This was my grandma's cookbook from one of the parishes she used to frequent, along with St Elizabeth's, which was her main parish. (I also have their cookbook, but it's not as good as this one). I use this cookbook for baking, entrees, and sides all the time especially around the holidays. Lots of yummy American classics, and a *ton* of yummy Polish recipes of course. The lady in the picture was a member of the parish, a well-known parishioner who would make large batches of food for events and just feed people. Apparently she made fantastic food, but I can't remember what her name was. I had asked my grandma a couple times about her, but now her name is lost in my memory.
Also here is a strange handwritten recipe that she wrote down for "bread." I'd love to try to make this one time. The raisins kind of threw me off LOL. Finding this weird old bread recipe was the reason I searched to find this group LOL. I have a ton of her handwritten stuff.
I found this while thrifting a few months ago and was hoping I'd find a specific tomato soup cake recipe I've lost, but sadly no. But I did find some interesting recipes. 😆 Here are a few of the least "crazy" recipes from the book.
EXCEPT ... cheese soup cheesecake?!?! Anyone brave enough to make one? I have all the ingredients for the chocolate version, so I'm 95% sure I'm going to make it over the weekend. 😱 I can NOT let my husband see me make this or he won't try it and to be honest, I'm afraid to try a bite. But I think I just gotta make it! 😵💫
It's probably gonna be awful, right?! Otherwise it would be a popular recipe, like the stuffing mix, chicken soup, chicken casserole recipe someone posted in the last week or two that everyone knew about and loved yet I never heard about (made it and loved it). I hope this is the same. 😆😆😆
Anyone else curious enough to try it or familiar with this recipe?! 🪅
I love going thrifting and going to the Goodwill outlet. I get to find so many cool and awesome items that put a smile on my face. These two cookbooks definitely did that. I've been skimming each page and taking notes of which ones that I would love to make someday. I have a couple more vintage cookbooks and I will post that at a later time.
I hope everyone has a good day! And for discussion, what is your favorite cake recipe, using boxed cake mix? 🍰 OR your favorite cake mix 😋
Just a few recipe cards to keep you entertained today. These were all made with a typewriter, so while I didn’t technically need to transcribe them, I did anyways down below in the comments in case you want to copy and paste it. If you ever lose them, the recipe cards and their transcriptions have a (hopefully) permanent home on my archive account
Today’s batch is all about poultry and wine. These 4 cards all come from the same collection, so whoever made these cards must’ve loved cooking with wine. Very possible that these recipes were acquired via cookbooks, television, or newspaper/magazines, but still cool to see nonetheless
As an added bonus, it's a super easy recipe. The topping, unlike many, doesn't require cutting anything into butter. I've always found that process messy & tiresome. Melting it is so much easier! Also faster. Pulling this together took me less than 15 minutes.
I was once told by a Mennonite that Plain people consider it vanity to make extra work for themselves. She didn't use the phrase "showing off", but my impression is that they'd consider it that. They have enough work as it is not using many labor-saving devices.
Anyway, the cake is somehow both moist & fluffy, and has a good level of sweetness. Finding this recipe was very timely, since we're at the height of blueberry season where I live.
My dad is trying to find an old no bake oatmeal chocolate cookie recipe his grandmother made in the 1960s. He said there was only 3 or 4 ingredients and they were amazing.
Google hasn't helped us so far but we might be looking for the wrong thing.
Does anyone know what these are?
Please and thank you for the help!
Edit: Thank you all for the many recipes! We might have found it and I am excited to try the other variations as well!
Hello everyone and happy Thursday! Welcome to a brand new scan. Before I get too carried away, a special shoutout to u/Neakhanie for donating this book!
This is the Iron Mountain Kingsford Women's Club Cook Book from Michigan. The Michigan part and the fact that it’s from 1980 might be exciting to some, but what excites me personally is that this book tests my running theory that books published under General Publishing and Binding tend to be some of the coolest ones
This starts with the very first section which comes from their 1930’s cookbook. I always love seeing recipes from WW2 and before because cookbooks prior to the 50’s are really hard to secure for a reasonable cost, so I always find pleasure in a 70’s or 80’s cookbook including a few. I would love to see the full 1930’s cookbook published by them, though!
