Lmk if anyone makes it!

(Or deciphers it😅)

Hello everyone and happy Tuesday! Are we ready for more recipes? I hope so, because you’re on a recipe focused subreddit

I cannot write introductions for the life of me 😵‍💫

This is… I don’t really know what to officially call this book because as you can see, the cover is just, navy blue. I’m really curious if this was originally in a different binder because since these cookbooks were sold as part of a fundraiser, I’m slightly doubtful that an organization would be lazy enough to use a generic binder, but because I have a possession of this cookbook at a later date than when it was originally published, I cannot find the answer

Yapping aside, I think the best title for this book is just The Family Affair Cookbook because that’s kinda what it’s called in the introduction. Apparently there’s also a 1993 AND 1994 version of this book. I love when I know there’s future versions of a book that I’ll likely never have access to

This book comes from the Washington State Federation of Garden Clubs, so if you see the parts at the end that are about gardening and plants, that’s why

Getting into the recipes, I’m mildly intrigued by the Afternoon Delight, mainly because eggnog is already so good on its own that I’m curious what made someone want to add chocolate and coffee to it

I’m definitely intrigued by the Calamondin Bread. Rare fruit is right. This is the first I’m hearing about it

And luckily for anyone who happens to like recipes older than the 60’s, I really enjoyed seeing the Huckleberry Muffins. One of these days I’m going to get my hands on community cookbooks from the 1920’s or 1930’s and I’m gonna be so happy. The Health Bread one is even from 1917! I get way too excited finding recipes from those years lol

I definitely want to try and make the Pecan Pie Bars. I have yet to find a cookbook where there’s not one new dessert I want to try and make. I even think that the Lemon Balls sound good… despite containing no lemon whatsoever 🫠 The Toffee Bar dessert, though, that sounds really fun to try

I am way too lazy to make it myself, but I wouldn’t mind being served the raspberry holiday ham. I see quite a few ham recipes that use sweet sauces with things like cherry pie filling added. That might sound absolutely disgusting to some, but my favorite flavor group is sweetness so I would probably really like it

We really just turning anything into a jello salad at this point 🫩. I had a double take reading the Molded Potato Salad. Potato Salad is already so well liked on its own. It doesn’t need a chewy encasing over it

I tried my best to highlight it in the pictures, but there’s actually a lot of unique recipes in this book. Unique might not be the best word to put it because I highly doubt any recipe is so unique that nobody else has thought of it, but they’re definitely uncommon as far as the usual books I come across. I’ll be curious to see if any of these recipes jump out at you!

Please feel free to drop your thoughts below, and I’ll see you around for the next upload

Chicken en Casserole

1 tender chicken for roasting
1/2 cupful Crisco
Salt and pepper
1 pint hot water
1 cupful hot sweet cream
2 cupfuls chopped mushrooms

1 tablespoonful chopped parsley

Clean chicken, split down back, and lay breast upward, in casserole. Spread Crisco over breast, dust with salt and pepper, add hot water, cover closely and cook in hot oven one hour. When nearly tender, put in the cream, mushrooms, and parsley; cover again and cook twenty minutes longer. Serve hot in the casserole. Oysters are sometimes substituted for mushrooms, and will be found to impart a pleasing flavor.

A Calendar of Dinners with 615 Recipes, 1922

White layer cake with petits fours variation

1/2 cup shortening
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup sugar
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 egg whites

Cream shortening, flavorings, and half of the sugar together until very light and fluffy.

Sift together flour, baking powder, and salt.

Add to creamed mixture in three portions alternately with milk in two portions.

Beat egg whites until stiff and add the rest of the sugar slowly, beating until glossy. Fold into batter.

Turn batter into two greased 8-inch round layer pans (or one 8-inch square loaf pan).

Bake at 375 degrees F (moderate oven) until cake draws away from pan and top is springy to touch - about 25 minutes. (Bake loaf 30 minutes.)

For variety

For party cakes (petits fours) cut whit cake in cubes or triangles. Make confectioner's sugar frosting (p. 83) using enough liquid so that it will pour. Color frosting, if you like, and pour over cakes, covering tops and sides. The cakes may be sprinkled with coconut or chopped nuts while frosting is still soft.

Confectioner's sugar frosting

For a two-layer cake, 9-inch size, mix 2 cups confectioner's sugar, 4 tablespoons butter or margarine, and enough cream, orange juice, or strong coffee to spread well. Add flavoring - vanilla, grated orange rind, melted chocolate, or spices.

