661 old recipes

A hearty soup made with succulent beef, potatoes, corn and stewed tomatoes.

This moist bread is a family favorite and when I added pineapple to it,I had an instant hit,it freezes nicely so I always have it on hand.

Old-fashioned Pennsylvania Christmas drop cakes loaded with currants and lemon. Thin, buttery, crispy-edged holiday cookies made the way they were a hundred years ago. A vintage gem.

A succulent old-fashioned pot roast that is served with savory dumplings everyone in your family will love!

Slow-baked beans sweetened with molasses and brown sugar, spiked with tangy apple cider and white vinegar. This old-school recipe bakes low and slow for 6 hours until creamy and rich.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Such a flavorful and refreshing rice salad that is ideal on a warm spring day or a hot summer day, especially it's best served once chilled. Feel free to add cucumber, radishes or any your favorite spring veggies.

Bring out that green thumb with this delicious salad that contains walnuts and seedless raisins.

Easy, make-ahead side dish perfect for a barbecue or mid-day lunch.

Cold yogurt gazpacho with grated cucumber, fresh mint, dill, and garlic. A no-cook chilled soup inspired by Bulgarian tarator that's ready after a 2-hour chill.

A great dip for dinner parties that can be served with crackers, vegetables or tortilla chips.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Silky cold plum soup with red wine, brandy, sour cream, and warm cinnamon, chilled until velvety smooth. A refreshing Eastern European fruit soup that works as an elegant starter or a light summer dessert.