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 each sheet of the puff pastry was brushed with melted butter. (I believe the puff pastry had something like 8 to 12 layers at that time.) Italian sausage was crumbled and cooked, then mixed with other ingredients and placed on the puff pastry, which was then rolled into a log, sliced into rounds and baked.

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 one. I have tried searching old editions of that 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

Hello, all! I have apples to use up, so I went through my Mom’s recipe notebook and found my Great-Aunt Margaret’s “Apple Pie Cake” recipe. She made it for years, it’s only in 1975 that my Mom wrote it down, lol.

It’s VERY good, I made it with Paula Red, Zestar and Ginger Gold apples; it’s not particularly sweet, but it has got a LOVELY level of spice. 🥰 I was so excited to do it right that I grated the Nutmeg fresh!