1930s recipes Feed

Easy chocolate pie recipe

Not only is this recipe easy, it could be made with ingredients many of us have on hand — baking chocolate, a can of sweetened condensed milk and a frozen pie shell.

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Chocolate Pie
Old recipe from 1930s Eagle Brand advertising

2 squares unsweetened chocolate
1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk
1/2 cup water
Baked 8-inch pie shell (bet this would be great made with a graham cracker crumb crust, too)

Melt chocolate in double boiler. Add sweetened condensed milk, stirring over boiling water for 5 minutes until mixture thickens. Add water, stir until thoroughly blended. Pour into baked pie shell. Chill. Garnish with whipped cream if desired.



 What is it about men and pie? My husband doesn't eat desserts, but he'd sell his soul for a good piece of pie.

Recipe via livejournal
Image via Roger Wilkerson 

You can't have an old-fashioned Christmas without homemade gingerbread


Great-Grandmother's Gingerbread
1935 recipe from old Brer Rabbit Molasses advertising

1/2 cup sugar
1/2 cup butter and lard mixed (it'll work just fine if you use all butter)
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1 egg
1 cup Brer Rabbit Molasses
2 1/2 cups sifted flour
1/2 tsp. ground cloves
1/2 tsp. salt
1 cup hot water

Cream shortening and sugar. Add beaten egg, molasses, then dry ingredients which have been sifted together. Add hot water last and beat until smooth. Bake in greased shallow pan 40-45 minutes in moderate oven (350° F). Makes 15 portions.


Speaking of gingerbread, here's Susan Dey in 1967 (before her Partridge Family days, when she was a model) decorating a gingerbread house.


Here's an easy riddle: How many bows does it take to make Susan Dey's hair look ridiculous?

Recipe via RecipeCurio
Image via 60's fashion

Retro Canning: Brandied Peaches

1946 cocktail recipe bookletThis is a canning recipe. It comes from a 1946 recipe booklet from Coronet Brandy.

Brandied Peaches

1 pint water
3 lbs. sugar
4 lbs. peaches, peeled
Coronet Brandy 

Dip peaches in boiling water for five minutes for easy skinning. Cook in sugar and water syrup gently until tender. Lift carefully into sterilized jars. Measure remaining syrup and add 1 pint Coronet Brandy for each quart syrup. Cover tightly and bring to boil. Pour over fruit in jars and seal.

For a much easier retro way to booze up your fruit, click here.

Retro Happy Hour: Egg Nog

Picture 2

Here's Red Roses' 1936 recipe for Egg Nog.

Beat separately the yolks and whites of 6 fresh eggs. Add 1/2 cup sugar to the yolks while beating, and 3/4 cup sugar to the whites after they have been beaten very stiff. Mix the egg whites with the yolks. Stir in 1 pint of Four Roses Whiskey and 1 ounce Jamaica rum. Stir thoroughly and serve very cold with grated nutmeg on each glass. This recipe makes 5 pints of egg nog.

 Click here for a retro recipe for Irish Coffee.

Via Charm and Poise

Salad a la Russe, 1939 recipe

Picture 2

Here's the recipe for Salad a la Russe as it appears in a 1939 recipe booklet from Mazola Oil.

3 cups finely shredded cabbage
1 cup bright colored vegetables — cooked peas and string beans, grated raw carrots, diced firm raw tomato
Well-seasoned French dressing (see link at bottom of this post)
Thin slices salami or other sausage
Anchovies or boneless sardines
Pimiento strips
Ravogote Mayonnaise (see recipe below)

Combine vegetables, marinate with French dressing and chill. Serve from salad bowl or use individual service, garnishing with sliced meat, fish and pimiento slices. Pass Ravigote Mayonnaise separately.

Ravigote Mayonnaise

1/4 cup vinegar
1/4 cup Mazola
2/3 cup sweetened condensed milk
1 egg yolk
1 teaspoon dry mustard
1/2 teaspoon salt
Few grains cayenne

1 tablespoon tarragon vinegar
1 teaspoon finely minced capers
1 teaspoon minced parsley
1/2 teaspoon onion juice
1/4 teaspoon salt
1/16 teaspoon cayenne

Place first 7 ingredients in order given in a pint jar. Fasten top of jar firmly and shake vigorously for one or two minutes. Chill, then add 1 tablespoon tarragon vinegar, 1 teaspoon finely minced capers, 1 teaspoon minced parsley, 1/2 teaspoon onion juice, 1/4 teaspoon salt and about 1/16 teaspoon cayenne.

Click here for a recipe for French dressing from a 1920s recipe booklet.

Via Millie Motts

Lemon Meringue Pie recipe from 1935

Any pie made with sweetened condensed milk is nummy-delicious.

Trust me on this.


Here's Eagle Brand's 1935 recipe for Lemon Meringue Pie.

1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk
1/2 cup lemon juice
Grated rind of 1 lemon or 1/4 teaspoon lemon extract
2 eggs separated
2 tablespoons granulated sugar
Baked pie shell

Blend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon or lemon extract, and egg yolks. Pour into baked pie shell. Cover with Meringue made by beating egg whites until stiff and add sugar. Bake until brown in a moderate oven (350˚F). Chill and serve.

Click here to see a couple more lemon-y retro desserts.

Via jbcurio

More retro Jell-O recipes

I'm guessing this vintage ad is from the late 1920s or 1930s. The illustrations are lovely. The dessert recipes look good. The savory ones, not so much.

Jell-O ad w-recipes

Here's a closeup of Jell-O recipes from the past — Cardinal Salad, Peach Whip, Jell-O Cake Pudding and Chicken Mousse:

Cardinal Salad

Peach Whip

Jell-O Cake Pudding

Chicken mousse

Click here for a spectacular video of Jell-O as you've never seen it before.

Found at genibee.

Original recipe for Rice Krispies Treats

According to Wikipedia:

Rice Krispies Treats were invented in the 1920s or 1930s by Mildred Day and the staff at the Kellogg Company home economics department as a fund raiser for Camp Fire Girls. 


Here's a closeup of the Rice Krispies Treats recipe from this 1950 ad:

Rice krispies recipe

Via Community Livejournal