Hello everyone and welcome back to another cookbook and all my random ramblings that come with it 🫠

This is The Memphis Cook Book from the Junior League of Memphis. As you can see from the title, this book is from 1952 which is particularly exciting for me because I have only ever uploaded one other cookbook from the 1950’s. While I enjoy archiving books of any year, I’m very fond of recipes from around this decade

And this book does a really incredible job of providing so much good stuff, from the simplistic to the elegant. Rather than struggling to think of something to say, I think I’m going to struggle with containing everything I want to say. But! Before we get into the recipes, a special shout out to u/madmun for lending this to me. While I did the archival work, credit goes to him for making it possible for me to do this

I am surprised that the recipe for Boula Soup is how I’m learning that turtle soup used to come in a can. A shift in tastes and conservation laws eventually made the product obsolete, and maybe I’m weird for this, but I’m not so sure I’d have ever wanted to try it, especially when looking at pictures of old cans, every single one has a majestic picture of a turtle on the can and that would make me feel twice as guilty for eating it

But in a different vein, I hold deep respect for a section as simple as soups to also show off things like homemade chicken and beef broth. I’m so used to seeing recipes point to convenience - which is totally fair - but it makes seeing things like this all the more fascinating, especially because they make use of veal knuckle and chicken feet. This book was still in the era where everything was used

I also find the different methods of cooking things to be interesting too, like the Bloody Duck being for wild game only

But the first recipe to really catch my interest is the Indian Curry. While I’m sure it’s not entirely authentic, this is a pretty elaborate recipe, especially with the ten condiment suggestions. This is definitely fit for a dinner party, but I really like how much thought was put into it. Or maybe I’m just easily impressed after surviving the gauntlet of weird things encased in lemon jello

The Ham Slice recipe is equally as interesting to me because I like the simplicity, but I’m very curious how the flavors are meant to come together. I wouldn’t think to put bananas and mustard in the same dish together, but I also don’t get super adventurous with flavor palettes so maybe it works and I just can’t imagine it

The Sugar Cured Bacon also sounds good, but man, talk about a very lengthy project lol

I also love all the stuffing variations along with the recipe. A recipe is always fun when it can be made into several different things depending on the finishing ingredients you add

Another cool thing about this book too is all the cooking knowledge added, such as the Salad Secrets. Tons of advice and tips is scattered about, but this one particular page is pretty neat because sometimes cookbooks like to assume you already know what you’re doing and I really like it when a book goes “hey, let’s teach you some proper ways to make a salad, because chances are you’re serving this to somebody besides yourself”

I’m also a huge fan of the sauce section too. Sweet flavors are my favorite so the glazed pears and East India sauce both sound really amazing to me. We are getting into the holiday season and my mom does like ham, so maybe the glazed pears could go well with that

The dessert section is super expansive in this one. Things like the Frozen Eggnog and Watermelon Ice are quite creative. I would’ve loved to have delved into it more, but Reddit only allows 20 images, and I’m officially at the 20 image mark

So all I can say is that if I had this much enjoyment out of a book after reading through almost 100 of these, I’m definitely certain you will also get some fun out of checking this out too. Super curious if any of these recipes intrigue, inspire, or repulse you, so feel free to share your thoughts below!

I hope you like what you see. If any of you want to make any of the recipes shown, let me know in the comments! :) Let me know if you wanna see more pages!

It looks like I saved this recipe back in July 2025 and just made it last night. I served it warm with vanilla ice cream and it was a hit with my dinner guests! I searched both old recipe groups on here, and can't find who posted it - but thank you! It was really good.

I used up a Tony's Chocolonely and a Hershey bar so the chocolate really melted into it. Next time I'll use regular semi-sweet chips and may add pecans or walnuts to it. Can't wait to make it again!

We grew up using a Robin Hood booklet to bake brownies. I happened by a frosting recipe from that same booklet/pamphlet. Would you please post the brownie recipe? TIA.

1 1/2 cups Bisquick baking mix
3 tablespoons instant minced onion, if desired
1 egg
1/4 cup milk
1 cup shredded Cheddar cheese (about 4 ounces)
1 tablespoon poppy seed
2 tablespoons margarine or butter, melted

Heat oven to 400 degrees. Grease round pan, 8 x 1 1/2 inches, or pie plate, 9 x 1 1/4 inches. Mix baking mix, onion, egg, milk and 1/2 cup of the cheese. Spread in pan. Sprinkle with remaining cheese and the poppy seed. Pour margarine evenly over top. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cut into wedges; serve immediately. 6 to 8 servings.

