Old-fashioned Pineapple Bavarian Cream

Molded Pineapply Bavarian Cream on Plate

During these hot August days, I love light, refreshing desserts. And, I found a wonderful hundred-year-old recipe that fits the bill. Pineapple Bavarian Cream is delicious, and has just the right balance of sweetness and tartness,

Here is the original recipe:

Recipe for Pineapple Bavarian Cream
Source: School and Home Cooking (1920) by Carlotta C. Greer

When I made the recipe, I used a little less water than called for in the original recipe because, when I make molded gelatin-based desserts, I tend to have problems with the mixture not getting firm enough.

Here’s the recipe updated for modern cooks:

Pineapple Bavarian Cream

  • Servings: 4 - 5
  • Difficulty: moderate
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Note: This recipe makes about 3 cups. I doubled this recipe when I made it because I wanted to use a 6-cup mold.

1 packet (0.25 ounce) of unflavored gelatin

1/4 cup cold water

1 small can (8 ounce) can of crushed pineapple


1/2 cup sugar

dash salt

2 tablespoons lemon juice

1/2 cup whipping cream

Place the cold water in a small bowl; then sprinkle the gelatin over the water. Let the gelatin absorb the water and soften for a few minutes.

In the meantime, drain the juice from the pineapple. Place the juice in a measuring cup, and add enough water to make it 1 cup. Place the pineapple juice and water mixture in a saucepan, and heat to boiling using medium high heat. Reduce heat to low. Add the softened gelatin, and stir until dissolved. Add the sugar and salt and continue stirring until the sugar is dissolved. Remove from heat, then stir in the lemon juice.  Chill until the mixture just begins to thicken.

In the meantime, put the whipping cream in a bowl, and beat until soft peaks form.

Once the gelatin mixture has begun to thicken, stir in the crushed pineapple and then fold the whipped cream into the mixture.

Spoon into a 3-4 cup mold (or spoon into individual serving dishes or cups), and chill until firm (at least 4 hours).

To serve (if molded): Quickly dip the mold in hot water, then unmold onto serving plate.


Hundred-year-old Recipe for Boiled Corn (Corn on the Cob)

corn on the cob on plate

I see some very basic recipes (I tend to call them non-recipes) for simple foods in both modern and hundred-year-old cookbooks. Apparently both in 2020 and 1920 some cooks had simple questions – like how do you cook corn on the cob?

In 1920 corn on the cob was referred to boiled corn. And, here are directions for making it:

Recipe for boiled corn
Source: The New Royal Cook Book (1920)

When I made the recipe I skipped the suggestion to put the Boiled Corn on a napkin. Somehow it just didn’t seem necessary – and it seemed like the napkin might get soaked from any water that dripped off the corn.

Here is the recipe updated for modern cooks:

Boiled Corn (Corn on the Cob)

  • Difficulty: easy
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Husk corn and remove all silk. Fill large pot 2/3’s full with water. Bring water to a boil using high heat. Place husked corn in the boiling water, and boil rapidly for 5 minutes. Use tongs to remove the corn from the water.


Old-fashioned Crusty French Bread Recipe

Recipe for Crusty French Bread
Source: American Cookery (April, 1920)

My grocery store has yeast! It’s the first time that I’ve seen it in months, and I knew exactly which recipe I wanted to make – a hundred-year-old recipe for Crusty French Bread. Several years ago I’d tried to make French Bread – and I’d been disappointed in the results – so I wondered if an old-time recipe might make a more authentic French Bread.

As part of the rising process, the hundred-year-old recipe called for putting the bread dough in lukewarm water, and then waiting for it to float. I had my doubts, but it was easy to do – and I was very pleased with the results.

The Crusty French Bread turned out wonderfully. It was crusty on the outside, and soft and chewy on the inside. This recipe is a keeper, and I feel certain that I’ll make it again.

2 loaves of Crusty French Bread
Source: American Cookery (April, 1920)

Here’s the original recipe:

I had to use more water than the recipe called for when I made the dough by mixing water, yeast, and flour. The recipe called for 1/2 cup of water, but it was not enough to make the dough cling together.

