Friday, April 1, 2016

Antique Recipes From inside Modern Priscilla Cook Book. Handwritten and vintage newspaper clippings

I found this old antique book at a sale and it is stuffed with handwritten recipes as well as old newspaper and magazine recipes.  The owner also wrote recipes inside the book as well as gluing some recipes inside as well.  It is all falling apart, but I can not pass up nostalgic stuff like this. Below are some of the recipes I will share.

Newspaper clipping
St. Pat's Peppermint Candy

6 cups Quaker Puffed Rice
1/2 cup crushed green peppermint candy
1/4 cup butter or margarine
1/2 pound fresh marshmallows (about 32)

1.  Heat Quaker Puffed Rice in a shallow pan in a moderate oven (350 degrees) 10 minutes.  Pour Quaker Puffed Rice into a large greased bowl.  Mix with crushed peppermint candy.

2.  Melt butter and marshmallows in double boiler, stirring occasionally.

3.  Pour marshmallow mixture over Puffed Rice and candy, stirring until Puffed Rice is evenly coated.

4.  Pack Puffed Rice candy into greased 7 x 11 inch pan.  Cool and cut into squares.  Store in refrigerator.  Makes 32 squares.

Here is a handwritten recipe. It is hard to read but will type it exactly as I see it.

Bean soup good

Navy Beans washed and soaked over night in the morning add honk of ham cook hour later brown 1/2 lb onions (cut fine) untill light brown in 1/4 lb butter add to ham also another 1/4 lb butter let simmer should be done 3 hrs after started to cook add salt and pepper (just before serving) to cust.

There is no punctuation or form of grammar and I hope it is easy to understand for you.


This one is a cut out from a magazine or newspaper.

Broiled Deviled Maine Sardines

2 cans Maine Sardines (31/4 oz. size)
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 slices buttered toast, halved
1/4 cup grated American cheese

Mix worcestershire and lemon juice.  Place Maine Sardines on toast.  Sprinkle sauce mixture over sardines, top with cheese.  Broil slowly until cheese melts.  Garnish with pimiento.  Serves 3


This one is from an old magazine.

Texas Style Fruit Cake

1 cup sugar
4 eggs
1 tsp. vanilla
1 pkg. (14 oz.) dates, halved
1 lb. candied pineapple, chopped
1 lb. candied cherries, halved
2 lbs. pecans
1 3/4 cups flour
2 tsps. baking powder
1/4 tsp. salt

Beat together eggs, sugar and vanilla until light and creamy.  Dredge fruits and nuts in flour.  Mix remaining flour with dry ingredients.  Add to creamed mixture and beat well.  Fold in fruits and nuts.  Line loaf pans with foil.  Press dough firmly into pans leaving no spaces but allow 2 inch head space.  Cover securely with foil.  Bake 2 1/2 hrs at 275 degrees.  Lift foil from top of pans during last 20 minutes.  Cool.  Lightly moisten with B & B liqueur to hasten age.    Serves 18 to 20.
                                                Erika Reeb, Friend of UT Corpus Christi