Recipes - Page 3 of 81 - VINTAGE COOKBOOK

Miss Parloa’s Gateau Saint Honore, 1881

Posted on March 17, 2019
by Cara
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Miss Parloa's Gateau Saint Honore: Here's one great recipe from Miss Parloa's New Cook Book, 1881, a simply breathtaking cake recipe! I always know I'll never try a recipe that's more than one page long, but you might! Yes, we have this cookbook. You can…

Antique Recipes

Ring Around Tuna Salad from Teen-Time Cooking with Carnation, 1959

Posted on March 17, 2019
by Cara
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Ring Around Tuna Salad from Teen-Time Cooking with Carnation, 1959: Yes, we have the cookbook. See it here: https://www.vintagecookbook.com/product/teen-time-cooking/ Teen-Time Cooking with Carnation Evaporated Milk, 1959: Booklet written by “Mary Blake,” Home Service Department, Carnation Company, Los Angeles, California. (Mary Blake is one of those…

Antique Recipes

Asparagus in Ambush from Casserole, Olive M. Hulse, 1914

Posted on March 17, 2019
by Cara
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Asparagus in Ambush from Casserole, Olive M. Hulse, 1914: It's almost asparagus season here in Wisconsin. So here's a great antique recipe. Yes, we have the cookbook. See it here: https://www.vintagecookbook.com/product/casserole-hulse-1914/ Casserole: Two Hundred Recipes for Cooking in Casserole, by Olive M. Hulse. Published in…

Antique Recipes

Just Cocktails 1939

Posted on March 17, 2019
by Cara

Just Cocktails 1939: Just Cocktails was compiled and edited by W. C. Whitfield, decorated by Tad Shell, and published by Three Mountaineers, Inc., Asheville, N.C. 1939. The first edition of this cookbook was published with this title. Later editions of this book were titled Here’s…

Antique Recipes

Two Souffle Recipes from Museum of Modern Art Artists’ Cookbook, 1977

Posted on March 17, 2019
by Cara
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Two Souffle Recipes from Museum of Modern Art Artists' Cookbook, 1977: This cookbook tells us that the painter Robert Motherwell is a Cordon Bleu cook as well as an incredibly talented painted. These two souffle recipes are from Motherwell's kitchen. (I'm also publishing his Thanksgiving…

Antique Recipes

Spaghetti Recipe from Elsa Schiaparelli

Posted on March 17, 2019
by Cara

Spaghetti Recipe from Elsa Schiaparelli: Taste of Texas's Spaghetti a la Schiap; Here's one great recipe from A Taste of Texas, a cookbook with recipes edited by Jane Trahey, compiled for Neiman-Marcus by Marihelen McDuff. Published by Random House, New York, in 1949. This recipe…

Antique Recipes

Orange Soup from Mary Land’s Louisiana Cookery, 1954

Posted on March 17, 2019
by Cara
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Orange Soup from Mary Land's Louisiana Cookery: Here's one great recipe from a truly great cookbook, Mary Land's Louisiana Cookery. Doesn't this soup sound perfect for a hot summer evening? Yes, we have the cookbook! See it here: https://www.vintagecookbook.com/product/mary-lands-louisiana-cookery-1954-first-edition/ Mary Land’s Louisiana Cookery: First edition,…

Antique Recipes

Barney’s Barbecue Sauce from Sunset Barbecue Cook Book

Posted on March 17, 2019
by Cara
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Barney's Barbecue Sauce from Sunset Barbecue Cook Book: Here's one great recipe from the 1962 Sunset Barbecue Cook Book: . Barney's Barbeque Sauce from Sunset Barbecue Cook Book 1962[/caption] Have you ever noticed how great recipes from the 1950s and 1960s almost all have Worchester…

Antique Recipes

Fig Layer Cake from Country Kitchen, 1936

Posted on March 16, 2019
by Cara
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Fig Layer Cake from Country Kitchen, 1936: One great recipe from one of the most charming cookbooks of all time, Della T. Lutes' Country Kitchen. Yes, we have the cookbook. See it here: https://www.vintagecookbook.com/product/country-kitchen-della-t-lutes-1936-1937/ Country Kitchen, Della T. Lutes, 1936: Copy of the cookbook that…

Antique Recipes

Shrimp Remoulade Recipes from New Orleans Recipes, Stanforth, 1967

Posted on March 16, 2019
by Cara
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Shrimp Remoulade Recipes from New Orleans Recipes, Stanforth, 1967: One of the great things about Stanforth's book is that she provides several versions of classic recipes. For example, for remoulade sauce, she gives her readers the Commander's version, Galatoire's, Masson'a, and Pontchartrain's. Of course we…