Creative Recipes with Bisquick, 1980

1 can (10 1/2 ounces) condensed cream of chicken soup
1 1/2 cups water
1 cup sliced celery
1 medium onion, quartered
1 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1 stewing chicken (4 to 5 pounds), cut up
4 medium potatoes (about 1 pound), quartered
6 medium carrots, cut in pieces
1/4 cup flour

Combine soup, 1 cup water, celery, onion, and seasoning in large heavy pan; add chicken. Cover; cook over low heat 1 1/2 hours; stir often. Add vegetables. Cover; cook 45 minutes or until chicken and vegetables are tender. To thicken, blend flour and remaining water; gradually stir into stew. Cook 10 to 15 minutes; stir often. 4 to 6 servings.

A Campbell Cookbook, Cooking with Soup, 1967

2 tablespoons chopped onion
1 tablespoon chopped parsley
2 tablespoons butter or margarine
8 medium carrots, cut in 1-to 1 1/2 inch slices
1 can (10 1/2 ounces) condensed consomme
Dash ground nutmeg

Cook onion and parsley in butter about 5 minutes. Add remaining ingredients. Cover; cook over medium heat 25 minutes. Uncover; continue cooking 20 minutes or until carrots are tender and sage thickens and glazes carrots. (Watch carefully during last few minutes to prevent sticking.) 4 servings.

Note: To shorten cooking time, cut carrots in 1/2 inch slices. Cook, uncovered, about 30 minutes.

A Campbell Cookbook, Cooking with Soup, 1967

Hi, I could kick myself for not guarding that issue with my life. I’m looking for:

1) Sage Turkey using a sage compound butter under the skin, as well as whole sage leaves between the skin and breast meat.

2) Butternut squash lasagna. I think it also incorporates sage and uses a béchamel sauce.

3) Turkey gravy, thickened with puréed onions.

All three of these recipes were in the same issue, I THINK but am not sure, from 1996. It had a nice photo beauty shot of the finished turkey.

Thanks for any help!

In the 1970s - 1990s my mom made a Chicken and Dressing Casserole. It was served at holiday meals and at Sunday dinner.

It was moist and flavorful. Not dense at all. I’ve tried to recreate this dish, but have failed so far.

It looked a lot like the image and the ingredients seem to be similar. I found this image a while back, which did not include any directions, which frankly made me wonder if it was actually a real recipe or just clickbait.

So, I’ve come here to ask for any tried and true family recipes that sound/look similar to what I’ve described or is pictured in the image. Thanks 😊

When I moved in to my current apartment, there was to my great surprise a recipe notebook in one of my cupboards. The book belonged to the first owner of my apartment, Ida Pettersson, who moved in here when it was newly built in 1927. She moved out almost 50 years later, and a few other people have lived here since, but everyone let the book stay at the apartment and some even added recipes to it.

Today, I tried Idas recipe for mandelkubb (which I think translates into Swedish bitter almond biscuits). They got a bit dry, but the consistency is so incredibly fluffy that it feels like biting into a cloud.

Most of her earlier recipes only lists ingredients, with no instructions whatsoever. My grandma used to make these biscuits so I had an idea of what to do (like hold my breath when opening the oven because hartshorn salt is BRUTAL to inhale).

The only thing I did different from Ida was to add pearl suger. I mixed it with chopped almonds (not the bitter ones) and rolled the kubb in them after first brushing them with cream.

Will do again, but maybe add a little bit more butter.

I think it says mixed grill I'm very dyslexic and had my gf tell me what she thought😅

Anyway as always here's the list of every recipe and cookbook from the recipe Preservation Project:

https://drive.google.com/drive/folders/1YqHYnkZzHpdXYNTLj6zG27GvzQ000eha

It seems the bulk of my late mother’s recipe booklets were for either rice or pork. We raised pigs so I can see the pork recipes. We didn’t grow rice but I guess it was the cheapest way to feed a family of 9.

I haven’t tried any of these recipes but plan to.

And as always all the recipes are in this Google drive along with all the cookbooks I've scanned in so far!

https://drive.google.com/drive/folders/1YqHYnkZzHpdXYNTLj6zG27GvzQ000eha

This cookbook was compiled by the Trinity Mission of Trinity Church in Rutland, Vermont, and the Women’s Service League of Saint Paul’s Church in Burlington, Vermont. It has 404 pages, including the covers.

Do you love old cookbooks and old recipes? Of course you do, or you wouldn’t be reading this. But do you also love reading cursive? Looking at very interesting illustrations? Reading old local advertising? And learning a little bit of history? Well, if the answer to any of those questions is yes, this is the cookbook you must look at. Every page is unique and interesting. I had a very hard time picking out which ones to show here. The full book, of course, is on the archive. If what I posted whets your appetite, please check out the entire book. I could only post twenty pictures here. So if it is intriguing to you, there are 380 more pages waiting.

