Vintage Recipes from the 1910s Worth Trying Today (2024)

Home Recipes Cooking Style Comfort Food

Vintage Recipes from the 1910s Worth Trying Today (1)Caroline StankoUpdated: Jan. 05, 2022

    The 1910s featured the first phone call, Babe Ruth's Major League debut and some delicious recipes. Get a taste of America's pastime with vintage recipes for cookies, fudge, salads and more.

    1/27

    Taste of Home

    Family-Favorite Oatmeal Cookies

    My mother got this recipe in about 1910 when she was a housekeeper and cook for the local physician. The doctor's wife was an excellent cook and taught my mother of lot of her cooking techniques. The cookies soon became a favorite in our home and, when I got married and had a family of my own, they were a favorite throughout the years. My five children also enjoy baking these cookies for their own families—it's a real family tradition.

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    2/27

    Taste of Home

    Old-Fashioned Chocolate Pudding

    One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois

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    3/27

    I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida

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    4/27

    Chocolate Chunk Walnut Blondies

    Put a stack of these beauties out at a potluck and you'll find only crumbs on your platter when it's time to head home. Everyone will be asking who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Taste of Home Senior Food Editor

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    5/27

    Quick Clam Chowder

    Not only is this soup a quick fix, but it's oh-so-tasty. Dressing up canned soups allows you to enjoy the comfort of clam chowder with a fraction of the work. —Judy Jungwirth, Athol, South Dakota

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    6/27

    7/27

    Fancy Baked Potatoes

    I can't count the times I've turned to this tried-and-true recipe when company is coming. The potato filling is creamy and rich tasting, plus the servings are attractive. But the best part is you can spare yourself the hassle of mashing potatoes at the last minute. —Audrey Thibodeau, Gilbert, Arizona

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    8/27

    Zippy Breaded Pork Chops

    Need a perky update for baked breaded pork chops? These chops with ranch dressing and a light breading will bring a delightful zing to your dinner table. —Ann Ingalls, Gladstone, Missouri

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    9/27

    Moist Chocolate Cake

    This moist chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania

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    10/27

    Celebration Punch

    This pretty fruit punch has just the right amount of sweetness. The ice ring keeps it cool for hours without diluting the flavor.—Marci Carl, Northern Cambria, Pennsylvania

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    11/27

    Ham Salad

    I first made this ham salad recipe for a shower, and everyone raved about it. Now when I go to a potluck, I take it—along with copies of the recipe. —Patricia Reed, Pine Bluff, Arkansas

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    12/27

    Party Potatoes Au Gratin

    Hearty helpings of these cheesy spuds will please hungry folks in a hurry. The rich, creamy sauce makes this recipe of my mother's the one folks request most. The potatoes are just as delicious the next day, reheat in the microwave with a little added milk.—Debbie Carlson, San Diego, California

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    13/27

    Taste of Home

    Peanut Butter Popcorn Balls

    Friends and family are always happy to receive these tasty peanut butter popcorn balls. I love making them as well as eating them! —Betty Claycomb, Alverton, Pennsylvania

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    14/27

    Apricot Cream Biscuits

    Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama

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    15/27

    I love recipes that you can just throw into the slow cooker and let it do all the work. This easy chicken dinner is one of my favorites. —Christina Petri, Alexandria, Minnesota

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    16/27

    Three-Chocolate Fudge

    I make this fudge at Christmastime to give to friends and neighbors. That tradition started years ago when I made more candy than my husband, three sons and I could eat, so we shared it. It's a tasty tradition I'm glad to continue. —Betty Grantham, Hanceville, Alabama

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    17/27

    Spinach and Turkey Pinwheels

    Need an awesome snack for game day? My kids love these easy four-ingredient turkey pinwheels. Go ahead and make them the day before—they won’t get soggy! —Amy Van Hemert, Ottumwa, Iowa

