Summer Ambrosia (1870)

"Place upon a glass stand dish or deep bowl alternate layers of grated cocoanut; orange, peeled and sliced round; and a pineapple sliced thin.

"Begin with oranges, and use cocoanut last, spreading between each layer granulated sugar. 

"If cocoanut milk is available, sweeten and pour over the fruit. Serve chilled."

("From "Mrs A.P. Hill's New Cook Book" - 1870.) 

More "Lost" Fruit Recipes
Early American Orange Wine (1819)
Pineapple Crisp with Corn Flakes (1974)

(Origin - "Cook Book" published by The Congressional Club, Washington D.C., 1955. The Congressional Club was founded as a women's club in 1908, and included spouses of the President, Vice-President, cabinet members,  Congress members, and "women members of Congress." This recipe was provided by Mrs Judson C Clements of Georgia. Congressman Judson Clement served in the House for 5 terms, from 1881 to 1891, and as Commisoner of the U.S. Interstate Commerce Commission from 1892 to 1912.) 

Hawaiian Coconut Sour Cream Coffee Cake (1983)

• 1 cup butter
• 2 cups sugar
• 2 cups flour
• 3 eggs
• 1 tspn baking powder
• 1/4 tspn salt
• 1 tspn vanilla
• 1 cup sour cream
• 1-1/2 cups flaked coconut
• Spice Filling (see below)

Preheat oven to 325 degrees. Grease bundt pan. Cream butter and sugar. 

Sift dry ingredients and add to creamed mixture, alternating with eggs. Stir in vanilla, sour cream, and coconut. 

In a separate bowl., combine Spice Filling ingredients. Pour half the batter into the bundt pan, then add half the spice filling mixture. Add remaining batter, and sprinkle balance of spice filling on top. Bake for 1-1/4 to 1-1/2 hours.

Spice Filling

• 1 cup chopped nuts (macadamia, pecans, or walnuts)
• 3-4 tspns cinnamon
• 6 tbspns brown sugar
• 1/2 - 3/4 cup flaked coconut

More "Lost" Coffee Cake Recipes

Classic Buttermilk Crumb Coffee Cake (1923)

Farmer's Cinnamon Coffee Squares with Butter Icing (1972)

(Origin - "A Taste of Aloha - A Collection of Recipes from the Junior League of Honolulu", 1983.)

Mississippi Coffee Tortoni Frozen Dessert (1978)

• 1/4 cup chopped almonds
• 1/4 cup flaked coconut
• 6 tbspns sugar
• 1 tbspn instant coffee
• 1 tspn vanilla
• 3 drops almond extract
• 1 cup whipping cream, whipped
• 1 egg white

Toast chopped almonds and flaked coconut in oven. Fold into the whipped cream 4 tablespoons of sugar, the instant coffee, vanilla and and almond flavorings. 

Beat the egg white to soft peaks, then add 2 tablespoons of sugar and beat until stiff. Fold the whipped cream mixture into the egg white mixture.

Fold in the toasted almonds and coconut, reserving a small amount to sprinkle on top of each serving.  Mound into cupcake liners set in muffin tins. May be prepared and frozen several days in advance. Serve frozen. Serves 6.

More "Lost" Recipes from "Southern Sideboards"
Shrimp Stroganoff (1978)

Pink Squirrel Pie with Liqueurs (1977)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. Anson Bob Chunn.) 

Toll House Christmas Almond Cake (1948)

Cream 1/2 cup butter.  Add:

• 1 cup sugar
• 1/2 lb almonds, blanched and chopped
• 1/2 lb grated coconut
• 1/4 lb candied cherries

Blend together with fingers.  

Beat 5 egg whites until stiff and dry. Reserve part, fold in the rest.

Sift together and add 1-1/2 cups flour and 2 teaspoons baking powder.  Fold in 1/2 teaspoon almond extract and the remaining egg whites.

Turn into greased loaf pan, and bake in 300 degree over for about 2 hours.  Makes 1 loaf.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Christmas Recipes

Farmer's Christmas Fudge with Pineapple, Cherries, Nuts (1970)

Eggnog Cream Puffs (1965)

Christmas Cinnamon Gingerbread (1958)

More "Lost" Toll House Recipes

Toll House Cranberry Pineapple Sauce (1948)

Toll House Rum Biscuits with Frosting (1948)

Toll House Caramel Corn Flake Ring (1948)

Hawaiian Coconut Mousse (1983)

• 1 pint, half-and-half
• 2 cups grated coconut
• 1 cup sugar
• 1/3 cup water
• 1 tspn coconut extract
• 1-1/2 pints whipping cream
• 3 envelopes unflavored gelatin

In a saucepan, bring half-and-half to a boil. Dissolve gelatin in water.  Add gelatin mixture and sugar to half-and-half, cooking until sugar dissolves.

