I love this 1922 advertisement. I want my kitchen work to be a pleasure. Maybe I need to buy some new kitchen cabinets (and, while I’m at it, maybe I should throw in a new linoleum floor).
1922 Kitchen Cabinet Advertisement
Old-fashioned Chives Salad Dressing
I’m always looking for recipes for healthy, easy-to-make homemade salad dressing, so was pleased to find a recipe for Chives Salad Dressing in a hundred-year-old cookbook.
Chives Salad Dressing was a lovely vinaigrette with chopped chives and chopped hard-boiled egg.
Here’s the original recipe:
I used olive oil when I made this dressing.
Here’s the recipe updated for modern cooks:
Chives Salad Dressing
3 tablespoons vegetable oil or olive oil
1 tablespoon vinegar
1 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon white pepper
1 tablespoon chives, finely chopped
1 hard-boiled egg, finely chopped
Put vegetable oil or olive oil, vinegar, salt, paprika, and white pepper in a small bowl; stir to combine. Add chives and chopped egg. Serve on tomato, lettuce, or other similar salads.
1922 Jell-o Advertisement
I often hear parents say they are their children’s best teachers. I guess that sentiment has been around for at least a hundred years (and probably a lot longer than that).
Old-fashioned Quick Creamed Potatoes
Creamed Potatoes are a delightful comfort food, so I was pleased to find a hundred-year-old recipe for Quick Creamed Potatoes.
Here’s the original recipe:
I am unclear whether this recipe calls for raw potato slices or previously cooked potato slices. When I made this recipe, I used raw potato slices and had issues with the milk scorching on the bottom of the pan. I tried to gently stir the potato mixture while it was cooking, but it took about 15 minutes for the potatoes to soften and it was really difficult to stir well enough to prevent scorching.
Here’s the recipe updated for modern cooks:
Quick Creamed Potatoes
2 cups potatoes, sliced
2 tablespoons flour
1 1/2 cups milk
1 tablespoon butter
1/2 teaspoons salt
dash pepper
1 tablespoon parsley, chopped (fresh or dried)
Put potato slices in a bowl; dredge with flour and toss until the potato slices are partially coated with flour. Put in a saucepan and add milk. Gently cook using medium heat until the milk is hot; reduce heat to medium low and continue cook until the potato slices are soft while frequently gently lifting the potato slices and stirring. (Be sure to stir to the very bottom of the pan, since the milk will easily scorch). Remove from heat. Add butter, salt, and pepper; gentry stir to combine. Put in serving dish and sprinkle with parsley.
1922 Directions for Cooking Hot Breakfast Cereals
Here is a table that I found in a 1922 cookbook that contains directions for making hot cereals. The cooking times look really long to me, but maybe the cereal grains were more coarsely cut or otherwise different a hundred years ago.
Old-fashioned Oatmeal Waffles
I often get requests for gluten-free recipes, so I was excited to find a hundred-year old recipe for Oatmeal Waffles. The waffles are made with oatmeal and cornmeal. The Oatmeal Waffles were hearty, and delightful with syrup.
Here’s the original recipe:
Here’s the recipe updated for modern cooks:
Oatmeal Waffles
1 1/2 cups finely ground oatmeal (about 1 3/4 cups minute oatmeal or old-fashioned oatmeal)
1/2 cup cornmeal
1 1/4 teaspoons salt
2 teaspoons baking powder
1 tablespoon cooking oil
1 1/2 cups milk
1 egg
Finely grind the oatmeal. (I used a blender.) Put all the ingredients in a mixing bowl; beat until thoroughly combined. Let sit for 5 minutes to allow the mixture to thicken a little as the oatmeal absorbs the liquids, then bake in a hot waffle grill.
1922 August Menus
A hundred-year-old magazine had seasonal recipes for various days of the week. Here are the August menus. Some suggestions still work (Savory Meat Loaf); others not so much (Lamb’s Brain and Tongue).
A Hundred Years Ago 