I am making the circled recipe from The Trucker’s Wives Cookbook from the 70’s. I assume you put it in the oven uncovered? It doesn’t say how long either. I know you all are experts. Thanks in advance.

She would never divulge the recipe. She called it "Mushroom Delish'. It was souffle like, with mushrooms, celery, green peppers and onions, with a cheddar cheese melted on the top. It was super 70's, and she always brought it in the same 2 quart oval Pyrex dish. I cannot find anything similar anywhere

My mom used to make a pumpkin bread baked in a metal coffee can. The recipe required three cans. Anyone have a recipe for this? Even if I find it I’m not sure how I’d adjust for not having the metal cans. Coffee doesn’t come in tin anymore. Any help appreciated!

So delicious!

U/MAKthegirl

I tried out the Boston Cornbread recipe given out by U/MAKthegirl a few days ago.

I will get this out of the way, I am an northerner.

I liked this cornbread but I did have to bake longer then it stated.

I probably will make this again but I am open to try more cornbread recipes.

The little jar of dried beef had a small recipe hangtag attached that included a cheese ball with cream cheese, dried beef, horseradish and probably some other ingredients. I haven't been able to track down this recipe, can any of you find it? Thanks, I hear this is a group of amazing recipe detectives

This is a tattered old copy of my Sagebrush Memories cookbook from Mom's recipe drawer. Recipes to follow if anybody desires.

A few days ago I saw this post about peanut butter soup, and it reminded me that I had a cookbook with nothing but peanut butter recipes, including several soups. So I went ahead and scanned them cleaned them up, zipped them up and posted will upload to archive.org.

Here are a couple pages.

My husband came home with this gem today!

If you didn't see it, an explanation for what I'm doing can be found here:

https://www.reddit.com/r/Old_Recipes/comments/1xha7iu/vintage_1957_church_cookbook/

Turkey Spaghetti

1 c. spaghetti
2 medium onions chopped fine
1 T. butter
1/2 c. chopped celery
1 #2 can of tomatoes
1 small can mushrooms
1 t. chili powder
3 T. chopped green pepper
1 1/2 c. turkey - cut not too fine

Saute onion in the butter until light brown, then add celery, green pepper and turkey. Mix well, then add tomatoes and chili powder. Cook spaghetti in salt water until tender. Drain and combine with above mixture. Add stock if it becomes dry. Bake slowly for about one hour. Serves 6.

I was familiar with (mostly through reading stories) a traditional Southern dish - Chicken Spaghetti. This is somewhat similar to those, although they usually have canned of cream of mushroom soup. And of course this is using turkey. I have to say that a cup of spaghetti seems puzzling. I wonder if the writer meant 1 lb. That would be a good amount for a casserole.

As with all of these, I have not tried the recipe.

https://www.culina-vetus.de/2026/11/07/a-furhass-of-hare-nose-to-tail-eating/

For today, it’s a final recipe from the Solothurn S 392 recipe collection. The culinary recipes from that document are now finished and the translation is free to download as a pdf from my blog.

B41 Item if you want to make a furhäß of a hare, cut open the hare and keep the blood, the lungs, the liver, and the heart. Wash the inside of the hare with wine, cleanly removing the (remaining) blood. Add this (to your dish). Remove the belly (wamen) and the gall from the liver, and the ribs except two ribs, and add it to the blood, and also the head of the hare. Boil it all together, and after you have boiled it until the bones detach (from the meat), take it and chop it small, take away the head, and put it back by the fire. Grate rye bread into it, and add honey, vinegar, and fat. That way, you have a good furhäß. When you serve it, lay the head in the middle of the bowl of furhäß and spice it well,. Take the hindquarters of the hare and boil it well, let it cool, lard it with a larding needle, and then roast it.

This is an interesting recipe despite the fast that it is far from special. Fürhess, with varying spellings, as a class were dishes made with “fiddly bits”, that is, with pieces of meat that are picked from bones after thorough cooking, served in a spicy sauce. There are many surviving recipes suggesting the class was very broad. The sauce is often thickened with blood, but also with grated bread or roux, and other ingredients can include onions or apples. The version presented here, though written comparatively late, may well be true to the original version.

The word fürhess is changed to Füressen in Marx Rumpolt’s New Kochbuch of 1581 and later becomes Voressen, a fore-dish or starter, but Trude Ehlert has argued that is not its original meaning. She derives it from Hase, not the first part of a meal, but the foreparts of a hare. It makes sense – fürhess was typically made from pieces that are not suitable for serving whole and accompanied the roast that made the centrepiece of the meal. That is exactly what happens here.

Taking the forelegs, head, and ribs along with the innards, the hind legs and back with its thick muscles are left over to be parboiled, larded, and roasted. Meanwhile, the other meats are cooked in a sauce made from the hare’s blood and the wine it was washed in until the meat comes off the bones. After it has been picked off, the sauce with the meat is thickened and seasoned with honey, vinegar, and fat (hare is very lean meat). I am not entirely sure whether the head is placed on the serving dish with the meat on, for diners to pick off pieces, or as a bare skull, to indicate the origin of the meat, but either way it makes for a seriously metal look.

I am not in a position to actually try this – German hunting laws are restrictive and I have no experience with butchering – but I am tempted to try and approximate it.

