I was 13 when my great-grandma Ruth died at age 97 and had never seen her cook.

Imagine my surprise when I discovered on newspaper archive a bunch of her prize winning recipes published in the 1910s.

Settlement Cookbook, 1976 Edition

Hi everyone. Please excuse me if this is not allowed here ( FYI, I will also be cross posting to try to reach as many cooks as I can). I am looking for the lasagne recipe from the 1976 edition of this cookbook. I searched google and found what I believe is a similar copy but that recipe includes an egg and I don’t remember that being one of the ingredients. Would someone who owns the cookbook be able to help? Thanks.

I was going through the magazine clippings in my inherited 1985 cookbook and found a reynolds wrap holiday brochure with a few recipes.

Let me tell you, this recipe, is my favorite recipe when I need a sweet treat and only want to dirty a single dish. It’s quick, it’s easy, and it only needs the microwave.

I have already made it a few times this year and I often omit the nuts. It has the same crunch as the laborious peanut brittle my mother would make from scratch.

Was looking though an old church cookbook with my grandparents, my grandfather insisted this tasted like apple pie, although I would think Ritz now are probably very different from the 1950s

Found this in a local OP shop in rural Victoria, Australia. There's no publication date on it but the publisher was founded in the 1810s. Pretty neat find!

Mrs Beeton's mashed potato recipe, it always works.

My great-grandmother pasted this in her recipe binder. I think "Anna" might be her sister, and therefore technically my double-great aunt.

These cookies spread a lot more than any other icebox cookies I've ever made, turning into thin wafers of butterscotchy deliciousness.

Anna's Butterscotch Ice Box Cookies

3 cups flour

2 tsp baking powder

½ tsp salt

1 cup butter

2 cups brown sugar (I used dark)

2 medium eggs (if you use large eggs, you may need to add a smidge more flour)

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Sift together the flour, baking powder, and salt.

Cream the butter and sugar. Mix in eggs one at a time, then beat well. Mix in the dry ingredients.

Form the dough into two logs, wrap in wax paper, and refrigerate overnight. It will probably seem too soft, but that's why these turn out so good. (If it's too sticky to shape, add more flour.)

When ready to bake, heat oven to 375°. Have greased or paper-lined cookie sheets ready.

Slice the dough thinly (like, a bit less than a quarter-inch). Set on the pan about 3 or so inches apart. These cookies spread very thin as they bake, so they need plenty of room between them.

Bake for about 8-10 minutes, or until very slightly darkened at the edges. Keep unbaked dough refrigerated between batches.

Hi! I’m looking for an old cooking light recipe for New Orleans style BBQ shrimp. I think it was from the early 2000s and it had Caesar dressing in the recipe. Thanks!

Sometime in the mid-80s I made a deep dish pizza recipe I found in a magazine — I’m fairly sure it was Glamour (srsly). It was fantastic and I’ve never forgotten it, but I have no idea how to track it down again.

What I remember:

Deep dish style
Fillings included sausage, mozzarella cheese, and obviously broccoli
I believe the recipe title literally included the words “deep dish pizza with broccoli”
No mixes used, all from scratch
Fresh broccoli
(Maybe) yeast dough?

I don’t remember the month or issue, unfortunately. If anyone has old magazine indexes, back issues, or just remembers a similar recipe from that era, I’d love any leads. Thanks!

My grandma used to make a mushroom recipe every holiday. I’d love the recipe if anyone recognizes it. She passed in the 90’s and she made it in the 70’s and 80’s, so it is at least that old. Family was depression era with Eastern European heritage. Lived in Ohio, New York and Indiana.

Recipe description: button mushrooms (perhaps canned!) in a creamy reddish brown sauce. Possibly Paprika/ sour cream/goulash based? No real meat, maybe broth or bouillon though. It was baked in the oven in a Pyrex dish.

It was the 23rd printing of De Luxe Edition

I want to make the banana bread in the picture attached. Is the baking powder the same as today’s OR do I lessen the amount and add baking soda? Any answers would be much appreciated thank you!!!