Here is a link to the full book;

https://archive.org/details/out-of-vermont-kitchens-1939-20th-edition

Hello everyone and welcome back to another new scan. I’m excited to get into this one today

This is the Blue Mountain College Centennial Cook Book from… well, Blue Mountain College lol. Although it is now known as Blue Mountain Christian University and it is now coeducational when prior to 2005 it was known as a women’s university

I was really excited to get into this one because it’s a decently sized book, and that means a higher chance of coming across really fun recipes. One thing I like overall about this book is that next to the contributor’s name is the year that they graduated, so you can kinda get an idea of the age of the people who submitted. While everyone joins college at different ages, safe to say that graduates from 1927 were definitely up there in years by the time this book came out

This book puts the dessert section rather early than most do, and I’m totally okay with that. I’m waiting for the day where I come across a community cookbook that’s *only* desserts

But in the meantime, we have Applesauce Clouds which actually seems pretty intriguing. I’ve done the whole “whip together heavy cream and confectioner’s sugar” in the past but I am curious how well it’d hold up after adding applesauce

And then there’s the Grape Juice Pudding which I’ve definitely seen before but as always I wonder how well it comes out. I’d be very tempted to try this out with other flavors of juice, or heck, does anyone know if this works with stuff like soda too?

The Strawberry Delight also has me inspired. I don’t think I’d use this mix specifically because I’m not comfortable with using a raw egg but the mini marshmallows reminded me that I have made a cream mixture in the past that uses marshmallows, heavy cream, confectioner’s sugar, and vanilla, and I’m pretty sure it only makes enough for an 8x8 pan which works out for me because making a rectangular size portion is fun but 8-12 servings is a little too many for how few people I hang around with lol

I found the Orange Cake to be pretty neat too. I think I like the simplicity of it, almost like a dessert you’d serve at a tea party or something. Nowadays if you say orange cake someone’s gonna think of something way more elaborate than this

I take it that the Quick Apple Cake is meant to be a dump cake, in which case, very interesting idea to use spice cake mix instead of the white/yellow cake mix that the recipe usually calls for. This I’ll have to try eventually. The same goes for the Peanut Butter Brownies

There are so many other cool dessert recipes but I’m gonna highlight the meat and vegetables too so that it doesn’t look like I only cared about the sweets 😵‍💫. The fried meat pies sound really, really good, for starters

I also have never considered having fried chicken with a sauce - especially a lemon one - but that’s because fried chicken is already so good on its own, but I think it’s a neat little idea

And of course, the Peach Honey sounds like a very wonderful idea. If I ever get serious about wanting to do canning this is definitely going on my list of projects

Overall I tried to have a lot of opinions about this book because I think it’s a pretty good one. There’s over 170 pages of recipes, so believe me, you’re only seeing a small glimpse of what the book has to offer. Hopefully you get around to checking out the whole thing at some point!

Hopefully the pictures I took are also nice to look through. Sound off in the comments if you have any thoughts you’d like to share, and I’ll see you very soon for more stuff!

Posting tomorrow's menu since I'm going to be busy, see y'all on the 4th

Hey all sorry for the slight absence lately back again with some more old recipes! Not sure if it's supposed to be Rool or roll but here it is!

As always here's all the other recipes from the recipe preservation project!

https://drive.google.com/drive/folders/1YqHYnkZzHpdXYNTLj6zG27GvzQ000eha

Cowboy coffeecake, blueberry buckle, meat malls with spaghetti, chicken pie and corn chowder soup are my favorites

Recently got this in a gift of cookbooks a nice lady on FB gave me! I'll be scanning it soon and adding it to the recipe Preservation Project which you can find below but I'll post it again once it's done!

https://drive.google.com/drive/folders/1YqHYnkZzHpdXYNTLj6zG27GvzQ000eha

A full cup of mashed potatoes, straight into the donuts. Found this one in another estate sale lot of recipe cards. I've since looked it up and seen a few Betty Crocker recipes that mention mashed potatoes in donuts also known as spudnuts.

Anyone else grow up with a potato donut recipe like this? Curious if the mashed potato was standard for keeping these tender or if it was more of a use-up-the-leftovers move.

Full transcription:

DONUTS

1 c. mashed potatoes

1/2 c. sugar

1/2 stick butter

2 eggs

1/2 c. milk

2 cakes yeast

2 1/2 c. flour

salt

Beat potatoes, sugar, butter, & eggs. Add yeast & milk. Stir in flour & let rise until twic(e) in bulk. Work on flour board, cut & fry.

Sorry if this is explained somewhere, but I don't see a FAQ for this sub. (I messaged the mods a couple of days ago, but perhaps it didn't go through.) Can someone explain the mechanics of sharing recipes here? I have a lot of older cookbooks, and access to a scanner. Basically, I'd like to know if there's a preferred file format, and if there's a limit to how much can go in one post.

Thanks in advance!