Skip to main content

Questions tagged [vintage-cooking]

Questions about making dishes from older cookbooks, or using antiquated cooking techniques or equipment. Primarily refers to dishes and techniques of the last 150 years, as opposed to the History and Food History tags which can explore much earlier periods.

Filter by
Sorted by
Tagged with
4 votes
1 answer
201 views

What does “settled” mean when making puddings?

I’m hoping to make Amelia Simmons’s A Cream Almond Pudding from her 1796 American Cookery. The recipe is: Boil gently a little mace and half a nutmeg (grated) in a quart cream; when cool, beat 8 ...
7 votes
2 answers
1k views

My grandmother's recipe for cookies from the 50s or 60s calls for a 5 cent cake of yeast. How many ounces is a 5 cent yeast cake?

I have my grandmother's recipe for cookies, from the 50s or 60s, it calls for a 5 cent cake of yeast. How many ounces is a 5 cent yeast cake?
9 votes
5 answers
1k views

What temperature would a "quiet oven" be in old fashioned temperature vocabulary?

I’m looking at a couple of recipes from the early twentieth century. One calls for a quick oven. The temperature for that (375 - 400°F) was easy enough to work out, several places online have it, ...
3 votes
2 answers
248 views

How to cook perennial kale?

This year I started growing perennial kale, more precisely, I obtained some plants of the old Taunton Deane variety. While using the leaves for cooking the first time I noted that my recipes for ...
5 votes
1 answer
1k views

How much is a “glass,” in an old English cocktail recipe (1930)?

Cocktail recipes in a reprint recipe book frequently call for liquors by the measure of a “glass.” Just how large was this?
5 votes
1 answer
460 views

Help translating an older Recipe

I have an old recipe handed down from my great great grandmother in law, for what she called brown bread. Unfortunately it has a few ingredients that I don't recognise. I did some searching on google ...
5 votes
1 answer
2k views

Egg sizes of yesteryear and today

I have a great Mrs Beetons recipe for Almond Icing. However, as it's a very old recipe and calls for the whites of 4 eggs what size egg should I use. As eggs on the whole have been getting smaller ...
2 votes
1 answer
2k views

What would be considered thick milk in old recipe

I have a cake recipe from my Grandmother that calls for thick milk? Anyone know what this might be? Not sure of the cake name, handwriting is hard to read. Full recipe is 1 c sugar, 2 eggs, 1 c ...
5 votes
1 answer
4k views

What size were Baker's Chocolate bars when they were first introduced?

I have a recipe from my grandmother that calls for a bar of Baker's Chocolate. What size (weight) were these bars made by Baker's Chocolates when they were first introduced?
20 votes
3 answers
4k views

Mystery ingredient in cookies with cream tartar

The attached picture is of a cookie recipe from my grandmother who passed a year ago. I would like to make the cookies, especially since they share my daughter's name, but there is one ingredient that ...
13 votes
4 answers
2k views

what is a 10 cent package of instant potatoes and biscuit mix

I am converting my mother's recipes in a book for our family. The recipe calls for a 10 cent package of instant potatoes and biscuit mix. does anyone have any idea of what that would equal out to be. ...
9 votes
1 answer
1k views

What is Baker’s Cookie Coconut?

The Joys of Jell-O, on page 73, has a recipe for “Marzipan” that calls for “1 package (7 oz.) Baker’s Cookie Coconut”. This product doesn’t appear to exist anymore. It appears to be something ...
10 votes
3 answers
6k views

How much is "1-2 cents worth" of yeast in an old recipe?

I'm looking through an old cookbook, ''The Art of German Cooking and Baking'' by Lina Meier (2nd Ed., 1922, Milwaukee, file on wikipedia). There is a recipe for waffles here which calls for "1-2 cents ...
5 votes
1 answer
287 views

When whipping cream, what is “custard-like consistency”?

I have a 1934 Borden pamphlet with a recipe for Frozen Egg Nog. The directions say to “whip [½ cup whipping] cream to custard-like consistency” before folding it into the mixture as the final step. ...
8 votes
1 answer
747 views

What was “Old Fashioned Brown Sugar” in 1910?

The Franklin Golden Syrup Recipes cookbook (ca. 1910 according to Michigan State University’s Little Cookbooks collection) has a recipe for Fruit Cake and a recipe for Franklin Peanut Bars that call ...
4 votes
1 answer
1k views

Boil candy for 1-½ hours to soft ball stage?

I’ve recently run across a recipe in a vintage cookbook (probably the fifties, as the phone numbers in it are exchange numbers) for “Two-Hour Candy”: Two-Hour Candy 7 c. sugar 1 cube butter 1 lg. ...
16 votes
3 answers
3k views

What is a refrigerator tray in older recipes?

Many older cookbooks call for filling a “refrigerator tray”. For example, in the 1960 Better Homes and Gardens Dessert Cook Book the recipe for “Banana Ice Cream” says to “Pour into refrigerator trays....
6 votes
2 answers
2k views

What is a “small cup” in Australia and/or old recipes?

In older or Australian recipes, is “small cup” a specific (if not quite standardized) measurement? If so, what, approximately, is that measurement? I’m going to be making a recipe from an Australian ...
10 votes
4 answers
46k views

'Sweet milk' substitute in an old recipe

I have an old pancake recipe (circa 1930) that I would like to try. However it includes as an ingredient "sweet milk." Having never seen such a thing in stores. I'm trying to find the best ...
3 votes
3 answers
1k views

What is a stem pan?

I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook in stem pan approximately 1 hour, 10 minutes”. Searches ...