Green Tomato Pickles (1905)

• 1 peck green tomatoes
• 6 large onions
• 1 cup salt
• 8 cups water
• 4 cups vinegar
• 2 lbs brown sugar
• 1/4 lb whole mustard
• 2 tbspns cinnamon
• 2 tbspns all spice
• 2 tbspns cloves
• 2 tbspns ginger
• 1 tspn, cayenne pepper

Slice the tomatoes with onions, sprinkle the salt over them, and let stand overnight, then put in a kettle with the water and vinegar.

Let the mixture boil fifteen minutes. Drain off, cover with vinegar, add the other ingredient, and boil fifteen minutes longer. 

If preferred, the darker spices may be put in a bag. (Note - One peck equals two gallons.) 

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Southern Tomato Biscuit Shortbread (1865)

(Origin - "Ogilvie's Book for a Cook" by the Ogilvie Flour Mills Company, 1905. Republished in 2003 by Whitecap Books with historical notes by Elizabeth Driver.) 

Betty Crocker's Fresh Pear Chutney with Cider Vinegar (1962)

• 5 lbs firm ripe Bartlett pears (about 20 medium)
• 1/2 cup finely chopped green peppers
• 1 1/2 cups seedless raisins
• 4 cups sugar
• 1 cup chopped candied ginger
• 3 cups cider vinegar
• 1/2 tspn each salt, whole cloves, and all-spice
• 3 sticks whole cinnamon

Pare, core, and slice pears lengthwise into 1/4-inch slices. Combine with green peppers, raisins, sugar, candied ginger, apple cider vinegar, and salt in 6-quart saucepan. 

Tie cloves, all-spice, and cinnamon sticks in cheese=cloth bag. Add to mixture in saucepan. Simmer uncovered until dark and syrupy, about 3 hours.

Remove spice bag. Spoon into hot sterilized jars and seal at once. Makes about 4 pints.

More "Lost" Pear Recipes

Pear Pecan Crunch Pie (1978)

California Pear Bread Pudding (1976)

(Origin - "Betty Crocker's Cooking Calendar" published by General Mills, 1962.)

Carrot Marmalade (1913)

 "Scald and rub the skin from a number of carrots. Then put the carrots through the food-chopper. To each pint of the pulp add the juice and grated rind of one lemon. Put into a sauce pan.

"For each quart our over the mixture 3 1/2 cups Larkin granulated sugar and let it stand overnight. In the morning, boil until it is clear and appears suffciently cooked. Put into jelly glasses. 

"This is a particularly delicious marmalade and so economical that almost anyone can enjoy it."

More "Lost" Carrot RecipesCharlie Brown's Carrots Everyone Likes (1969)

Carrots Rolled in Corn Flakes (1937)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. H. Wrench of Goodrich, Wisconsin, 1923.)

Tomato Mince-Meat (1923)

 "Chop one peck green tomatoes or put them through food-chopper using coarse cutter,  drain off juice, and add as much water as there was juice.  Also add five pounds brown sugar and two pounds chopped raisins.

"Cook slowly until the tomatoes are tender, then add two tablespoons each of Larkin cloves, cinnamon, allspice, and salt, and one cup vinegar. 

"Boil about five minutes, stir frequently, then add six large sour apples that have been peeled, cored, and chopped. 

"When the apples are done, the mince-meat is ready for jars. Seal while hot. You will find this very delicious for pies."

More "Lost" Tomato Recipes

Old-Time Tomato Cookies (1926)

Civil War Fried Tomatoes (1865)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. J.A. Harvey of Strawberry Point, Iowa, 1923.) 

Orange Marmalade Bread (1985)

• 
  1 egg
• 1 cup sugar
• 1/3 cup butter, softened
• 1/3 cup milk
• 1/3 cup sour cream
• 1/3 cup orange marmalade
• 1 tbspn grated lemon (use fruit, juice, and peel)
• 1 1/2 cups flour
• 3/4 cup oatmeal
• 1 tbspn baking powder
• 1/2 cup chopped walnuts

 Beat together the first 7 ingredients until blended. Combine, then add the next 4 ingredients, and stir until dry ingredients are just moistened. Do not overmix.

