In this folder I’ll be filing all my recipe books & booklets that I consider antique, those older than the year 1940. I find these really interesting and lovely to browse through and I’m happy to share them with you.

Each of the pages will be transcribed and will include scans of the book covers, sometimes each page as well. This is a lot of work for me to do so it will take some time to get everything online, but I’ll get there!

This is a handwritten recipe that was found on the other side of the Beat ‘N Eat Frosting recipe posted yesterday. Date unknown, but I believe it to be vintage.

Recipe is typed as-is, formatting changed a bit for easier reading.

Sticky Buns

2 tablespoons butter or margarine
1/2 cup dark molasses
1/2 cup currents (rinsed in hot water and drained and dried on a towel)
1/2 cup chopped walnuts, 3 cups prepared biscuit mix, 3 tablespoons sugar, 1/2 cup heavy cream, 1/2 cup milk

Melt butter in small saucepan. Remve from heat and let pan cool.

Mix in 1/2 cup sugar, molasses, currants and walnuts.

Stir biscuit mix and 3 tablespoons of sugar together in a bowl. Mix cream and milk, stir into mix thoroughly with fork. Knead ten times on floured board.

Bake 20 minutes 16x10x1/4 let cool in pan 3 minutes.

This recipe is handwritten on a well worn sheet of lined paper. Date unknown, but it does show some age due to yellowing. The sheet is a slightly heavier weight of lined paper. My guess is that it’s at least a couple decades old.

Recipe is typed as-is, including slight typos, although the formatting was changed a bit for easier reading.

Beat ‘N Eat Frosting

3/4 cups sugar
1/4 teaspoon Cream of Tarter
1 teaspoon Vanilla

1 egg white unbeaten
1/4 cup boil water
1 package Baker’s coconut

Place sugar, cream of tarter, vanilla and egg white in small deep bowl. Mix well.

Add boiling water to egg white mixture. Beat with rotary egg beater or at high speed electric beater until mixture will stand in stiff peaks.

Makes 3 cups of frosting.

This recipe is a clipping from an old magazine, date unknown.

Yield: 1 9-inch pie

Southern Pecan Pie

1 cup sugar
1/2 cup corn syrup
1/4 cup butter, melted
3 eggs, well beaten
1 cup Pecan Pieces
1 unbaked 9″ pie shell

Mix sugar, syrup and butter. Add eggs and pecans. Fill unbaked pie shell with mixture and bake in moderately hot oven (400 degrees F.) for 10 minutes. Reduce heat to moderate (350 degrees F.) and continue baking for 30-35 minutes.

This is a newspaper clipping from 1974 (based on details from article piece on the back).

CARROT CAKE

1 cup sugar
3/4 cup oil
1 1/2 cup flour
1 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1/4 tsp. salt
1 cup grated carrots
2 eggs
1/2 cup chopped nuts.

Mix sugar and oil. Add sifted dry ingredients. Add carrots. Add eggs, one at a time. Add nuts. Blend well and bake at 350 degrees for 55 minutes in a greased oven loaf pan.

This is a promo recipe card for Nabisco, no date showing but I’d guess it isn’t that old. Maybe 1980s or 1990s. I find this one interesting because I don’t recall coming across Shredded Wheat recipes before.

Kitchen Tested
NABISCO Shredded Wheat Recipe

PEACH CRUMBLE

4 NABISCO Shredded Wheat biscuits
1 (17-ounce) can sliced freestone peaches, drained
1/2 cup light brown sugar, firmly packed
1/4 cup butter or margarine, melted
1/4 cup chopped walnuts or pecans
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Gently split shredded wheat biscuits and place in single layer in shallow baking dish. Arrange peach slices on shredded wheat. Combine brown sugar, butter, walnuts, lemon juice and cinnamon. Spoon over fruit. Bake in a preheated hot oven (400° F.) 10 to 15 minutes or until hot, and sugar has melted. Makes 8 (4 x 2 1/2-inch) servings.

This is a cute recipe card included in a recipe tin bought at auction. Recipe is handwritten and typed below as is, date unknown.

My PETRECIPE for Date Balls

1/2 cup butter
1/2 lb. dates
1 tbsp. milk
1/2 tsp. salt
2 cups Rice Krispies
3/4 cup white sugar
1 egg beaten
1 tsp. Vanilla
nuts

Cook butter, sugar & dates over heat until mixture boils. Mix to-gether egg, milk, vanilla & salt. And add to first mixture & cook 2 min. Cool. Add nuts & cereal. Form into balls and roll in coconut.

This is a handwritten recipe on an index card, no date. Found in a recipe tin box purchased at auction. Recipe is typed as is for the most part, small adjustments made for readability issues.

French Creamy Icing

2 Tablsp. Water
4 1/2 Tablsp. Granulated Sugar
2 1/3 cups sifted Conf. Sugar
1 Egg
2/3 c. Crisco
1 Teas. Vanilla

Boil water and granulated sugar together a few minutes to make syrup. Mix conf. sugar and egg in a bowl. Blend in the syrup. Add crisco & vanilla. Beat altogether until creamy.