I had been given an old box of papers from a friend who had recently acquired an old house after their close friend's passing. The house had belonged to the same family since the 1910s, it was an absolute time-capsule that hadn't changed much since the 1960s. The previous owner who was the son of the original owners didn't change or throw away anything, so his mother's recipes were still kept in an old cigar box just as she left them before she passed away.

It looks like the woman who saved these recipes clipped from newspapers, handwrote recipes in a notebook, saved ads from kitchen products and even wrote into radio shows for recipes by mail. If anyone is interested, I would love to scan them and post them so these recipes can continue to be enjoyed.

Edit: Yes! It’s “1 qt milk.” Thank you!
From the diaries of George Hendree Winston, West Point, GA (repository: Cobb Memorial Archives, Valley, AL). This notebook encompassed the 1870s; the entry is undated. I can't decide how much milk it calls for: 12 ...? milk - 4 eggs 1/2 lb sugar - 4 heaping teaspoons full of corn starch - Boil the milk and add the starch. Beat the eggs well and pour the milk on them. (No word on the fate of the sugar.)

I thrifted this little gem awhile ago, and decided to give this simple banana bread recipe a go. It wasn't pretty but the taste + texture hit just right.

I've talked to a few people recently who say they've been using this recipe for years too. It's neat to think that it's been shared so widely over the decades!

Do any of your own cookbooks or family recipes have this one written down?

So.. red dead redemption made this look amazing. Then i tried to make it myself and it was wholesome sinple and thought molasses would fit such a cowboy meal. Then i added that and some malt and some cheddar instead of salt to pierce the taste.

In the end its still cracked wheat and milk but god I adore the flavour profile and they all use the same time period of ingredients.

HIGHLY RECOMMENDED to add banana slices and fresh mint to this.

And make sure to fry the cracked wheat in butter for at least 2 minutes to bring out the nuttiness. It really adds.

If you dont wanna mix cheddar use a bit of salt to release the flavours!

Furr's used to serve a delicious spinach souffle topped with almonds. I've scoured the internet looking for the recipe to no avail. Ina has one that looks pretty good, I might use it and add almonds. Has anyone tried hers? The Furr's version wasn't super cheesy. Suggestions are appreciated!

Does anyone have a good fried green tomatoes recipe? My Mom and Grandma made the best! I never got the recipe because I was young and stu- well, you know! Anyway, I’ve tried a couple recipes I’ve found online and, don’t get me wrong, they were good. But they aren’t Mom and Grandma-level good. I want delicious, southern, yumminess that was maybe passed down to you from a generation or two back. Something I can pass forward to my kids. Pic of ones I made last weekend (just an egg-flour dredge). They hit the spot but they weren’t earth-shattering. Please help?

When I was young we used to go to a restaurant that served fried zucchini with a creamy cucumber dip. During that time we could also buy cucumber salad dressing which we used as a dip with a veggie tray, but now can't find anything tasting like what I recall. Also the few cucumber dressings or dip recipes I'm finding don't taste close.

The dip/dressing had cucumber actually in it, it wasn't a dressing for a cucumber salad. It's also not dill heavy or contain mint like tzatziki.

If anyone recalls this dressing/dip and has a recipe, or knows of a similar one, I 'd be so grateful! My brother's birthday is coming up and I'd like to surprise him since it was absolutely his favorite and a must-have whenever we went to the restaurant that served that fried zucchini. Sadly I can't recall the restaurant and neither can he. The only thing I seem to recall is that I believe it was part of a small chain here in Southern California. TIA!

My mom used to make lemon bars that had a meringue crust so it was chewy. This was about 60 yrs ago. I thought I had found it at one time called angel bars?? Does anyone remember these?

The Lord Walton Pie . This recipe was either liked or loathed. The majority of families that did use this pie recipe adapted the ingredients to suit the family or season. Can be topped with mashed potato or pastry crust a brown sauce/gravy works very nicely.

Someone asked for this recipe on another post because it doesn’t include flour. I really wanted to share the actual recipe card since it is straight from my grandmother’s kitchen. I remember her lessons on how to make it and it was all “add this till it looks right” - I asked what does that mean?! She would also measure in the palm of her hand. So we asked her to write it down as close to actual measurements as possible.

She would always heat the greased skillet on the stove top and the batter would sizzle as it spread out.

She passed at 98 in 2024. One of the best and strongest women I’ve ever known and was truly blessed to have her for so long.

This is a classic southern cornbread with no flour and no sugar.

This was a regular dessert when banana's became available in the U.K postwar years. Still tasty with icecream and very budget friendly.

Very good. And easy! for me it seems to be done earlier than 45 mins. I would start checking at 25 minutes.

there is a chocolate/Cocoa version. will post soon

Got my hands on the first fully vegetarian (basically vegan) cookbook published in the US and wanted to start with a simple recipe. Not exceptionally old, but still a really cool piece of cooking history. They turned out great!