Cool and stir in coconut.  Best coconut extract and whipping cream until stiff.  Fold stiffened whipping cream into mixture, and pour into 8-cup mold.  

Chill until firm.  Serves 10. 

(Origin - "A Taste of Aloha - A Collection of Recipes from the Junior League of Honolulu", 1983.)

More "Lost" Coconut Recipes

Coconut Coffee Fudge (1949)

Hawaiian Pineapple Cake (1980)

Curried Lobster with Coconut (1957)

Cocoanut Jumbles Cookies (1883)

Coconut Coffee Fudge (1949)

• 3 cups sugar
• 1/2 cup light cream or evaporated milk
• 1 cup strong coffee
• 2 tbspns corn syrup
• 2 tbspns butter
• 1/2 tspn vanilla
• 3/4 cup shredded coconut

Combine sugar, cream, coffee, and corn syrup in saucepan, and bring to a boil, stirring constantly. Continue boiling and stirring until a small amount of mixture forms a soft ball in cold water (236 degrees).

Remove from heat.  Add butter and vanilla without stirring.  Cool to lukewarm (110 degrees). Then beat until mixture begins to thicken and loses its gloss.  At once, stir in the coconut.

Turn into greased 8x8x2-inch pan.  When cold, cut into squares.  Makes about 36 pieces.

(Origin - "Coconut Glamour Desserts" by General Foods Corporation, 1949.)

Other "Lost" Candy Recipes

Peppermint Cream Taffy (1924)

Toll House Caramel Corn Flake Ring (1948)

Farmhouse Buttered Dates with Cashews (1970)

Old-Fashioned Divinity Candy with Walnuts (1935)

Farmer's Homemade Marshmallows (1970)

Orange Galliano Liqueur Pie (1983)

• 3/4 cup orange juice
• 1/3 cup sugar
• 1/4 tspn salt
• 3 eggs, separated
• 1/2 Galliano liqueur
• 1 tbspn orange peel, grated
• 1/4 tspn cream of tartar
• 1/4 cup sugar
• 1 cup heavy cream, whipped
• 1/2 cup coconut toasted (optional)
• 1 envelope gelatin
• 1 9-inch pie shell, baked

Combine juice and gelatin in saucepan.  Add 1/3 cup sugar, salt and egg yolks, and stir to blend.  Cook over low heat, stirring constantly until gelatin is dissolved and mixture is hot but not boiling.  

Remove from heat.  Add Galliano and and orange peel, and stir well.  Chill until mixture starts to thicken.  Add cream of tartar to egg whites; beat to soft peak stage.  Gradually beat in 1/4 cup sugar until well mixed.  Fold in gelatin mixture; fold in half of whipped cream.  

Pour into pie crust and chill several hours. Spread with remaining whipped cream, and sprinkle with toasted coconut.  (Toast by spreading in pan, and baking at 375 degrees until golden brown.)

Chill several more hours.  Eight servings.

(Origin - "Thru the Grapevine - Finger Lakes Region Cookbook" by Junior League of Greater Elmira-Corning, New York, 1983.)

More "Lost" Boozy Pies

Pink Squirrel Pie with Liqueurs (1977)

Grasshopper Pie (1978)

Chocolate Bourbon Cream Pie (1983)

Rum Maple Pecan Pie in Brandy Pastry (1978)

Hawaiian Pineapple Cake (1980)

• 2 cups sugar
• 2 sticks butter
• 1 cup coconut
• 1 pkg graham cracker crumbs
• 1 cup crushed pineapple, drained
• 5 eggs
• 1 cup milk
• 1 tspn vanilla
• 2 tspns baking powder
• 1 cup chopped nuts
• Pineapple icing (see below)

Cream butter, sugar, eggs, and pineapple, and beat well.  Add graham crumbs and baking powder. Then add milk, coconut, vanilla, and nuts; beat until mixed well.

Pour into greased pan.  Bake 30 to 40 minutes at 350 degrees.

Pineapple Icing

• 1 box powdered sugar
• 1 stick butter
• 1 can crushed pineapple, drained

Add melted butter and powdered sugar.  Mix well until completely blended.  Add well-drained crushed pineapple, and spread on top of cake.

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)

More "Lost" Cake Recipes

Chocolate Sauerkraut Cake (1980)

7-Up Pound Cake (1980)

Black Pepper Cake with Nuts (1975)

Avocado Cake with Macadamia Nuts (1967)

Coca Cola Cake with Buttermilk, Marshmallows (1982)

Queen Elizabeth Cake (1961)

• 1 1/2 cups sifted plain flour
• 1 cup boiling water
• 1 cup dates
• 1 cup sugar
• 1/2 cup nut meats
• 1/4 cup butter
• 1 tspn vanilla
• 1 tspn soda
• 1 tspn baking powder
• 1 egg, beaten
• 1/2 tspn salt
• Brown sugar frosting (recipe below)

Put soda in boiling water and pour over dates.  Let stand while mixing batter.  Cream sugar and butter.  Add egg, then vanilla.

