Recipes

Here are links to the old-time recipes that have been featured in A Hundred Years Ago posts:

Breads
Apple Johnny Cake (Apple Corn Bread)
Black Walnut Bread (Nut Bread)
Buckwheat Pancakes (Buckwheat Griddle Cakes)
Cherry Bread
Clover-leaf Rolls (Sweet Rolls)
Crab Apple Muffins
Peanut Butter Pancakes (Peanut Butter Griddle Cakes)
Rice Muffins
Sour Milk Pancakes (Sour Milk Griddle Cakes)

Squash Muffins
Squash (Yeast) Bread
Strawberry Muffins (Strawberry Cups)
Sweet Potato Pancakes (Waffles)
Waffles

Cakes
Angel Food Cake with Black Raspberries
Apple Upside Down Skillet Cake
Black Walnut Cake
Blueberry Buckle (Blueberry Coffee Cake)
Cocoa Angel Food Cake with Boiled Icing
Devil’s Food Cake (Traditional Style)
Dutch Apple Cake (Dutch Apple Bread)
Spice Cake
Sunshine Cake with Orange Frosting
Walnut Chocolate Cake

Candies
Black Walnut Taffy
Butterscotch
Caramels (Black Walnut Pralines)
Chocolate-Covered Coconut Eggs
Chocolate Fudge #1
Chocolate Fudge #2 (with Molasses)
Cocoa Fudge
Coffee Candy
Honey Candy
Opera Cremes
Sour Cream Fudge
Sugar Taffy

Cookies
Apple Cookies
Black Walnut Cookies
Brown Sugar Cookies
Chocolate Almond Drop Cookies
Coconut Cream Cookies
Ginger Snaps
Hermits
Hickory Nut Macaroons

Peanut Butter Cutout Cookies
Peanut Cookies
Raisin-Filled Cookies
Walnut Brownies

Desserts
Apple Betty
Apple Crisp
Apple Dumplings
Apple Fritters
Apple Pudding
Baked Rhubarb with Orange
Black Raspberry Cobbler
Black Walnut Ice Cream
Cherry Pudding
Chocolate Mint Sauce for Ice Cream
Coffee Pudding
Fall Fruit Compote
Fried Pears
Glazed Mint Apples
Lemon Dumplings
Lemon Water Ice
Maple Walnut Tapioca Pudding
Maraschino Cherry Ice Cream
Peach Cup (Individual Peach Cobblers)
Peach Tapioca Dessert “Without Cream”
Rhubarb Pudding
Rice Pudding with Meringue Topping
Steamed Chocolate Nut Pudding with Hard Sauce
Stewed Apples
Stewed Rhubarb (Rhubarb Sauce)
Stirred Custard
Strawberry Charlotte
Strawberry Ice Cream
Strawberry Soft Custard
Strawberry Shortcake
Strawberry Tapioca

Drinks
Angel Tip (Nonalcoholic)
Coconut Hot Chocolate
Cocoa
Mint Syrup (for use in coffee and other beverages)
Mulled Fig Juice (Ginger Cordial)
Pink Lemonade
Unfermented Communion Wine

Eggs
Asparagus Omelet
Coloring Easter Eggs with Onion Skins
Egg Sauce
Goldenrod Eggs
Poached Egg in Tomato
Spinach Omelet

Fish, Meat, & Main Dishes
Apple Raisin Stuffing (for chicken, turkey, pork)
Baked Pork Chops with Apples
Chicken (Turkey) a la King
Chicken and Ham Turnovers
Green Peppers Stuffed with Fish
Oyster Fritters
Pork Chops with Dressing
Scalloped Turkey
Stuffed Acorn Squash

Jams, Jellies, Pickles, and Other Preserved Foods
Apple Relish
Bread and Butter Pickles
Crab Apple Chutney
Crab Apple Jelly
Rhubarb and Pineapple Conserve
Spiced Blueberries
Spiced Crab Apples (Pickled Crab Apples)
Watermelon Rind Pickles

Pasta and Rice
Brown-butter Macaroni
Creamed Macaroni and Dried Beef
Rice Creole
Rosy Macaroni

Pies
Apple Custard Pie
Butterscotch Pie with Meringue Topping
Cherry Pie
Cottage Cheese Pie
Green Tomato Mincemeat Pie
Lemon Cream (Lemon Meringue) Pie
Mock Cherry Pie (Cranberry-Raisin Pie)
Open-Faced Apple Pie
Plum Pie
Pumpkin Pie
Raisin and Rhubarb Pie
Raisin Meringue Pie (Funeral Pie)