Family fare food management and recipes, Home and Garden Bulletin No. 1, USDA, 1960

Another recipe from Solothurn s 392 with Italian roots, this time stated overtly:

B18 If you want to make fritters (frytellen) in the Florentine way as fried cakes, take fresh käß or fresh ziger (two types of cheese). Then take a white cloth and set a vat under the the cloth, and stir the käß or ziger so the water comes out of it. Then take egg whites, as much as you think is enough, and mix it well together with your hands. Then take a pan with fat and let it get hot. Take a small spoon and take as much of the käß or ziger (as fits into the spoon), and lay it into the pan carefully. Let it cook well from both sides so they (change of number in the original) become crisp (röselecht). Lay them in a dish and sprinkle white sugar on it. That is how they are made, it is proven (ist bewert).

I am not sure that cheese is improved by frying, but medieval German opinion on that point was fairly clear. As recipes go, it is neither very luxurious nor very demanding to make, and there are some similar confections of greater complexity. But apparently either this was how people ate them in Florence, or the author thought it was.

An interesting aspect here is the parallelism of käß and ziger. In modern Swiss German, Käse is typically made from whole milk by rennet curdling while Ziger is made from whey using an acidic agent. If this is how those words are used here, that would mean something like ricotta. However,m there are many recipes in the German corpus that use ziger to refer to freshly made curds in general, so that interpretation is not certain.

In the end, drained curds – however they were produced – kneaded with egg whites and fried brown would make something rich, sweet, and satisfying in a funfair-treat kind of way. I would try it with ricotta and tvarog, just to see how different it comes out.

The recipe collection I am currently translating is part of a manuscript now held at the Zentralbibliothek Solothurn as S 392. The entire manuscript looks fascinating, a collection of craft recipes for things like dyes, stains, paints, vanishes, and parlour tricks, but I will limit myself to the culinary recipes in it. The majority of them are in German and were edited and published in Brigitte Weber: Die Kochrezepte der Handschrift S 293, Transkription und Untersuchung einer spätmittelalterlichen Kochrezeptsammlung aus der Zentralbibliothek Solothurn, Gießen 2026.

The manuscript dates to the period around 1490-1510, based on watermarks and handwriting. There is no internal date. The recipes are an eclectic collection, which is not unusual for the medieval manuscript tradition. They were most likely written down in Baden. Some refer to Italian customs which were fashionable at the time while others are solidly in the German tradition.

The collection is sometimes called the oldest Swiss cookbook, a title that is contested because of its origins north of the modern border. The designation makes little sense at the time anyway, given how closely connected the cities of the Confederation were with their neighbours at the time. The recipes clearly were valued in Solothurn, most likely because they were useful.

Don't mind me, just another pull from my recipe card collection! This is from the same collection I've been posting from, with 400+ recipe cards

I've recently been seeing similar recipes to this in the books I've been uploading, but I am very curious how something like this actually tastes

Enjoy the handwritten aesthetic!

Twin Biscuits

1 cupful milk
1/2 teaspoonful salt

2 teaspoonfuls baking powder

2 cupfuls flour

2 tablespoonfuls Crisco

Sift flour, baking powder, and salt together, rub in Crisco with tips of fingers, then add milk. Pat and roll out dough, cut with cutter, brush with melted Crisco, place one on top of another, lay on Criscoed tin and bake in hot oven from ten to twelve minutes. Sufficient for 12 biscuits.

A Calendar of Dinners with 615 Recipes, 1922

Hey all! Recently found a bunch of old recipes in somewhat rough shape that I wanted to share so I scanned them all to make them a bit easier to read. I definitely prefer the look and feel of a picture of a recipe over the scans but I have dyslexia and most are in cursive and very light pencil so I can't even transcribe them😅 so I was just curious what y'all would prefer!

This has been a fun read and I'm looking forward to some really good fall cooking with these recipes. Here are some more pics

Broccoli with Chicken Cream Sauce

1 can condensed cream of. chicken soup
1/3 cup milk
1 pound broccoli, cooked and drained

Empty soup into a saucepan; blend in milk; simmer about 2 minutes. Pour hot chicken sauce over hot broccoli. (For variety, stir 1/2 cup shredded American cheese into the hot soup and stir till smooth.) 4 servings.

Cooking with Condensed Soups by Anne Marshall, 1950

C

'

Cooking with Condensed Soups by Anne Marshall, 1950

The traditional method of making apple butter requires cooking down for several hours, making the resulting butter a dark brown. As a kid, we always had a jar of Smuckers Apple Butter available. My parents favorite thing to do with it was to put it on corn bread (with butter).

While the name is "butter", it is probably more accurate to call it a jam.

My mother acquired this recipe sometime in the late 1980's (after she finally got a microwave). This version is a much lighter color than the traditional apple butter.

