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

• 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.

This is a very carrotty 70s health food version. It has a loose moist crumb, and uses a lot of oil (sunflower or safflower). Baked in an 8x8” or 9x9” square pan, it rises quite high. Still a family favourite though.

1 cup safflower oil 1 cup white sugar 3 large eggs

1. Beat together, adding sugar into oil, then one egg at a time.

1 1/3 cup flour 1 1/3 tsp baking powder 1 1/3 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon

2. Sift the dry ingredients and add, in bit by bit to the rest. Beat.

1/2 cup chopped walnuts tossed in 1-2 tablespoons flour 2 cups finely grated carrots

3. Add in the walnuts (if desired) and grated carrots.

4. Beat well.

5). Bake approximately 1 hour at 300 degrees F.

Use cream cheese icing.

Cream Cheese Icing recipe

1 cup icing sugar* 1 tablespoon butter 1 tsp vanilla 4 oz cream cheese **

• icing sugar is a powdered white sugar mixed with a small amount of finely ground starch, usually corn starch or potato starch. It’s just a few % by weight so that a teaspoon starch per cup of powdered sugar should do it.

**The cream cheese icing recipe states ‘Philadelphia’ brand, but it’s not what we’ve used since the firm began to add guar and other gums. We use an all natural cream cheese from a local dairy.

Comb bound charity cookbook from employees of the Circuit City Network, once one of the largest electronics and appliance retailers in North America. Unknown year.

Ever wanted to make 2 gallons of bbq sauce? Or 50 lbs of Macaroni and Corn Au Gratin with Bacon?

Now you can!

Archive.org link to a scanned copy of Gail Wong's Authentic Chinese Recipes from Hawaii, published in 1953. Contains many classic Chinese and American-chinese dishes.

(year unknown)

cross-posted from: https://lemmy.world/post/94759

Link to an archive.org collection of recipes from various Disney resorts (Disneyland, Disney World, Disney Cruises, et al) ranging roughly from the 1980's through 2022.

A combination of PDFs, photographs, scraped images and collections from around the internet.

Two recipes for White Castle Pate, sourced from unknown church cookbooks.

Archive.org link to a home-recorded collection of cooking shows, date unknown (looks to be from Georgia 1987-1988). The tape appears to have some damage/warping, but is mostly watchable.

Youtube link to KQED playlist of Martin Yan's Yan Can Cook

Archive.org link to various episodes of The Frugal Gourmet, a popular American cooking show starring Jeff Smith which began in Tacoma, Washington, in 1973 and later moved to WTTW-TV in Chicago, where it aired nationally on PBS from 1983 to 1997.

(date unknown)

(date unknown)