Divide batter between 4 greased and lightly floured mini-loaf pans, place pans on cookie sheet, and bake in a 325-degree oven for 45 to 50 minutes, or until a cake tester, inserted in the center, comes out clean. 

Allow to cool for 15 minutes, then remove from pans and continue cooling on rack. When cool, brush a think layer of honey on top. Yields 4 mini-loaves.

More "Lost" Renny Darling Recipes

Cheddar Cheese Muffins (1985)

Strawberry Yogurt Banana Bread with Strawberry Glaze (1985)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Old-Time Sweet Carrot Jam (1914)

 

"Boil the  carrots till they are tender.  Drain and mash them through a colander. 

"For each pound of carrot pulp, allow one pound of sugar and the juice of one lemon. 

"Boil slowly until the mixture jellies and then set away in glasses."

("Although this is composed of the humblest ingredients, it never fails to prove pleasing... Not only because it is really delicious, but for the reason that it is apt to provoke a guessing contest.")

More "Lost" Carrot Recipes
Cream of Carrots Soup (1940)

Cheese-Scalloped Carrots (1963)

(Origin - "Old-Time Farmhouse Cooking - Rural American Recipes" by Barbara Swell, 2003. This recipe was taken from a 1914 newspaper clipping.)

Jelly Meringue Bars (1979)

• 1 cup confectioner's sugar
• 1 cup soft butter
• 4 egg yolks
• 2 cup flour
• 1 to 1-1/2 cups jelly or preserves

Topping

• 4 egg whites
• 1 cup sugar
• 1/2 tspn cinnamon

Mix first 3 ingredients, then stir in flour. Press this mixture and flatten with hand to cover bottom of ungreased jelly roll pan.  Bake 10 minutes at 350 degrees.

Spread with jelly, and cover with topping ingredients beaten until stiff. Return to oven, and bake 25 minutes or until topping is golden brown. Cool slightly. Cut into bars.

More "Lost" Bar Cookies
Corn Flake Dream Bars (1950)

Crushed Heath Bar Meringue (1975)

(Origin - "Fancy Finales" by the Assistance League of Reno-Sparks, Nevada; 1979. Recipe was by Elsie Manning.)

Kentucky Christmas Jam Cake (1984)

• 1 cup butter
• 3 cups sugar
• 6 eggs
• 1 cup blackberry jam
• 2 cups strawberry jam
• 1-1/2 tspns baking soda
• 1 cup buttermilk
• 3 cups flour
• 1 tspn allspice
• 1 tspn nutmeg
• 1 tspn cinnamon
• 1 cup chopped pecans

Cream butter and sugar. Add eggs, one at a time. Blend well. Do not use mixer for balance of the cake or it will be crumbly.  

Stir in jam. Stir baking soda into buttermilk. Sift dry ingredients together two times. Add dry ingredients alternately with buttermilk mixture into butter-sugar-egg mixture. Begin and end with flour mixture. Fold in pecans. 

Pour into 3 cake layer pans lined with foil and then greased and floured. (The foil prevents a heavy crust from forming.)  Bake in 300 degree oven for approximately 1 hour, 15 minutes. Test for doneness with toothpick.

Frost between layers and one sides with caramel or other favorite icing.

More "Lost" Recipes from Kentucky
Kentucky Strawberry Nut Bread (1975)
Kentucky Bourbon Fudge Cake (1983)

(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press. This recipe was originally from "What's Cooking for the Holidays," 1984.)

Shaker Tomato Orange Jam (1953)

• 4 lbs ripe tomatoes, skinned and chopped
• 16 cups sugar
• 4 large oranges
• 8 lemons
• 3 sticks cinnamon

Scald tomatoes to remove skins, and chop fine. Add sugar, cinnamon, and the juice  and grated rind of the oranges and lemons.

Cook until it jells on a spoon. Skim, pour into jars, and seal.  This makes a most appetizing pink confection.