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    18/27

    Taste of Home

    Baked Stuffed Apples

    My husband loves the smell of these stuffed apples while they're baking in the oven. He often tells me it wouldn't be a true holiday celebration without them. — Tre Balchowsky, Sausalito, California

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    19/27

    20/27

    Christmas Morning Popovers

    Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. —Sue A. Jurack

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    21/27

    Taste of Home

    Coquilles St. Jacques for 1

    Buttery scallops in rich, creamy sauce would be tough to share. Good thing you don’t have to. —Betsy Esley, Lake Alfred, Florida

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    22/27

    Taste of Home

    Oatmeal Molasses Crisps

    When I found this recipe in an Amish cookbook, I had to try it. It’s traditional in regions with Amish populations—Pennsylvania, Ohio and the Upper Midwest. Now it’s a staple for our family and the folks at our church fellowship, too. —Jori Schellenberger, Everett, Washington

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    23/27

    Creamy Lemon Almond Pastries

    I love lemon filled doughnuts when I can find them. This recipe brings the concept to a new level by placing the filling into a baked beignet and enhancing it with a bit of almond flavoring and toasted almonds. The result? Sunshine in a bite. —Arlene Erlbach, Morton Grove, Illinois

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    24/27

    Layered Orange Sponge Cake

    This recipe's been handed down in my family for 40 years, from a relative who was a French baker. It's light, delicate and delicious, just like a great cake should be. —Joyce Speerbrecher, Grafton, Wisconsin

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    25/27

    Fried Mashed Potato Balls

    The key to this recipe is to start with mashed potatoes that are firm from chilling. Serve the fried mashed potato balls with sour cream or ranch salad dressing on the side. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    26/27

    Three-Cheese Fondue

    I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio

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    27/27

    Taste of Home

    Quick Chocolate Sandwich Cookies

    These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. —Mary Rempel, Altona, Manitoba

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    Originally Published: October 22, 2018

    Vintage Recipes from the 1910s Worth Trying Today (27)

    Caroline Stanko

    Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer cocktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.

    Vintage Recipes from the 1910s Worth Trying Today (2024)

    FAQs

    What food was popular in the 1910s? ›

    Many dishes featured corn: soaked and turned into hominy, ground and mixed with rye or wheat for bread, or served on the cob in season. Butter and cheese were easier to store than milk, and hand churns were a common kitchen utensil. Turnips, pumpkins, and beans were popular vegetables because they kept well.

    What food was invented in 1912? ›

    Oreos were invented in 1912, peppermint Life Savers came along the year after that and Kraft Processed Cheese in 1916. Customers could now reach for items at food markets rather than have clerks hand it to them from behind the counter, and canned goods continued their meteoric rise.

    What was a popular food in the 1900s? ›

    American home cooking through the 1900s isn't as simplistic as it seems at first glance. The most durable dishes, including the chocolate-chip cookie, fried chicken and the hamburger, may be quick and easy to prepare, but they aren't static.

    What are some of the oldest recipes? ›

    The World's 10 Oldest Dishes And Where They Are Today
    1. Indian curry, circa 2200-2500 B.C. ...
    2. Pancakes, circa 11650 B.C. ...
    3. Linzer Torte, circa 1653. ...
    4. Tamales, circa 5000 B.C. ...
    5. Burgers, circa 100 century A.D. ...
    6. Mesopotamian Stew, circa 2140 B.C., and bone broth, circa 400 B.C. ...
    7. Rice dishes, circa 4530 B.C. ...
    8. Beer, circa 3500 B.C.
    Sep 2, 2023

    What did people in 1910 eat for lunch? ›

    In 1910, many people still ate lunch at home, even if they worked nearby. Homemade soup, with bread, cheese, cookies or pie, washed down with a glass of milk would have been filling. On the job, a sandwich and a cookie or fruit was common.

