Hello vintage-handwritten-antique recipe lovers! Thank you every single one of you for helping to make this website so very popular! Every day we continue to gain new followers from the website and the Facebook page, and I am overwhelmed and grateful.

When I started this little project with 150 of my grandmother’s recipe cards, I never expected we would have so many kindred spirits out in the world who would enjoy this along with me. The project has grown to encompass numerous grandmothers, mothers, aunts, friends, grandmother’s of friends, etc. and many many more. I have found recipe cards in little boxes in stores from antique to junk, on eBay and thrift sites. Some recipes seem to find their way to many people, such as the easy and quick lasagna recipes which are so popular they still appear in cookbooks today.

Also when I started this project, I had an enormous kitchen. I was able to cook and try many of the recipes I found, and then blog the experiences for you. Since that time, we have moved to a smaller house, which made it difficult to cook and blog. The kitchen was sooo small! I say “was” because it has now been torn apart and we are building a lovely new kitchen with plenty of room to cook, photograph, blog, and just enjoy being in the kitchen again. I cannot wait for it to be finished. But….

Big empty room

…this is what it looks like right now. Much of the rest of my house is also bare like this – walls to the studs, concrete floor, no ceiling, no lights, no nothing. My family is living in two of our untouched bedrooms and I am cooking in the microwave and toaster oven. To say it is hectic is an understatement, lol.

Because we have had to empty out so many of our rooms, I was forced to pack away my source materials for this site. I had in mind that I would scan a ton of recipe cards and then just blog them over the ensuing months of construction, but as it happens, that plan was dashed when we had to hurriedly pack up. The thing about construction is that you wait a long time, wondering when it is going to start, and then BAM, it starts tomorrow!

This construction project is expected to last until March 2017, so unfortunately until then, I have to put this site on hiatus. I’m not happy about it, but I am so tickled about having a custom built kitchen etc., that it overcomes my disappointment to suspend my recipe blogging for a bit. Until I return, you may want to check out some of the most popular recipes we have:

Apie Cakes

Icicle Pickles

Watergate Cake

Apple Brown Betty

Ham Balls with Pineapple Sauce

Vintage Holiday Recipes


Sour Milk Waffles

Egg custard Cheese

Plum Pudding

I did manage to scan a number of vintage photographs and holiday cards, so if you love vintage ephemera in general, you might want to visit my site Who Were They? That site is dedicated to antique photos and a few fun other things. Every year I blog vintage Christmas cards, and this year I hit the mother load, so I hope you will check it out too.

Until next March, thank you for your continuing support and interest in all things cooking, baking, and blogging!

Chow Chow #3

Chow Chow 3 Chow Chow 3 Back

Our third and final (for now) recipe for Chow Chow. This one calls for tomatoes, onions, celery, mango peppers (aka bell peppers), cabbage and cauliflower. I’m guessing either this person had a prodigious back garden, or she just loved to can. It may have been “the thing” she was known for, or her family relied on her for sandwich spreads, pickles and relish, etc.

Note the items to be added to a pickling bag – celery seed, mustard seed & turmeric. You don’t want these to remain in the chow chow once it’s made so after pickling, remove the bag and discard it. The back side of the recipe is a bit confusing to me. Do we pickle the cabbage and cauliflower separately and then add to the rest of the chow chow? Continue reading

Pickled Red Beets

Pickled Red Beets

As a girl, my mother would make pickled beets for me, because I love them. We grew our own beets in the yard. As an adult I still love pickled beets, and I am particular about how sweet or tangy they ought to be. I don’t like them to be too sweet, which is what many canned beets can be. You note that this doesn’t indicate how many beets are required. Take a guess, it’s probably a lot. Also, slice the beets into 1/4″ thick slices or just a smidge less. The pickling flavors will saturate the meat of the slice better. Continue reading

Zucchini Relish

Zucchini Relish Coarse Zucchini Relish Back

This is clearly a summer canning recipe for pickled zucchini relish. It might be good, although I haven’t tried it myself. You will need a large crock or other type of container to hold the relish as you are making it. It also will need to be properly canned, and while it doesn’t indicate the yield, you are starting with 14 cups of zucchini/onions. These will mush down during the process, but be prepared for a large quantity of relish. Continue reading

Easy Pizza Crust

Pizza Quick Crust

Although there are no instructions here, it doesn’t take a genius to figure out it should all be combined. Once combined, however, the rest is up to you to figure out, I guess! My assumption is it is ready to use for making pizza. I might try this one. Sprinkle your pizza pan with cornmeal and you may even want to use shortening on the pan. I’m not an expert at pizza, so your experience may vary. Feel free to comment with your thoughts and pizza methods. Continue reading

Sweet & Sour Brisket

Sweet and Sour Brisket

This feels like a Sunday Roast kind of recipe! We never really had Sunday Roast in my family, we had Monday Night Soup though. :-) So, on this recipe, it references that no steam should escape from the roasting pan. I wonder if you could make this in a roast pot with a well sealed lid, or even in a slow cooker / pressure cooker? Continue reading

Chicken Francoise

Chicken Francoise Chicken Francoise Back

This recipe is probably misspelled and is really for a dish called Chicken Francaise – which is a battered chicken breast served with a lemon sauce. It is thought to originate in New York City or possibly Rochester. Francaise style is to dredge the item through flour and egg wash before sautéing it. Although no one really knows where the dish originated, some suggest it was an Italian veal dish brought with Italian immigrants to New York, but they substituted chicken as it was less expensive than veal. Others suggest that the veal boycotts of the 1970s encouraged chefs to use chicken in its place. Regardless, it sounds lovely. Continue reading