More "Lost" Tomato Recipes

White House Scalloped Tomatoes (1887)

Fried Tomato Gravy on Toast with Bacon (1976)

Tomato Soup Cake with Cream Frosting (1951)

(Origin - "The Shaker Cook Book - Not by Bread Alone" by Caroline B. Piercy, 1953.)

Mennonite Hot Dog Relish with Green Tomatoes (1950)

• 1 peck green tomatoes
• 1 medium-sized head cabbage
• 6 red sweet peppers
• 6 medium-sized onions
• 1 cup salt
• 3 pints vinegar
• 8 cups sugar
• 2 tbspns mixed pickle spices

Grind tomatoes in food grinder. Add salt and let stand overnight. Drain and add ground peppers and onions, and finely chopped cabbage. 

Combine sugar and vinegar. Add spices that have been tied in a bag. Add this liquid to the mixed vegetables, and simmer for 30 minutes. Pack into hot jars and seal.  

More "Lost" Tomato Recipes

7-Up Baked Beans (1957)

Halibut Portuguesa in Sherry (1965)

Classic Cream of Tomato Soup with Croutons (1929)

(Origin - "Mennonite Community Cookbook" by Mary Emma Showalter, of the Home Economics Dep't of Eastern Mennonite College in Harrisonburg, Virginia, 1950. Authorized by the Mennonite Community Association. Recipe was by Mrs. Elmer J. Herr of Hanover, Pennsylvania.)

Knott's Berry Farm Peanut Butter and Jelly Cookies (1965)

• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 tspn vanilla
• 1/2 tspn salt
• 1/2 tspn baking soda
• 1 cup flour
• 1 cup peanuts. chopped
• Knott's strawberry or grape jelly

Cream together butter and peanut butter. Add sugars; cream well. Stir in 1 egg, vanilla, and salt. Add baking soda to the flour, and gradually add to the other ingredients.

Roll dough into 3/4-inch balls. Dip balls in white of one egg, and roll in chopped peanuts. Place on cookie sheet 1-inch apart, and press down center of each cookie with thumb.

Bake in preheated 350-degree oven for 10 to 15 minutes or until done. Cool slightly before removing from pan to rack. Fill center of each cookie with strawberry or grape jelly. Yields 3 to 4 dozen cookies.

(Origin - "Knott's Berry Farm Cookbook," by Florine Sikking and Judith Zeidler, 1976.)

More "Lost" Knott's Berry Farm Recipes

Knott's Berry Farm Pumpkin Pie (1959)

Knott's Berry Farm Orange Bread with Orange Butter Icing (1976)

 Note - Knott's Berry Farm, located in Buena Park, California, began in the 1920s as a fruit stand to sell Walter Knott's berry crops from his 20-acre farm. In 1934, Walter and Cordelia Knott opened a chicken dinner restaurant next to the fruit stand. By 1940, the little restaurant was selling 400,000 dinners a year. Mr. Knott opened a handful of diversions to entertain customer waiting in long lines to enjoy Cordelia's fried chicken, biscuits, green beans, and famed pies. By 1976, Knott's Berry Farm featured more than 100 rides and amusements over 150 acres, and boasted 3,000 employees. 

English Lemon Cheese (1939)

• 6 eggs, well beaten
• 2 cups sugar
• 1/2 cup Sunkist lemon juice
• 1/4 cup butter

Cook over hot water until thick.  Pour into sterilized glasses.  Use as a spread for toast and hot biscuits, or for filling for cakes and tarts.

Also known as lemon butter or lemon curd.

(Origin - "Sunkist Lemons Bring out the Flavor!" by the California Fruit Growers Exchange, 1939.)

