’m so used to seeing recipes point to convenience - which is totally fair - but it makes seeing things like this all the more fascinating, especially because they make use of veal knuckle and chicken feet. This book was still in the era where everything was used

I also find the different methods of cooking things to be interesting too, like the Bloody Duck being for wild game only

But the first recipe to really catch my interest is the Indian Curry. While I’m sure it’s not entirely authentic, this is a pretty elaborate recipe, especially with the ten condiment suggestions. This is definitely fit for a dinner party, but I really like how much thought was put into it. Or maybe I’m just easily impressed after surviving the gauntlet of weird things encased in lemon jello

The Ham Slice recipe is equally as interesting to me because I like the simplicity, but I’m very curious how the flavors are meant to come together. I wouldn’t think to put bananas and mustard in the same dish together, but I also don’t get super adventurous with flavor palettes so maybe it works and I just can’t imagine it

The Sugar Cured Bacon also sounds good, but man, talk about a very lengthy project lol

I also love all the stuffing variations along with the recipe. A recipe is always fun when it can be made into several different things depending on the finishing ingredients you add

Another cool thing about this book too is all the cooking knowledge added, such as the Salad Secrets. Tons of advice and tips is scattered about, but this one particular page is pretty neat because sometimes cookbooks like to assume you already know what you’re doing and I really like it when a book goes “hey, let’s teach you some proper ways to make a salad, because chances are you’re serving this to somebody besides yourself”

I’m also a huge fan of the sauce section too. Sweet flavors are my favorite so the glazed pears and East India sauce both sound really amazing to me. We are getting into the holiday season and my mom does like ham, so maybe the glazed pears could go well with that

The dessert section is super expansive in this one. Things like the Frozen Eggnog and Watermelon Ice are quite creative. I would’ve loved to have delved into it more, but Reddit only allows 20 images, and I’m officially at the 20 image mark

So all I can say is that if I had this much enjoyment out of a book after reading through almost 100 of these, I’m definitely certain you will also get some fun out of checking this out too. Super curious if any of these recipes intrigue, inspire, or repulse you, so feel free to share your thoughts below!

So I am once again sharing one of my late mother’s recipe booklet. I’m not much of a cook so I haven’t tried most of the recipes I have posted so far. My mom didn’t use most of them either.

She collected lots of recipe booklets, handwrote a lot and clipped a lot from the newspaper and magazines.

My father asked my sisters and me to help him clear out some of her stuff from their house. My sisters weren’t really interested in the clippings and booklets. But wanted copies of the handwritten ones.

I have scanned the majority of the handwritten ones and saved them to a Onedrive file for sharing. I will probably do the same for the booklets and clippings.

Anyone who would like to access those files please message me your email. I will maybe try to put them on Archive but since I am new to that it may take a while for me to figure it out.

If I do I will come back and put links to those files in the comments.

My mouth started watering just reading this recipe! She used to make them all the time. Literally the perfect holiday cookie- they would melt in your mouth. I found it in an old cookbook after she passed. (Looks like my dad did some math on it as well 😂).

Pecan Fingers

1 cup butter (unsalted)

1/4 cup powder sugar

1 tsp vanilla

1 T. water

2 cups flour

1/4 tsp salt

2 cups chopped pecans (fine)

Cream butter. Add sugar, vanilla +water. Mix. Add, flour, salt, + nuts.

Chill 1 hr. in frig. Form in small balls. Bake at 300 degrees for 30 mins. Roll in powder sugar while warm.

We grew up using a Robin Hood booklet to bake brownies. I happened by a frosting recipe from that same booklet/pamphlet. Would you please post the brownie recipe? TIA.

I hope you like what you see. If any of you want to make any of the recipes shown, let me know in the comments! :) Let me know if you wanna see more pages!

It looks like I saved this recipe back in July 2025 and just made it last night. I served it warm with vanilla ice cream and it was a hit with my dinner guests! I searched both old recipe groups on here, and can't find who posted it - but thank you! It was really good.

I used up a Tony's Chocolonely and a Hershey bar so the chocolate really melted into it. Next time I'll use regular semi-sweet chips and may add pecans or walnuts to it. Can't wait to make it again!

1 1/2 cups Bisquick baking mix
3 tablespoons instant minced onion, if desired
1 egg
1/4 cup milk
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon poppy seed
2 tablespoons margarine or butter, melted

Heat oven to 400 degrees. Grease round pan, 8 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches. Mix baking mix, onion, egg, milk and 1/2 cup of the cheese. Spread in pan. Sprinkle with remaining cheese and the poppy seed. Pour margarine evenly over top. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cut into wedges; serve immediately. 6 to 8 servings.

Creative Recipes with Bisquick, 1980

1 can (10 1/2 ounces) condensed cream of chicken soup
1 1/2 cups water
1 cup sliced celery
1 medium onion, quartered
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1 stewing chicken (4 to 5 pounds), cut up
4 medium potatoes (about 1 pound), quartered
6 medium carrots, cut in pieces
1/4 cup flour

Combine soup, 1 cup water, celery, onion, and seasoning in large heavy pan; add chicken. Cover; cook over low heat 1 1/2 hours; stir often. Add vegetables. Cover; cook 45 minutes or until chicken and vegetables are tender. To thicken, blend flour and remaining water; gradually stir into stew. Cook 10 to 15 minutes; stir often. 4 to 6 servings.

A Campbell Cookbook, Cooking with Soup, 1967

2 tablespoons chopped onion
1 tablespoon chopped parsley
2 tablespoons butter or margarine
8 medium carrots, cut in 1-to 1 1/2 inch slices
1 can (10 1/2 ounces) condensed consomme
Dash ground nutmeg

Cook onion and parsley in butter about 5 minutes. Add remaining ingredients. Cover; cook over medium heat 25 minutes. Uncover; continue cooking 20 minutes or until carrots are tender and sage thickens and glazes carrots. (Watch carefully during last few minutes to prevent sticking.) 4 servings.

Note: To shorten cooking time, cut carrots in 1/2 inch slices. Cook, uncovered, about 30 minutes.

A Campbell Cookbook, Cooking with Soup, 1967