And, here’s the recipe updated for modern cooks:

Crusty French Bread

  • Servings: 2 loaves
  • Difficulty: moderate
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1 packet dry active yeast

1/2 – 3/4 cup lukewarm water + 1/2 cup lukewarm water + additional lukewarm water for use during the rising process (all the lukewarm water should be 110 – 115° F.)

2 cups flour + 1 1/2 – 2 cups flour

1 teaspoon salt

milk, melted butter, or a sugar and water mixture (to brush on the top of the loaves) (I used milk.)

Blend the yeast with a little water in a measuring cup, and when smooth, add additional lukewarm water to make 1/2 cup. Put 2 cups flour in a mixing bowl, add the water and yeast mixture, and stir to combine. If it is too dry to knead, add additional lukewarm water until it can be kneaded. (It should be dryer than for most bread doughs). Put the mixture on a prepared surface and knead to form a stiff dough (about 5 minutes). Form the dough into a ball, and score it a couple of times across the top with a knife.

In the meantime, fill a Dutch oven or other large pan 2/3 full with lukewarm water. Put the ball of dough in the water with the scored side up. If the water does not cover the dough add additional water. Cover, and let the sit in a warm place until the dough swells and floats on top of the water (about 15-20 minutes). Lift the ball out of the pan using a large skimmer.

In a mixing bowl, dissolve the salt in 1/2 cup of lukewarm water, then add the ball of dough. Add 1 1/2 cups flour. (If needed, add additional flour to make the dough the right consistency for kneading.) Put the dough on a prepared surface and knead until smooth and elastic (about 5 minutes). Put in a large bowl, cover with a cloth, and place in a warm spot that is free from drafts until doubled in size (about 1 1/2 hours).

Divide dough into two equal parts, and shape into long narrow loaves. (I rolled each part into a rectangle approximately 9″ X 20″, then rolled starting from one of the long sides.) Place on a greased baking sheet. Score with light slanting strokes of a knife across the top of each loaf. Brush with milk, melted butter, or a mixture and water and sugar. Let rise until doubled (about 30 minutes).

In the meantime preheat oven to 400° F. Put the bread in the oven for 20 – 30 minutes or until lightly browned.


Old-fashioned Custard Pie

Slice of Custard Pie on Plate

Sometimes the basics are best. For example, old-fashioned Custard Pie is a delightful, delicate pie that makes a perfect treat on hot summer days. The hundred-year-old recipe I used was easy to make, and only contained five ingredients: eggs, sugar, salt, milk, and vanilla extract.

Here’s the original recipe:

Recipe for Custard Pie
Source: The New Royal Baking Powder Cookbook (1920)

When I made the recipe, I used 1/2 teaspoon of salt. The one teaspoon of salt called for in the original recipe seemed like a lot. I couldn’t figure out why it was necessary to scald the milk prior to mixing with the other ingredients, so I skipped that step – and it worked fine. It did take longer for the filling to set than the recipe indicated. Maybe the time would have been reduced if I had scalded the milk first.

And, here’s the recipe updated for modern cooks:

Custard Pie

  • Servings: 5 - 7
  • Difficulty: easy
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3 eggs

3/4 cup sugar

1/2 teaspoon salt

2 cups milk

1 teaspoon vanilla extract

1 9-inch pie shell

Preheat oven to 425° F. Put eggs, sugar, salt, milk, and vanilla extract in a mixing bowl. Beat until smooth. Pour into pie shell.  Bake for 10 minutes. Reduce heat to 325° F.. Bake additional 50 minutes or until knife inserted into center of pie comes out clean.


Old-fashioned Carrot and Apple Salad

Carrot and Apple Salad on Plate

Summer is the perfect time for salads to take center stage, so I was intrigued by a hundred-year-old recipe for Carrot and Apple Salad. The recipes called for arranging apple slices that are spread with mayonnaise on lettuce, and then sprinkling with grated carrot. The recipe also called for putting additional mayonnaise in the middle plate. Based on the recipe description, I couldn’t quite picture what the salad would look or taste like, so I decided to give it a try.

The Carrot and Apple Salad was fun to make. I enjoyed arranging the apple slices on the lettuce – then garnishing with grated carrot. This is a recipe that a child might enjoy helping make.

The salad was bright and sunny. And, it met the taste test with a delightful combination of textures. There was just the right balance due to the crispness of the apples, the crunchiness of the lettuce, the sweetness of the carrots, and the hint of a dressing. (My husband and I didn’t add any of the additional mayonnaise that was in the center of the plate when we ate the salad).