Sift dry ingredients together and gradually add to batter.  dd nuts, then date mixture.  Mix well.  Bake in 9 X 12 greased pan at 350 degrees.  

Frosting

• 5 tbspns brown sugar
• 5 tbspns light cream
• 2 tbspns butter
• Grated coconut or chopped nuts

Combine and boil for three minutes.  Spread on cake without beating.  Sprinkle with grated coconut or chopped nuts.

"This is said to be the cake that Queen Elizabeth makes herself in the palace kitchen.  The recipe is sold for 50 cents, and the money is used for charity."

Other "Lost" English Recipes

Toll House Old English Cheese Soup with Bacon (1930)

English Monkey with Ale (1954)

(Origin - "The Gasparilla Cookbook" by the Junior League of Tampa, 1961.)

Curried Lobster with Coconut (1957)

• 1 lobster boiled, meat cut in dice (1 to 1 1/2 lbs)
• 1 coconut, grated
• 1 large onion, chopped
• 1 finger of fresh ginger root, chopped
• 1 small piece of garlic, chopped
• 2 tbspns curry
• 1 quart, milk
• 6 tbspns butter
• 2 tbspns flour
• 1 chili pepper (optional)

Grate coconut. Heat milk to lukewarm, pour over coconut, and let stand 3 to 4 hours. Strain through cheesecloth. (Discard coconut.)

Chop onion, ginger and garlic, and fry in 3 tablespoons of butter for 15 minutes, not too brown. Put in the curry powder and another tablespoon of butter, and fry for 5 more minutes.

Mix 2 tablespoons each butter and flour and add, letting cook until butter melts nicely.  Add strained milk and cook, stirring until it is the consistency of custard, then strain.  A small piece of chili pepper chopped fine (after taking out seeds) may be added for seasoning.

After straining sauce, add lobster, and put into double boiler to reheat.  Do not let it boil again or it will curdle.  Do not add more thickening; the thin curry will be just right on rice. Serves 6.

(Origin - "Old Stove Round-Up Recipes: 35 Western recipes" by Sunset Cook Books, 1957.)

Frozen Coconut Bisque Dessert (1935)

• 1 cup moist coconut
• 3 tbspns tapioca
• 1 cup Carnation Milk, diluted with 1 cup water
• 1/2 cup sugar
• 2 eggs
• 2 tbspns sugar
• 1 cup chilled Carnation Milk
• 1 1/2 tspns vanilla
• 1 tbspn lemon juice
• 1/4 tspn salt

Add tapioca to milk, and cook in double-boiler 15 minutes or until the mixture is clear and thickened.  Stir frequently, adding the 1/2 cup sugar for the last few minutes of cooking.  

Put the hot mixture through a sieve, and add the beaten egg yolks.  Beat the egg whites, adding the salt and the 2 tablespoons of sugar.  Fold into cold tapioca mixture. Fold in chilled Carnation Milk with lemon juice added. Stir in vanilla and coconut. 

Turn into freezer tray of refrigerator, and freeze as rapidly as possible, at least 2 1/2 hours.  For variety, toast coconut in hot oven until brown.  

(Origin - "Carnation Cook Book" by Mary Blake. Published in 1935 by The Carnation Company.)

Cocoanut Jumbles Cookies (1883)

• 1 pound sugar
• 1/4 pound butter
• 5 eggs, whites and yolks beat separately
• 1 pound flour
• 1 gill sour milk
• 3/4 cocoanut, grated
• 2 tablespoons rose water
• 1/2 teaspoon dissolved in 1 tablespoon hot water

Cream the butter and sugar. Work in well, in the following order, the yolks, flour, milk, cocoanut, soda, rose water, and whites.

Stir wll, and drop, by tablespoonfuls, on buttered paper.

Bake in a quick oven.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

Macaroon Pie (1955)

Crust:

• 18 stale macaroons
• 1 tbspn butter

Filling:

• 4 egg yolks
• 2 cups milk
• 2/3 cup sugar
• 2 tbspns flour
• 1 tspn sherry
• 1/4 tspn salt
• 1 coconut

Crumble macaroons as you would graham crackers for a graham cracker crust. Add butter, melted. Line pie dish with mixture and bake 5 minutes in 375 degree oven. Set aside.

Beat egg yolks. Add flour, sugar and salt. Set aside. Scald milk and stir into egg mixture slowly. Place in top of double boiler. Stir constantly until mixture thickens.

Removed from fire. Chill. Add sherry. Fill pie crust. Grate coconut coarsely. Sprinkle over top of pie and serve.

(Origin - "Eggs I Have Known" by Corine Griffith, 1955.  Aside: Corinne Griffith was "a star of the silver screen" and "wife of George Marshall, owner of the Washington Red Skins.")