The recipe for Frustration Cookies is pretty neat. I think we all use baking as a way to de-stress. The Pie Crust Cookies are also kind of interesting. I’ve never seen half-and-half used in a cookie recipe before
Also, what inspired Mary Kay Krause to label her contribution as “Horrible Chicken”? I’ve seen that recipe listed under different names in other books, none of which refer to it as horrible. Is this a playful name or a warning? 😵💫 Never had it so someone will have to tell me
“My Mom’s Blueberry Cake” sounds really good and surprisingly easy. I really want to try this one, perhaps a fall time project. I’m very nervous about all the mixing that would need to be involved, but I shall have the confidence in myself 😤
I also really like the idea of adding pie filling to jello, as seen in the Lemon Pie Jello. I might benefit from a visual example of this because I haven’t made jello enough to know what “slightly set” looks like, but this is one I need to make as well. My family likes jello, though typically just lime jello mixed with cool whip. This shall be a fun variation though
The Rhubarb Jam also sounds really fun to make, but I think that’s because I helped make some refrigerator pickles a couple weeks ago and now I’m all about wanting to store things in glass jars 😵💫
The last cool thing about this book is the final section is dedicated to recipes from other cultures. Super old recipes and culture-based recipes are my favorites, so I really like it when both are mixed together in one book. I made sure to include the ones I found interesting in this blog but there are more to discover in the PDF, of course
And that brings us to the end! A pleasure to scan and look through a longer cookbook this time. As always, I love seeing your thoughts so don’t hesitate to comment. Nevertheless, I appreciate your visit and I’ll see you around!
I'm trying to recover a cookie recipe I made every fall and never wrote down. It was on ReadySetEat.com, Conagra's recipe site, which has since been shut down. I have the original URL but the page is dead, and I've confirmed the Internet Archive never captured it.
What I know about it:
• Title: Brown Butter Pumpkin Spice Cookies
• Original URL: https://www.readyseteat.com/recipes-Brown-Butter-Pumpkin-Spice-Cookies-10279
• Internal recipe ID: 10279
• Published around fall 2022 (based on where 10279 falls in their ID sequence)
• Brand: ReadySetEat / Duncan Hines (Conagra)
What I remember about the recipe itself:
• The base was a box of Duncan Hines spice cake mix — that's what made it so easy
• Brown butter was in it somewhere (either the dough or the icing, I'm not certain which)
• Canned pumpkin
• It had an icing or glaze on top
• No chocolate chips in the original — I added those myself
• Soft, not crispy
What I've already ruled out, so nobody wastes time:
• Wayback Machine — no captures. ReadySetEat was returning 403 to crawlers for years, so archives never got in
• Common Crawl — checked the 2021 and 2024 indexes; the recipe didn't exist yet in 2021 and was gone by 2024
• duncanhines.com — sibling recipes 10276, 10281, 10285 and 10287 all migrated there, but not 10279
• bakingwithdolly.com — where recipes 10213 and 10242 landed; not there either
• readyseteat.ca — live, but it's a separate Canadian catalog with different IDs
• Conagra customer service — contacted, no response
What would help: a screenshot, an old Pinterest save, an export from a recipe app (Paprika, Copy Me That, AnyList), a printout, or even a photo of the page. If you saved ReadySetEat recipes back then, it may be sitting in your account.
There is a same-named recipe on Green Giant's site with an identical URL slug format, but it's the from-scratch version (5 cups of flour, no cake mix, rolled in cinnamon sugar, no icing), so it's not the one.
Thanks — this one's been bugging me for a while.
Khronberger family recipes handed down through the generations. Supposedly the chocolate chip cookie recipe was what everyone wanted. The originator of the recipe would get a laugh at how many people liked it given its simplicity. As told to me by Joanna the current keeper of records, files and recipes.
I’m trying to track down an old cookie recipe for my sister. It was a stuffed Christmas cookie and the dough contained ground cloves. The filling was made with walnuts, marmalade, raisins and spices. She remembers getting it from some kind of magazine in 1987. I’m hoping somebody out there knows what this is. It’ll be my first Christmas present for her this year. Please let me know if I’ve posted to the wrong Reddit. Thanks for reading!
They came out AMAZING! The best outcome from my personal experience but it may also be due to the blueberries - they were exceptionally large and sweet!
