Vintage Recipes

Vintage recipes from vintage cookbooks, old magazines and other resources that I own or have for sale in my online antique shop.

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Sunday, August 27, 2006

Raspberry Topping

From Kitchen-Klatter Magazine 1968

Use this to spread on top of the Snowflake Pie

Thaw and crush a 10 ounce package of frozen red raspberries.

Combine with 1 1/2 tsp cornstarch to which you have blended 1 Tbls. of sugar.

Boil until clear and thick.

Serve over wedges of pie and enjoy.

Snow Flake Pie


From Kitchen-Klatter Magazine 1968
See the note with the Country Cream Cherry Pie for information on Kitchen-Klatter
  • 3/4 cups sugar
  • 1/2 tsp. salt
  • 1 Tbls. unflavored gelatin
  • 1 1/4 cups milk
  • 1 tsp vanilla extract
  • 1/2 tsp coconut flavoring
  • 1 can (3 1/2 oz) coconut
  • 2 cups whipping cream
  • 1 baked pastry shell

Thoroughly mix together the sugar, gelatin and salt. Add the milk. Stir over medium heat until the gelatin and sugar are dissolved. Chill until partially set.

Add the flavorings and fold in the coconut and whipped cream.

Pile into a baked pie shell. Use a fruit topping, such as the Raspberry Topping (see next post), to spread on the top before serving.

Country Cream Cherry Pie

From Kitchen Klatter Magazine, February 1968
Kitchen-Klatter of Shenandoah, Iowa was a manufacturer of spices, flavorings, cleaning products and other household items. Kitchen-Klatter was founded in 1926 by Leanna Driftmier as a homemaker program, on radio station KFNF in Shenandoah, Iowa. KFNF was owned by her brother, Henry Field, an early developer of hybrid seed and founder of the Henry Field Seed Company in Shenandoah. In this half-hour program Driftmier talked about her family, the weather, gardening, her personal views and current news. She shared recipes, those sent in from readers and her own favorites, including "Leanna's Plain Good Meat Loaf," "My Large Angel Food Cake" and "Wash Day Hash."Beamed to six midwestern states, "Kitchen-Klatter" became the longest-running homemaker program in the history of radio. Driftmier celebrated the fiftieth anniversary of the "Kitchen-Klatter" broadcasts in 1976. I believe that the magazine was in print through 1986, with a circulation of 90,000 and the radio program aired through 1985. By this time the roles of women in the home had changed. More were working outside the home and domestic matters did not have the importance that they once did.
This recipe calls for Kitchen-Klatter Cherry Flavoring. If you cannot find cherry flavoring, I would simply omit it from the recipe.
  • 1 #2 can cherry pie filling
  • 1/2 cup ground almonds
  • 1/2 cup sour cream
  • 1 egg beaten
  • 1/4 tsp. almond flavoring
  • 1/2 tsp. cherry flavoring * if you cannot find cherry flavoring I would omit it
  • 1/8 tsp. cinnamon
  • 1 - 8 inch unbaked pastry shell
  • 1/2 cup sour cream (for topping)
  • 1 Tbls. sugar

Combine the pie filling, almonds, 1/2 cup of sour cream, egg, flavorings and cinnamon. Pour into the unbaked pie shell and bake for 45 minutes at 375 degrees. Cool.

Blend the 1 Tbls. sugar into the remaining sour cream to decorate the edges of the baked pie.

Do not decorate until the pie has cooled.

Friday, August 04, 2006

Charlotte Russe (Vintage French Dessert Recipe with Ladyfingers)

This vintage dessert is from a circa 1930's Home Economics Text Book.

Charlotte Russe was invented by the French chef Marie Antoine (1784-1833), who named it in honor of his Russian employer Czar Alexander I. It is a cold dessert of Bavarian cream set in a mold lined with ladyfingers.

  • 3/4 tbsp. granulated gelatin
  • 2 tbsp. cold water
  • 1/4 cup hot milk
  • 3 tbsp. powdered sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 1/2 cup heavy cream
  • Ladyfingers or spongecake

Soak the gelatin in the cold water until it is soft and then dissolve it in the hot milk. Whip the cream.

Add the sugar, salt and vanilla to the dissolved gelatin.

Set the bowl containing the mixture in ice water, stirring the mixture until it begins to thicken. While it is still soft fold in the whipped cream, adding about one-third at a time.

Pour the mixture into a mold lined with ladyfingers or bars of spongecake.

Chill thoroughly.

Sour Cream Cake

This recipe for Sour Cream Cake is from a circa 1930's Home Economics Text Book.

  • 2 cups pastry flour
  • 2 tsp. baking powder
  • 1/3 tsp. baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup fine granulated sugar
  • 1 cup sour cream
  • 1 tsp. vanilla or
  • 1 tsp. cinnamon and 1/8 tsp. clove
  • 2 tbls. medlted fat (or butter)

Mix and sift together the flour, baking powder, baking soda and salt. Beat the eggs in the bowl in which the cake will be mixed. Add the sugar, cream with the melted fat. and add flavoring or spices. Add the flour mixture. Mix well. Bake at 350 degrees for about 30 minutes and check every 5 minutes for doneness.

Thursday, August 03, 2006

Resources used for these vintage recipes

Being an antique dealer as well as a collector of vintage and antiquarian books, I have quite a few vintage cookbooks, old Home Economics School Books, several hundred vintage magazines dating back to the early 1900's and even a few newspapers from the late 1800's.

Some of the cookbooks are for sale on my antique shop site, a few of the other items I would consider selling but most of these items are mine.... all mine. I have been collecting these since I was a teenager and not really sure what I was going to do with them or really understood why I loved them other than they were unique and there was just something different about them.

I will include photos from these publications, which I know you will love as much as I do.

Please enjoy reading these vintage recipes and I hope that you try a few of them. Our ancestor's really knew how to cook.

Thanks for visiting.