More "Lost" Lemon Recipes

German Lemon Coffee Cake (1906)

Lemon Marshmallow Refrigerator Cake (1939)

Lemon Cheese Tarts (1951)

Pear Mince Meat (1965)

• 4 quarts ground pears
• 3 lemons, juice and grated rind
• 1 lb lean stew meat, chopped
• 1/2 lb suet
• 2 lbs seeded raisins
• 2 tbspns salt
• 3 tspns, powdered cinnamon
• 4 lbs sugar
• 1 pint cider vinegar
• 1 tspn ground cloves
• 1 tspn ground allspice

Combine all materials and let stand for four hours.  Boil 20 minutes, stirring constantly.  Cover tightly and let stand overnight.

Boil again 20 minutes, and pack into pint jars. Process for 30 minutes.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. W.D. Hedleston, with note that recipe is "From the scrapbook of the late Mrs. W.D/ Hedleston."  Recipe was likely passed from earlier family generations.) 

More Southern Deliciousness from "Heirloom Recipes"

Sweet Peach Pickles (1965)

Tangerine Cole Slaw (1965)

Southern Buttermilk Jam Cake (1965)

Mango - Lime Butter (1961)

• 6 cups mangos, chopped fine
• 2 1/2 cups sugar
• 2 cups water
• 2 tbspns lime juice
• 1/2 tspn cinnamon
• 1/2 tspn cloves
• 1/2 tspn allspice
• 1/2 tspn nutmeg

Cook mangos with water and lime juice until tender.  Put through sieve to remove strings.  

Add sugar and spices, and cook until the consistency of butter.

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

Preserved Whole Persimmons (1933)

Put a thin layer of sugar in the bottom of a jar, then a layer of whole ripe persimmons, then another layer of sugar, and so on until the jar is full. 

The sugar will soon dissolve and form a syrup.  Press the upper fruits down under the syrup, or add more syrup to the jar.  

Seal and store until served.  The syrup may be drained off, and the fruits served like dates, which they will resemble in appearance.

(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)

Jubilee Fig Jam (1919)

Select ripe figs, remove all stems, treat them with a scalding soda solution, and rinse thoroughly in clear, cold water. 

Cook in quantities not larger than 3 pounds at one time. Allow 1 1/2 pounds of sugar to each 3 pounds of figs.  

Add barely enough water to start the cooking (about 1/2 cupful), crush the figs, heat to boiling and add the sugar. Cook rapidly to 220 degrees.  

To seal properly and to insure safety from mold, it is necessary to process all preserves after packing them into sterilized jars.  This processing may be done in a water-bath by heat (below) or at boiling temperature.

Since preserves contain so much of sugar which acts as a preservative, it is only necessary to process against molds. 

This may be accomplished by placing the filled jars in a water-bath, heating it to a temperature of 180 to 190 degrees, and holding that temperature for about 30 minutes.

Process preserves or jams in 12-ounce or pint jars for 20 minutes at 180 degrees. When jars with glass tops and screw tops or wire clamps are used, leave the pressure of the clamp on the top of cap until the jars are entirely cold. 

(Origin - "The J.C. Forkner Fig-Gardens Recipes - How to Serve Figs in the Home" by J.C. Forkner, 1919. Fresno, California)

Quaker Pear Relish (1954)

• 1 gallon hard pears, coarsely chopped
• 1/2 gallon, sweet onions, coarsely chopped
• 15 sweet red peppers, coarsely chopped
• 4 hot peppers, coarsely chopped
• 1 1/2 cups salt
• 1 quarts vinegar
• 5 cups white sugar
• 3 tbspns celery seed
• 1 tbspn tumeric
• 3 tbspns white mustard seed

Mix well the pears, onions, sweet and hot peppers, and add 1 1/2 cups salt.  Let stand overnight.  Next morning, put in bag and drain. Rinse mixture 3 times and squeeze dry.  

For syrup, mix together the vinegar, sugar, tumeric, celery seed, and mustard seed. Cook syrup 10 minutes. Add pear mixture, and let simmer 10 minutes.  Pour in hot jars and seal.

(Origin - "The Quaker Cook Book" by the Women's Auxiliary of the High Point Friends Meeting of HIgh Point, North Carolina, 1954.)

Another Quaker Recipe
Quaker Mince Meat for Pies (1954)