Note: You should generally use nice tart cooking/baking apples like you would use for applesauce or apple pie.

Microwave Apple Butter

8 medium apples, cored but not peeled, chopped (about 6 cups)

1 cup apple juice or cider (non-alcoholic)

1 cup sugar (or sweet & low)

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

Microwave apples and juice on Hi 10 minutes.  Put in blender and chop good (puree).  Add sugar, cinnamon, and cloves.  Stir/blend to combine.

Microwave Hi 10-11 minutes covered with paper towel.  Seal in sterilized jars or freeze.

Note:  can stick in container in fridge and use over about a week.

I’m looking for a very good Chocolate Rum Cake Recipe. One that you have cooked and people love. Thanks. 😊

It sounds like a cake in a pie? The recipe is from The Dutch Cupboard Restaurant cookbook. It is in the "Dutch Oddities"

These were found amongst my deceased mother’s recipe collection. She sent off for the cookie tin and these recipes were in the tin.

Hello everyone and happy Sunday!

This is Lake Forest Baptist Church Women’s Ministry Cook Book. Notice how it’s “Cook Book” and not “Cookbook”, which makes it completely different from the Lake Forest book I uploaded a few days ago

Jokes aside, a lot of times organizations release several cookbooks. I see it all the time where the introduction will reference the organization having made another cookbook. The problem is, coming across just one of these books is rare, so having two from the same organization is doubly rare. I’d be curious to see how many people from the 1995 cookbook also contributed to this one

Real quick, thanks to u/madmun for letting me borrow this book!

Starting off, is it weird that I want to try the Curried Apricots? I do want to get a loaf pan for this fall because I really wanna try making some loaves, so I very well could make this, but I’m trying to imagine what the curry powder in it would taste like

It takes a while to find any recipes in this book that make me want to comment. I did see the Plum Cake and how it calls for baby food, which I know is a super divisive ingredient for some people. For me, it just feels like a convenient way to get pureed fruit and vegetables and it’s obviously safe for human consumption. Sometimes these home cooks like a life hack every so often

Slightly unrelated, but I love all the little quotes that you can find throughout the pages of this book. I’m a poet and I also love quotes and proverbs, I was going to make an entire journal of ones I’ve found, still might eventually if I ever find the time. I could even handwrite them because I bought a bunch of cool stationary books and just, haven’t found a use for them 😅

Speaking of “life hacks”, I’m saving the Pot Pie recipe that just has you top the pan with biscuits. That is a much easier way than actually making a pot pie crust

Pizza Potatoes is a new one for me. In reading all these cookbooks, I notice a lot of things get “pizza’d”. There’s pizza steak, pizza casserole, somewhere out there probably exists a pizza pork roast recipe. I guess we all like pizza more than I thought lol

The Layered Twinkie Dessert sounds really good. Basically just a cakey version of banana pudding it sounds like, but I really like the concept. I definitely want to make this, although I’m gonna do the heinous thing of omitting the pineapple 😶

The “Our Mayonnaise” recipe is definitely unique to them because I’ve never seen a mayo recipe call for apple juice concentrate, or cottage cheese. Actually, the more I look at it, this is definitely just a “mayo-like” spread more than anything else. Interesting combination of ingredients though

That Pepper Custard Pie sure is something, isn’t it? I never expected to see spicy and sweet used in such a way. Would be really curious if anyone wants to make something like this

This brings us to the end of the blog but certainly not the end of the book. Hopefully you all have time to browse the full book posted below, but if not, the pictures were still fun at least! Have a great day and I’ll see you around

https://www.culina-vetus.de/2026/08/30/gourd-with-cheese-and-eggs/

A rare vegetable dish preserved in the Solothurn S 392 collection, and yes, that is Italian:

B16

Item if you want to cook good pumpkins (zucken, from zucco), take a pumpkin and enough onions and give it a good boiling. Then chop them very well, take good meat broth, and boil them well. Then grate cheese into it and break 3 or 4 eggs into it. Also add a little saffron, that is a good dish (minnister, from menestra).

The dish itself does not need much interpretation: You take pumpkin and onions, boil them soft, then chop them and turn them into a rich spoonable dish with broth, eggs, and cheese. Of course, the zucken here does not refer to the American curcubita plant we call pumpkins today, but to the Old-World lagenaria gourds that were called by that name then, and colloquially still often are. In practice, there is more variety within than between the two families, so using a curcubita pumpkin can work just fine.

https://www.culina-vetus.de/2026/08/30/gourd-with-cheese-and-eggs/What makes this recipe interesting is the clearly Italian roots. It uses two clearly Italian loan words – zucken for pumpkin and minnister for a dish. The recipe is also Italian in style, elevating a garden vegetable to main dish level by way of adding cheese and eggs. There are several recipes in the collection that clearly show their roots on the other side of the Alps, rubbing shoulders with others that are paralleled in earlier German manuscripts. This makes perfect sense for a Swiss recipe book, of course. However, the editor believes that S 392 was produced in the Upper Rhine valley, the same region that the Meister Hans collection comes from, so clearly someone there had taken an interest in Italian food. It is not inherently implausible, but I have not seen it this overtly before.