    What was the most popular dessert in the 1910s? ›

    1910s: Sponge Cake

    Light and airy, sponge cake was a popular treat in early America. It was often paired with a fruit flavor, such as strawberry, orange or lemon.

    What food was invented in 1915? ›

    In 1915, they began producing processed cheese in 3-1/2 and 7-3/4 ounce tins. J.L. Kraft's method of producing processed cheese was so revolutionary, in 1916 he obtained a patent for it and in 1917 the company started supplying cheese in tins to the U.S. Government for the armed forces in World War I.

    What food was invented in 1913? ›

    Several entrepreneurs across the country claim ownership of the original Coney Island ingredients, but the term first started emerging among immigrants in reference to the hot dog and what will later become the staple toppings: chili, yellow mustard, and fresh cut raw onions.

    What food was invented in 1917? ›

    As the story goes, the original Moonpie — a graham cracker cookie and marshmallow sandwich dipped in chocolate and four inches in diameter — was first made in 1917, after traveling salesman Earl Mitchell attempted to answer the hungry pleas of local miners.

    What was fancy food in 1912? ›

    oysters, filet mignon, poached salmon, foie gras, roasted pigeon, and lamb. Happily, when it came to dinner parties, six courses had become acceptable (instead of the 9 or 10 diners used to be served).

    What did people in the 1900s eat for dinner? ›

    Sauces and condiments might be on the side, and other vegetables and fruits might take up a niche on the table, but meat and potatoes were the basics along with heavy sweets, especially cakes or mince, cherry, apple, or berry pies, with large dollops of whipped cream, if affordable.

    What did kids eat in 1900? ›

    Before, most kids enjoyed stews, boiled meats, creamed vegetables, and bread for school lunch. Many were left to their own devices eating nothing but coffee, potato chips, and pickles, and health experts warned that these meals were nutritionally deficient.

    What is the oldest food we still eat today? ›

    The oldest foods still eaten today
    • Stew. Who can say no to a delicious, heart-warming stew? ...
    • Tamales. Made from starchy, corn-based dough, tamales are still enjoyed today all throughout Mexico and Central America, South America, the Caribbean, the US and even the Philippines. ...
    • Pancakes. Yep. ...
    • Bread. ...
    • Curry. ...
    • Cheesecake.

    What is the oldest recipe still in use? ›

    Nettle Pudding

    Originating in 6000 BCE, England; it is the oldest dish of the world that's rich in nutrients. Nettle pudding is made with stinging nettles (wild leafy plant), breadcrumbs, suet, onions, and other herbs and spices. This dish is steam cooked until it attains a mousse-like consistency.

    What is the most loved food in the whole world? ›

    Pizza is ranked as the most popular food in the world, according to a survey by TasteAtlas. On average, Americans eat 18 acres of pizza a day, highlighting its popularity in the USA. Pasta is the second most popular food globally, after pizza. Almost 14.5 million tons of pasta are consumed worldwide annually.

    What did kids eat in 1910? ›

    School lunch in 1910 was a far cry from what it is today. Volunteer programs were the predominant source of school lunch subsidized school lunches. However, cities were starting to develop programs that would offer 3-cent meals. These meals were typically simple fare, such as soup, bread, and milk.

    What was popular in the 1910s? ›

    The 1910's were filled with all types of arts, from music to film. In this century music became very popular. This century is also the time when the film industry shifted from New York to Hollywood. Cubism a new style of painting became the style of the century.

    What was the 1910s famous for? ›

    The most important event of the 1910s was World War I. This event marked the emergence of the United States as a dominant economic force in the world. It also greatly changed Europe and led to the Bolshevik revolution in Russia.

    What was trending in the 1910s? ›

    Waistlines rose to just below the bust, and skirts became narrower and more tubular. Tunics and hobble skirts were popular, as were long, flowing dresses with simple lines. In terms of fabrics, silk, satin, and velvet were popular choices for eveningwear, while cotton and linen were more common for daywear.

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