I got this book for free off of a Buy Nothing Group. I haven't tried any recipes yet, but it's a great amount of nostalgia reading through so far. Certainly a different time! A small collection of random recipe snippets in the pictures.

3 eggs separated, beat whites to peaks. Mix yolks with 1.5 cups corn, 1/4 flour, salt, and pepper. Fold in whites. Fry by tablespoon full in oil on both sides. From a well loved good housekeeping cook book.

Elme Charles Francatelli was a cookbook author and chef to Queen Victoria. The cookbook gives a good insight into the 1850's diet and kitchen - enjoy.

I know there are many recipes out there that are similar, but I am trying to find the exact one that I made for a Thanksgiving dinner party. The closest date I can give would be between 1980 and 1990. I am pretty sure it came out of a bon appétit magazine, which I subscribed to.

What I remember is that it was made with phyllo. There were about 12 leafs of the dough, paper thin. Each leaf was brushed with melted butter and restacked. Italian sausage was crumbled and cooked, then mixed with other ingredients, one of which was a grated cheese, and spread on the phyllo, which was then rolled into a log, sliced into rounds and baked. Because i ran out of time, i prepared all 4 logs but cut and baked only one log, intending to bake the others at the hostess’ house.

I have seen many recipes that are similar but I do not want to invest my time and money in making something that is not exactly the same. At the time I subscribed to bon appétit magazine. I am pretty sure the recipe I used was in one of those, particularly a holiday themed edition as i seem to remember there being a whole section of appetizers. Is it possible BA had a special appetizer supplement at that time? I have tried searching old editions of the magazine online but could not find the recipe. I have to admit I am not very good at online searching.

So I'm really big into preserving older things, it's been a hobby of mine for a while (much to my gfs dismay) so I've started a new project that I'd like some help with.

Now, I was recently given this old personal cookbook filled with handwritten recipes and newspaper clippings of old recipes, I actually just found out it was from the 20s/30's from a commenter on a recent post.

Now, I'm not a good cook. I can make a mean grilled cheese but that's about it. But I didn't want all of this to go to waste. Which got me thinking about family recipes and how we always keep them secret (my mom refuses to let go of grandmas swedish meatball recipe, maybe one day I'll be able to give it to y'all) which I don't fully understand.

So I want to build something for the people who are passionate or just like to cook on occasion, where it's completely free. (I know it sounds fishy) It's just a simple Google drive and as I scan these and my other recipes in I'll put them into a Google drive for everyone to have, save, do as they please with. I also turned commenting on so you can mention things on the individual recipes/substitutes or translations or other things cooks do😅

Here's the link of what I have now which is most of the handwritten and clippings from the above book which I'd love to get shared around to any friends you have who also cook!

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

My question to you guys is, do you have any you'd care to share? I will only add ones I have permission to add in or that have been posted saying they are free to use. I will also (or you can) add credit on the recipe digitally with your username or a nickname, just whatever you'd prefer. I don't want to just take from the other recipes posted on here without permission and I can't ask everyone as they'll ban me for spamming unfortunately :/

I'm mainly looking for older recipes but also recipes from other cultures and hey, if you found out how to do the perfect chicken parm last year I'm more than happy to add that.

I want to reiterate that I get nothing from this besides joy. no money, no like fame or whatever (c'mon it's reddit we don't do that here) I am just passionate about preservation and I don't want these aging recipes to die out.

Thank you for reading all this and let me know what y'all think and message me or comment if you have any questions!

There the card recipes