Just Recipes

Cake without Eggs
(Mrs. Rorer's Cookbook 1886)
1 1/2 Cups Sugar
2 Cups Flour
1 Tsp Baking Powder
1 Cup of Milk
2 Tbsp (2 oz.) Butter
1 Tsp of Flavoring

Beat the butter and sugar to a cream, add the milk and flour, and beat vigorously: add the salt, flavoring and baking powder, mix well and bake in a moderate oven for about 30 min.

Wockey Cake
(written recipe in the back of The Rumsford Cookbook)

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp soda
1/2 tsp salt
1 T vinegar 
1 tsp vanila
1/3 cup salsd oil
1 cup cold water
Sift together dry ingredients, add vinegar, oil, vanilla, and cold water. Beat unil smooth. Bake in greased 9" pan at 350 degrees for 30-35 min.

mix and cream:
1/2 cup crisco
1/2 sugar
cook until thick then cool:
1/2 cup milk
2 1/2 T flour
Add together and add 1/2 Tbsp vanilla

Cranberry Pie
(written recipe in the back of
The Rumsford Cookbook I found)

1 1/2 Cups cranberries
1/2 Cups raisins
Sugar to taste (1/2Cup)
2 Cups water
1 TBSP vanilla
Butter the size of a walnut
Cook berries and water.
Add sugar until thickened
Add raisins, vanilla, and butter 
Pour into unbaked pie shell

(Joy of Cooking 1946)
"A very old recipe. Anything as good
as these should survive."

The rind of 1/2 lemon
1 cup sugar
Cream the sugar with:
3/4 cup butter
Beat in, one at a time:
2 egg yolks
Add gradually to make a stiff dough:
1 1/2 cups or more bread flour
Pinch off about a teaspoonful of dough at a time. Roll it into a ball.
Flatten the balls until the dough is very thin. Beat slightly:
1 egg white
1 tablespoon water
Brush the cakes with this mixture.
Blanch, then shred coursely:
1 cup almonds or other nut meats
Combine them with:
1/2 cup sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
Sprinkle the cakes with this mixture.
Bake them in a moderate oven at 375 degrees until light brown.

Cream of Peanut Butter Soup
(Southern Section The Greater American Cook Book)

Ingredients1/2 cup butter
1 tablespoon minced onion
1 tablespoon flour
1 cup peanut butter
1 quart chicken stock
Dash of pepper
1 tablespoon salt

Melt butter, add onion and simmer until tender, but not brown. Add flour and peanut butter and stir to a smooth paste. Add stock gradually, season and cook for 20 min. in a double boiler, stirring constantly until thickened. Strain and add cream. Serves 8 to 10.  

(Joy of Cooking 1976)

Makes about 14 4in. cakes
(or 8 of "my family size")

1 1/2 Cups Flour
1 tsp salt
3 Tbsp sugar
1 3/4 baking powder
-Sift together and in a seperate bowl beat 2 eggs lightly, to this add
3 Tbsp melted butter
1-1 1/4 cups milk
-Combine wet ingrediants to dry ingrediants and brown batter on hot griddle.

Hungarian Chicken
(My Favorite)
6 Chicken legs and Thighs
1 cup of flour or more
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
4 Tbsp butter
4 Tbsp oil
1 1/2 cups onions
Additional butter and oil
1 cup broth, more if needed
1 Tbsp additional paprika
1 cup sour cream
1 Tbsp finely cut lemon rind

Put the chicken pieces in a bag with the flour and seasonings and shake well. Heat the butter and oil in a heavy skillet till quite hot, and brown the chicken pieces well on both sides. Transfer to a piece of foil or asorbent paper. Add the onions to the skillet and brown very well, using additional butter and oil if needed. Return the chicken pieces to the pan with the broth and the additional paprika and simmer, covered , till the chicken is just tender- about 20 minutes. If the broth is asorbed add more. Transfer the chicken to a hot serving dish. Add the sour cream to the pan off the heat,stir into the pan juices. Heat for 1 minute. Pour over the chicken pieces. Serve over noodles. Super Yummy!


Anonymous said...


Anonymous said...

Just found your blog - Love it! My favorite treasure is a little child's cookbook called Susie's New Cookbook - it was my mother's book and I used to pour over it as a little girl. I also love my 1952 copy of Better Homes and Gardens.

CookbookAddict said...

Aww Thanks so much! I love the stories about special cookbooks from people's pasts! I recently found one of mine:) Thanks for comments!

Vintage Cookbooks are for everyone who has ever wanted to bake something special and turned to a modern cookbook and realized they never seem to have all the ingredients at the same time, there're for history lovers that want to feel connected to the past in a way that's missing in history books, there're for the people that love that musty old book smell and laugh at kindle's, they're for people that feel like we as a society have gone a little too far, a tad off course with life and want to get back to the simple and the real, and they're for the people that want to pay homage to all the grandma's and great aunts that did it best!

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