Rhubarb Sponge Pie

Salads
Beet and Pepper Salad
Beet Relish
Cranberries with Prunes
Cranberry Conserve
Cucumbers and Onions
Endive Salad with Homemade French Dressing
Fruit Salad Dressing Made with Honey
Jellied Cranberry Sauce with Celery and Walnuts
Orange and Mint Salad
Pickled Beets and Eggs
Pickled Cabbage (Pepper Hash)
Porcupine Salad
Potato Salad

Smearcase (Cottage Cheese and Apple Butter)
Thousand Island Dressing
Tomato and Cucumber Salad
Valentine Salad (Heart-shaped Tomato Aspic with Hard-boiled Egg)

Sandwiches and Other Lunch Foods
Creamed Asparagus on Toast
Tomato Rarebit

Snacks
Caramel Corn (Sugared Popcorn)
Cheese Straws
Honey Popcorn Balls
Marshmallows
Skillet Popcorn

Soups
Bean Chowder
Celery Chowder
Cream of Chive Soup
Cream of Onion Soup
Hubbard Squash Soup
Leek and Potato Soup with Imperial Bread Sticks
Lettuce Soup with Egg Balls
Rivel Soup (Potato Soup with Small Dumplings)
Silky Cauliflower Soup

Vegetables
Asparagus Shortcake
Baked Acorn Squash with Molasses
Baked Beans
Browned Whole Onions
Brussels Sprouts Au Gratin
Candied Sweet Potatoes
Cauliflower au Gratin
Corn Fritters
Creamed Celery with Poached Eggs
Creamed Dandelion
Creamed Fresh Peas
Eggplant en Casserole
Fried Asparagus
Fried Cucumbers
Fried Potatoes
Fried Summer Squash
Fried Winter Squash
German Spinach
Honey-Glazed Squash
Mashed Potatoes
Parsnip Balls
Potato Cakes
Potato Puffs
Savory Potatoes
Scotch Potatoes (Scalloped Potatoes and Onions)
Scalloped Celery and Eggs
Spiced Sweet Potato Balls
Sweet Potato Pone

8 thoughts on “Recipes

  1. When I was a young girl my mother used to can everything and I right by her side. There was a recipe in (I think) what may have been a Betty Crocker paperback small cookbook. There was a recipe for canned spiced green tomatoes, I can’t find the correct recipe and am reaching out to anyone who thinks they may have the one I’m looking for. I remember it started w 5lbs of green sliced tomatoes, sugar, allspice, cinnamon sticks and I don’t know, maybe vinegar. If anyone thinks they may be familiar with this please post it. There are many recipes but not one of them, so far, has been The recipe. Many thanks and I love this blog

    1. That probably came out of one of the Ball Blue Books. They would publish a new one every few years by the Ball canning jars. They still publish the little paper back but the recipes change over time. If they had a sweet and sour taste then there was apple cider vinegar in the recipe? If the tomatoes was used for green tomato pie then they would have been cold packed in just water with the spices then processed. If you remember the years that she made this? You might be able to find a old Ball Blue Book from that time frame on eBay. The little Ball Blue Books was the bible of canning and still is for most farm kitchens.

    1. Whew, this question takes me back to my childhood in Pennsylvania. My memory is that Scrapple is primarily the seasoned and thickened broth of pork trimmings with a little of the ground trimmings included in the broth. When we butchered we put the trimmings, including the liver and head meat, into a kettle and covered it with water and added salt and pepper. After it was well-cooked, the trimmings were ground. Most of the ground meat was eaten as “liverwurst”, but some was put in the broth which was then thickened with corn meal (and maybe flour).

      I found a recipe for Scrapple in a cook book published in 1950 called the Mennonite Community Cookbook:

      Scrapple

      1 1/2 cups ground liver pudding [In the old cookbook, cooked pork trimmings are called “pudding”]
      1 quart broth from cooked pudding
      1 cup corn meal
      3 cups whole wheat flour
      1 1/2 teaspoons salt
      1/2 teaspoon pepper

      Bring to a boil broth in which pudding meat was cooked. Season with salt and pepper. Stir into the boiling broth the corn meal and flour. Add ground liver pudding. This should be the consistency of corn meal mush. Cook slowly in heavy pan or top of double boiler for approximately 30 minutes. Pour in dishes to mold. When cold, slice 1/4 inch thick and fry in hot fat until grown and crusty on both sides.

      (I’m going to copy what I just wrote above, and put it on the site with the question.)

      1. I can’t thank you enough for going to the trouble of getting this to me. I KNEW I came to the right person to ask!! My father loved having this for breakfast during the winter months.
        Thanks again!

        1. You’re very welcome. I had fun looking through my old cookbooks for a scrapple recipe. The question intrigued me – and I was annoyed that I couldn’t exactly remember how we made scrapple when I was a child.

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