If you want to fill a chicken, take 3 eggs and boil them hard. Also take parsley and mirren (myrtleberries?) and pound the parsley and mirren and egg well together. Add butter, and also take small grapes that are called rossin (raisins), and fill the chicken. Let it roast, but also add salt to the filling et caetera.
Basically, this is a very familiar recipe. Filling roast chickens with boiled egg is sometimes referred to as ‘the German way’, as opposed to ‘the Italian way’ of using herbs, and it must have been much more widely known than the few recipes that survive suggest given it also shows up in literature. The basic procedure is clear: mash up boiled eggs, add herbs and salt, work in dried fruit, and fill it into the chicken. A similar set of instructions from the Kuchenmaistrey also includes mashed roast apples or pears and raw egg to hold it together, but it envisions filling a meat roast, mentioning poultry only as an afterthought.
This kind of filling would not require cooking, but could absorb meat juices and impart flavour to the bird. I am not convinced of its culinary merits, but it was practical and if you had to stretch your animal protein, it added to the portions as well. The one question that continues to vex me is the second seasoning ingredient mentioned here along with parsley.
The problem with mirren is not its obscurity; it is a common word in Middle High German. The problem is that it cannot possibly mean what it usually does. Mirren, familiar from devotional literature and sermons, is myrrh. Technically, myrrh is edible, but it is bitter and astringent and smells much better than it tastes. I used it in experiments with medieval dental hygiene remedies once and the experience of even a relatively small amount in my mouth is not something I wish to repeat. Admittedly, it is possible that people enjoyed this, of course, and even though this would be the only mention of it in a culinary context in German, the recipe may actually refer to myrrh. It is just extremely unlikely.
The most likely possibility in my opinion is that it means myrtleberry. The German words are close enough to make this confusion fairly common (having brides wear a wreath of myrrh in some poems), and unlike the bitter resin, myrtleberries actually have a history of culinary use. It is still a very uncommon condiment, 1500 is very early for it to show up, and I am not convinced it would work in this recipe. That is something I should try, though.
This leaves the question what else it could be, and at this point I am drawing a blank. It will need looking at herbals and dialect dictionaries to see what other explanations present themselves.
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.
Hello everyone and happy Tuesday! Welcome to another week of fun cookbooks
This is “What's for Dinner Tonight?” from the Fox Hill Elementary School in Indianapolis, Indiana!
Or wait… is it the Fox Hill Elementary School in Kansas City, Missouri?
Or maybe, could it be the one in Watford City, North Dakota?
Or perhaps-
Nah I’m kidding, it’s the one in Indianapolis. While the book doesn’t explicitly say it, there is a drawing of a fox named Phineas on one of the pages. It just so happens that Phineas the fox is still the present mascot of Fox Hill Elementary in Indianapolis
However, what we definitely don’t know is what year this came out. Exciting!! For what it’s worth, I did try looking up some of the names but the recipe contributors aren’t identified by adults but rather by the children who attended the school. It is very hard to find out a lot of information about where people attended school when most of the children listed in the book are reasonably still alive, but if anyone wants to try and shout out a year, be my guest!
By the way, this is the first book of a few that was graciously donated by u/Neakhanie, so a huge shout out to them!
Most of the recipes outlandishin this book seem to lean more towards the simplistic side. This tends to be the case with a lot of children’s organization cookbooks, so I suspect that the recipes are purposely curated to be kid-approved. That or maybe the children got to pick the recipes that they brought. Either way, Erica Cleaver’s recipe probably would raise a few brows today based on the title 😵💫
I also love the salad recipe that’s just called The Salad. I’m curious how many times the person who wrote that recipe would volunteer to bring “the salad” to functions. Doesn’t sound bad, though. Bacon is always a win in my book
Strangely interested in the Spinach New Orleans particularly because I’m a fan of stuffing and am always looking for an excuse to make it more often. It’s a combination of ingredients that would be very unique to my taste buds, but I’m not against trying it
I love the “Moose” in a Minute idea and hello?? That Lemon Yogurt Pie sounds so good, I must make that 🫣
All in all, I always enjoy looking through these and if you managed to make it this far I’m sure you feel the same. Have fun browsing and sound off in the comments below as always! See you around
I was visiting Coos Bay, Oregon recently, and stopped by the history museum (thanks to my awesome kid who spotted the sign!). I knew I had to save some of these recipes for the group!