Here is the original recipe:

Recipe for Carrot and Apple Salad
Source: Good Housekeeping’s Book of Recipes and Household Discoveries (1920)

When I made this recipe,  1 cup of apple slices were not quite enough to make an attractive arrangement on the plate so I used additional slices. Similarly, 1 cup of grated carrot seemed like too much, so I only used about 1/2 cup.

And, here is the recipe updated for modern cooks:

Carrot and Apple Salad

  • Servings: 2 -3
  • Difficulty: easy
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1 – 1/2 cups thinly sliced peeled apples (I put the apple slices in a mixture of 1 cup water + 1 tablespoon lemon juice for 5 minutes to prevent browning; then drained and dried using paper towels.)


1/2 cup grated carrot

Arrange lettuce pieces on plate. Lightly spread mayonnaise on the top of each slice; then arrange the slices attractively on the lettuce. Sprinkle with the grated carrot. If desired, put additional mayonnaise in a small bowl in the center of the plate.


Olive Rarebit

Olive Rarebit on Toast

Welsh Rarebit over toast is one of my comfort foods, so I was intrigued when I came across a hundred-year-old recipe for Olive Rarebit. This recipe is nice variation on the classic. It contains chopped olives embedded in a savory cheese sauce.

Here’s the original recipe:

Olive Rarebit Recipe
Source: American Cookery (January,1920)

And, here’s the recipe updated for modern cooks:

Olive Rarebit

  • Servings: 2
  • Difficulty: easy
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1 teaspoon butter

1 cup cheddar cheese, grated

1/4 cup milk, water, or apple cider – If desired, olive brine from the jar may be substituted for part of the liquid  (I used milk – and no olive brine.)

1 egg, beaten

1/2 teaspoon ground mustard

1/4 teaspoon salt

dash paprika

6 olives, coarsely chopped (I used pimento stuffed green olives.)

Put butter in a saucepan; melt using medium-low heat. Stir in the cheddar cheese; continue stirring until the cheese is partially melted. Then add the milk and continue stirring until the mixture is smooth. While continuing to stir, add the egg, mustard, salt, and paprika. Heat until hot, then stir in olives. Remove from heat. Serve over toast, English muffins, or other bread.


Puffy Green Pea Omelet

puffy green pea omelet on plate

Omelets are a wonderful way to turn the lowly egg into a really special dish, so I was thrilled when I came across a hundred-year-old recipe for Puffy Green Pea Omelet.

This omelet is as light as a cloud. It gets its fluffiness from beaten egg whites. And, creamed green peas make a tasty and healthy filling.

Here is the original recipe:

Recipe for Puffy Green Pea Omelet
Source: Balanced Daily Diet (1920) by Janet McKenzie Hill

I used butter instead of Crisco shortening in this recipe. And, I put all the creamed green peas in the omelet rather than reserving some to put around the edge of the omelet.

Here’s the recipe updated for modern cooks:

Puffy Green Pea Omelet

  • Servings: 2 -3
  • Difficulty: moderate
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4 eggs, separated

4 tablespoons water

1/3 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350° F. Place egg whites in a bowl, and beat the egg whites until they form stiff peaks. Set aside.

In another bowl, whisk the egg yolks, then stir in the water, salt, and pepper. Fold in the beaten egg whites.

Heat a large oven-proof skillet on the top of the stove using medium-low heat. (If needed to prevent sticking, liberally grease the skillet before heating.) Pour the egg mixture into skillet, and gently cook for 1 minute. Move the skillet to the oven, and bake for about 10 minutes or until the egg mixture is set. Remove from oven, and loosen the edges of the omelet from the skillet with a knife or spatula, then turn onto a plate. Spoon the creamed green peas onto one half of the omelet, and fold in half. Serve immediately.

Creamed Green Peas

2 tablespoons butter

2 tablespoons flour

1/3 teaspoon salt

1/4 teaspoon pepper

3/4 cup milk

1 1/3 cups green peas, cooked

In a saucepan, melt butter. Stir the flour, salt, and pepper into the butter. While stirring constantly, slowly pour in milk and bring to a boil over medium heat.  Gently stir in the peas and bring back to a boil; remove from heat.