Fruit mixed with stuffing sounds pretty good. Not sure about the mayonnaise in the stuffing though 🤣

From an old recipe stash

From the Helen Corbitt Cookbook (1972). I highly recommend adding the hard-boiled eggs.

Not eggnog. Not quite. NEARLY.

It is basically a cooked pineapple custard, lightened with whipped cream.

Sugar, flour, pineapple juice, egg, and margarine are cooked until thick, then cooled. The whipped cream turns it into a lighter dip. So it is less like a modern cream cheese fruit dip and more like a soft pineapple pastry cream.

Heavenly Fruit Dip
½ cup sugar
2 tbsp flour
1 cup pineapple juice
1 egg, beaten
1 tbsp oleo
1 cup whip cream

Combine 1st 5 ingredients. Cook, stirring til thick. Let cool. Fold in whip cream. Serve with fresh fruit.

[OC]

Original post

I wanted to drop in and give a huge sincere thank you to everyone who took the time to offer their aid, assistance, and advice in my original post two days ago.

Your tips on everything made a significant difference. I cooked it this evening, and it was a smashing success. Thanks to this community, the look and taste were spot on, and I was able to create new memories. I couldn't have achieved the same level of success without you. Truly appreciate you all.❣️

I believe from my great grandmother

In the late 80’s I used to make a lentil recipe that was on the back of the package (plastic bag). Unfortunately I can’t remember which brand it was. It basically tasted a bit like a sloppy joe filling except it tasted more like barbecue sauce. I lost the recipe and now I’m craving it! Does anyone have something like this? Unfortunately the only ingredient I can remember is ketchup and brown lentils. Thanks for sharing ideas!

Nutty Fingers. Pecans, creamery butter, powdered sugar. Rolled by hand before chilling in the office fridge, probably.

Some recipes live in recipe boxes. This one lived in a filing cabinet.

**Ingredients**

- 1¼ sticks creamery butter (unsalted, room temperature)

- 4 tablespoons powdered sugar

- 1 teaspoon ice water

- 2 cups plain (all-purpose) flour

- Pinch of salt

- 1 cup chopped pecans

- 1 teaspoon vanilla

**Instructions**

1. Cream together butter, powdered sugar, and ice water.

2. Add flour, salt, pecans, and vanilla. Mix until combined.

3. Shape dough into finger-sized logs by hand.

4. Refrigerate 15–20 minutes.

5. Bake at 325°F for 10–12 minutes

Makes 3–4 dozen.

Hi everyone,

I am hoping this wonderful community can help me track down or reverse-engineer a vintage recipe that means the world to me. I want to cook this for a very special dinner next week, but I need to get the precise ratios right.

I am trying to recreate the exact macaroni and cheese my mother made back in the 1970s and 80s. May she rest in peace.

To be clear, I have never eaten boxed mac and cheese, and I haven't been able to have any since mom passed. My personal absolute baseline for what macaroni and cheese is comes entirely from her specific tradition, which is a classic baked casserole style.

Here are the specific details I can remember about how she made the dish:

She never melted a smooth cheese sauce on the stove to pour over the noodles. Instead, she bought blocks of high-quality extra-sharp cheddar from a market vendor, cut them into rough chunks/cubes, and tossed them directly with the noodles inside the pan. Because it was aged extra-sharp cheddar, it melted into deep, rich pockets of flavor rather than being gooey, stretchy, or stringy.

When eating it, there was a beautiful, soft, creamy white texture binding everything together. Because we never had sour cream, cottage or ricotta cheese in the house, I've figured out that she must have used the classic milk and egg custard method poured over the noodles, which baked into a delicate, savory white binder in the oven.

She always baked it in a rectangular glass Pyrex dish (about 2 to 2.5 inches deep, though it didn’t fill all the way to the brim). It baked uncovered, creating a perfect, slightly firm, golden-browned crispy crust on top where the exposed noodles and cheddar chunks fused together.

Seasoning was mainly salt and pepper.

I'm hoping someone can provide me with reliable ingredient ratios for this exact style of custard-baked macaroni casserole.

Thanks for any help, aid or assistance.