The recipe collection I am currently translating is part of a manuscript now held at the Zentralbibliothek Solothurn as S 392. The entire manuscript looks fascinating, a collection of craft recipes for things like dyes, stains, paints, vanishes, and parlour tricks, but I will limit myself to the culinary recipes in it. The majority of them are in German and were edited and published in Brigitte Weber: Die Kochrezepte der Handschrift S 293, Transkription und Untersuchung einer spätmittelalterlichen Kochrezeptsammlung aus der Zentralbibliothek Solothurn, Gießen 2026.

The manuscript dates to the period around 1490-1510, based on watermarks and handwriting. There is no internal date. The recipes are an eclectic collection, which is not unusual for the medieval manuscript tradition. They were most likely written down in Baden. Some refer to Italian customs which were fashionable at the time while others are solidly in the German tradition.

The collection is sometimes called the oldest Swiss cookbook, a title that is contested because of its origins north of the modern border. The designation makes little sense at the time anyway, given how closely connected the cities of the Confederation were with their neighbours at the time. The recipes clearly were valued in Solothurn, most likely because they were useful.

Hi, I’m not sure if this is the right place or the right flair. My family has been looking for a specific biscuit recipe for years, we lost it in a move about 15 years ago. It’s ”Pooh Bear“ biscuits, either in the Australian Women’s Weekly or the New Zealand Woman’s Day from 20-35 years ago. It was a type of choc chip biscui. Does anyone have any ideas? Thanks in advance

Posting the scrapple recipe got me in the mood to make it. I used the hot version of breakfast sausage for a bit more spice and just pinched it off into the water while it was heating. Finished off the polenta and only needed a bit of the grits. Delicious with maple syrup!

I already made one attempt at the Grapfruit Pie posted by u/theglassisfullfull a few weeks ago and it was terrible. After I made it, I saw all of you smart people’s comments about how “M. M.” probably stood for marshmallows and not M&Ms, so I took another whack at it. It was much better this time! Still not great, I don’t think I’ll be making a third one, but this one was actually edible. I also prepared the Ready Whip according to the instructions on the box this time instead of just adding the powder.

Here’s the original post.

And here’s some more pics of the process.

Hello everyone and happy Saturday!

This is Texas Cookin’ from the Telephone Pioneers of America Lone Star Chapter 22. Before I get too deep into anything, a thank you to u/madmun for letting me borrow this to scan!

Because this is a Texas cookbook, you can guarantee a lot of distinctly southern and even Tex-Mex recipes in this book. There’s even a recipe for Korean Salad, and uh… pretty sure the majority of Korea would disagree that it’s a Korean salad, but it’s actually not that bad of a recipe ingredients-wise

That’s the main appeal of this book, most of the recipes in here are actually pretty good. I especially like the idea of the Ground Beef Casserole, although the ingredients sound pretty unseasoned. Virginia, you could’ve at least added a packet of taco seasoning 🥴

I was also intrigued by the Savory Lasagna. I have never seen a recipe for lasagna that calls for a tablespoon of soy sauce, on top of 3 tablespoons of Worcestershire nonetheless. I’m so used to using soy sauce in Asian cooking that it’s hard for me to imagine what it would taste like with Italian flavors, but perhaps this is the secret ingredient that every Italian grandmother needs (I’m kidding, please don’t hurt me Italy)

The Mountain Dew Salad sounds really intricate and surprisingly not that bad considering the recipes for most gelatin salads. I had to read the recipe 6 times to make sure that there really was no cottage cheese, celery, or cheddar added

I love the name of the Beans From Hell lol

Any idea on which banana pudding recipe is better? I actually can’t believe I’ve never had it before because bananas, cream, wafers, and pudding are all things I like separately, but it seems to be a Southern classic and I live at the tip top of the north, so the more I think about it, I don’t think I’ve ever heard of anyone in my area talking about it

There are a lot of good recipes in this book and I definitely didn’t get to take pictures of all the ones I liked because of the picture limit, so I definitely recommend checking out the full book for more. Feel free to drop your comments and I’ll see you soon!