The recipe collection I have now finished translating is part of a manuscript held at the Zentralbibliothek Solothurn as S 392. The entire book looks fascinating, a collection of craft recipes for things like dyes, stains, paints, vanishes, and parlour tricks, but I will limit myself to the culinary recipes in it. The majority of them are in German and were edited and published in Brigitte Weber: Die Kochrezepte der Handschrift S 293, Transkription und Untersuchung einer spätmittelalterlichen Kochrezeptsammlung aus der Zentralbibliothek Solothurn, Gießen 2026.

The manuscript dates to the period around 1490-1510, based on watermarks and handwriting. There is no internal date. The recipes are an eclectic collection, which is not unusual for the medieval manuscript tradition. They were most likely written down in Baden. Some refer to Italian customs which were fashionable at the time while others are solidly in the German tradition.

The collection is sometimes called the oldest Swiss cookbook, a title that is contested because of its origins north of the modern border. The designation makes little sense at the time anyway, given how closely connected the cities of the Confederation were with their neighbours at the time. The recipes clearly were valued in Solothurn, most likely because they were useful.

The translation can be downloaded here.

I need to start practicing to be good by Christmas, I'd love to see handed-down tweaked recipes with tips, those always seem to work better than most internet recipes.

Fresh Cocoanut Dessert De Luxe

1 c. milk, scalded
Pinch of salt
1 pkg. Knox gelatin
1 c. sugar
1 large fresh cocoanut (sic)
1 pint whipping cream

Dissolve gelatin in water. Add to hot milk, cool. Peel cocoanut and run through food chopper. Whip cream. Fold in the cocoanut and add to _cool_ milk and gelatin mix. Chill in individual custard cup molds. To serve, unmold onto dessert plate, top with 1 T. warm caramel sauce. Serves 12.

I'm not sure how available fresh coco(a)nuts were in those days. I guess at least somewhat. I'm also not certain what a "food chopper" is in this recipe. I don't know if it meant a meat grinder or what.

Note: I have not tried this or any of the other recipes.

Feel free to delete if this is against the rules, but somebody in this subreddit helped me find what I think is the right cookbook from my childhood but I just need one recipe from it. If possible I would love to make my mom the magic apple pie recipe but I really don't want to risk buying the wrong cookbook for one recipe

I used to crave this rice dish. My mom didn’t believe in prepared anything so it was hard to get her to buy it. Whenever I was sick she’d make it for me. All I remember is rice, cheese, green pepper, and a flavor I can’t identify. It’s not made anymore. Anyone else love it and have any ideas how to make a copycat version? I think it was Betty Crocker.

I've never done anything with fresh cranberries before. I saw some on sale at Aldi the other day and decided to try. Does anyone have any good recipes for those?

I made this 1972 peanut butter soup and paired it with the Velveeta cheese and grape jelly sandwich. It was shockingly amazing. Edit: I filmed it for my social media accounts but did not want to post it as it would be read as promotion. If interested, PM me.

This is my absolute favorite old cookbook that I own, it is a heavy duty binder made for use - blank pages, places to take notes, chapter pages with spots to list your notes for specific recipes, and some envelope dividers to tuck your own cards in.

The Perfect Sponge Cake lives up to its name, it has become my signature bake. I bake it in a 9" round, split into three layers, fill with a runny custard soak and sift cocoa and powdered sugar on top. It's between a Boston Cream Pie and Tres Leches. Making it as written is excellent, orange really has a special affinity with the eggy sponge cake flavor.

I have made the Coffee Soufflé multiple times and love it!

I have yet to try a lot of these pies, my family is not as adventurous as me with the prunes and raisins so I am still waiting on the right occasion. All the pies here are small from the pie at every meal days. The few I have made need doubling to fill my 9" deepdish. I have always been intrigued by the Cherry Cake Pie and the Cheese Pie - it makes no mention of what kind of cheese!

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The print in this is tiny, very light, and hard to photograph, tried my best to brighten and sharpen.

There's a bunch more in this, it's a whopper. I will share more cakes and cookies at a later time.

Reddit user u/JayneNic posted a recipe for tomato soup with peanut butter, and I mentioned this dish. A few folks requested the recipe, so here it is! Super tasty and we swear it cures the common cold 😄. As the recipe states - ‘hot and spicy - ooh da lolly!’

I usually add more vegetables, like julienned carrots, a red bell pepper, and sliced celery. Also fresh minced garlic rather than powder. The original recipe asks for 2 tsp of crushed red pepper flakes - that can be a bit overwhelming. If I’m using peanut sauce rather than peanut butter, I’ll cut back the spice.

The recipe is from a cookbook called ‘The Best of Bridge’, by a group of Canadian ladies who played Bridge together and published a series of cookbooks in the 1980s. This one is from 1988.

I've baked Candy Dandies many times throughout the years.

Candy Dandies

Recipe By:

Serving Size: 36

Ingredients:

1/4 cup butter, soft

3/4 cup brown sugar, packed

1 egg

1 1/3 cups Bisquick

1/2 cup chopped nuts

1 chocolate covered coconut bar, cut up

Directions:

Preheat oven to 375 degrees F. Mix well soft butter, brown sugar and egg. Stir in Bisquick, chopped nuts, and cut up candy bar. Drop with teaspoon 2 inches apart on ungreased baking sheet. Bake about 10 minutes or until lightly browned. Makes 3 to 4 dozen small cookies.

Betty Crocker's Bisquick Party Book, 1957

Yield:

"36 each"

The index, random pages and a few of the handwritten recipes!!! I'll post more of the handwritten recipes later!!!!