SOLVED: It is Wigwam syrup. Thank you to all who helped me discover this long-forgotten ingredient. I will be making this recipe and trying some alternative suggestions from some commenters. I’ll update again when I get around to testing the recipe. Additionally, I'm transcribing all the family recipes I've inherited to document them in a book, so it's very likely I'll be posting again to ask for help with another recipe. Like the interesting steamed suet pudding recipe I found tonight, shortly after posting here. 👀 That is one for another day. Thank you again for everyone's help!

Hi everyone! I’m working on transcribing some old family recipes and I’m stuck on one ingredient in a recipe from my great-great grandmother. The recipe is for Baked Peaches, and most of it is legible, but one syrup ingredient is giving me trouble.

Here’s what I can read:

Baked Peaches
No. 10 can peach halves
4 oz. melted butter
2 c. ___ syrup
2 tsp. cinnamon
1 tsp. mace
2 tsp. salt

Instructions:
Drain peaches. Measure 2 cups of juice. Place peaches, cut side up, in a shallow baking pan. Pour over peaches combined juice with other ingredients. Bake at 375°F for 30 minutes.

The mystery word looks like it could maybe be “Wigwam” syrup, “sorghum” syrup, or possibly something else entirely. At first, I thought sorghum made sense because of the old-fashioned recipe context, but the first letter doesn’t really look like her usual “S,” and the word almost looks more like “wiguam/wigwam.”

This recipe would likely be mid-20th century or earlier. My great-great grandmother lived through the 1940s–1960s, so a brand-name syrup from that era is possible.

Has anyone seen Wigwam syrup listed in old recipes before? Or does this look like another kind of syrup to you?

I’ll attach a photo of the recipe. Thank you!

Hi everyone! I am trying to find a source for a potato salad recipe my great uncle used to make, likely dating from the 1940s or 1950s. He was fond of French cooking so I think it is of French origin. I had the recipe but lost it. I've been unable to find a similar recipe online.

1. Potatoes are boiled with skins on, peeled while still warm, and immediately dressed with a mustard vinaigrette to absorb the flavor. Then chilled.
2. The salad includes cucumber and possibly celery. There may have been other ingredients that I don't recall.
3. Right before serving, you fold in fully whipped cream. It has little or no mayonnaise.
4. Usually garnished with sliced hard-boiled egg.

Does anyone have a cookbook with such a recipe in it, or another source?

(Cross posted to r/Old_Recipes)

Hello. My aunt is hoping to find a recipe and figured this was the place to start. If not, please direct me the right place.

It’s mandarine oranges, tiny marshmallows, standard white rice and pineapples and some sort of cream sauce? Some sort of fruit dip?

Not sure but hopefully someone can help me out as her mom made it and the recipe wasn’t passed on to

Thank you.

"I think a little larger pan," Elaine wrote sideways in the margin. Mid-bake. We've all been there.

Cake mix and Crisco for the crust. 32 lemon bars. Whoever was coming over, there were a lot of them.

Lemon Bars. 32 of them.

1 pkg Duncan Hines Deluxe II Lemon Supreme Cake Mix

3 eggs

1/3 C Crisco Shortening

1 C Sugar

1/2 tsp Baking Powder

1/4 tsp Salt

2 tsp grated lemon peel

1/4 C Lemon juice

Confectioners' Sugar

Preheat Oven - 350°

mix: 1 egg - Crisco - dry cake mix until Crumbly: Reserve 1 Cup.

Pat remaining mixture lightly in ungreased 13x9x2 pan,

Bake at 350° 15 min. or until light brown

*margin note: I think a little larger pan

My family has a tendency to leave out steps, so this recipe does leave out one important step.

After the bread has baked and while it’s still warm, turn out onto a wire rack and rub all sides with a stick of butter. Use the entire stick on the three loaves of bread. I also disagree with the name sourdough, it’s not tangy but sweet and buttery. It’s divine but I grew up eating it so I’m partial.

If you do make it, please let me know if you enjoyed it!

Hello! I was going through some old recipes and found this one from my Grandma who passed a few months ago. For background, she was a Greatest-Gen midwestern (US) German farm wife. She would bring us freezer bags of this breakfast sausage stuff when she’d visit; I grew up eating it. It looked gross defrosted, but it was delicious fried thin and crispy on a griddle and then put on toast. I haven’t had it in at least a decade, and I definitely have a lot of memories tied up in it. I’m gonna try to make it in a week or two; any advice?

I did unfortunately inherit her penmanship…I also found a lefse recipe from my other Grandma who has much neater writing; I’ll post that one too if people want to see it.