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The 10 Lost Recipes From Old Cookbooks

Angela Park 4 min read
The 10 Lost Recipes From Old Cookbooks
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Looking for new food recipes to cook for dinner? We’re sweeping out the dust from our grandparents’ old cookbooks as we bring you some of the forgotten recipes. You may remember having them as a child, or maybe it’s something that your grandparents mentioned that they once loved. Today, we’re featuring 10 forgotten dishes from the past that you can recreate. 

10. Cornbread Salad

Cornbread Salad
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Cornbread used to be a staple in the South, and one way to make use of leftovers is through this Cornbread Salad. This dish is made of crumbled cornbread, chopped vegetables, bacon, and your choice of creamy dressing, all mixed. To give you an idea, the creamy dressing usually used in this salad is mayonnaise or sour cream. It’s the dish usually served at potlucks and family gatherings in the South. 

9. Apple Cider Beef Stew

Apple Cider Beef Stew
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The Apple Cider Beef Stew is believed to have originated from France during the 14th century. It’s made of stew-sized pieces of beef along with some vegetables like potatoes and carrots. The apple cider adds sweetness to the traditional beef stew, but the best part is that you can add more spices to make it tastier. From bay leaves to cinnamon, you can be creative with the spices you add. 

8. Hoppin’ John Soup

Hoppin John Soup
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Another Southern dish is the Hoppin’ John Soup, which used to be a traditional New Year’s Day dish. The black-eyed peas ingredient in the soup symbolizes coins, which bring good luck. It features other ingredients like rice and pork. Other versions of the Hoppin’ John Soup also exist by adding sausages, bacon, and veggies to the dish. It differs according to each family’s recipe. 

7. Watergate Salad

Watergate Salad
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Moving over to retro desserts, the Watergate Salad deserves a spot on our list. It was believed to have been created at the Watergate Hotel in Washington, D.C., back in 1970. It’s made of pistachio pudding mix that gives it its green color. Other ingredients include canned pineapples, pecans, whipped topping, and mini marshmallows. 

6. Quiche Lorraine

Quiche Lorraine
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The Quiche Lorraine originated from the Lorraine region of France. It’s made of readily available ingredients such as eggs and cream for custard. There’s also some bacon or lardons for an added savory taste. You can add cheese if you want, but it’s not included in the traditional Quiche Lorraine dish. 

5. Spicy Goulash 

Spicy Goulash
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The Spicy Goulash traces its origins to the 9th century among Hungarian shepherds. It’s a stew dish popularized in the 1970s. It’s made of beef, onions, and other veggies such as carrots, potatoes, and celery. To spice up the stew, paprika is used since it’s the main characteristic of the dish.

4. Crown Roast of Pork

Crown Roast of Pork
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Reserve this dish for an upcoming special celebration. You may remember the Crown Roast of Pork served during the Christmas season at the dinner table. It features a pork loin with the bones left intact instead of cutting it into pork chops. You can purchase them from your local butcher if they’re available or make a special request. You can make your own dressing to make the roasted pork tasty. 

3. Apricot Chicken

Apricot Chicken
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The Apricot Chicken, originally an Australian recipe, is a 1970s classic at the dinner table. It’s made of chicken thighs, a French onion soup mix, flour, and apricot nectar. Mix the onion soup, flour, and nectar as you simmer the chicken. 

2. Angel Pie

Eva Kolenko
Image Credit: Eva Kolenko

The origins of Angel Pie, a Southern dessert, are believed to be in the 1930s. It features a meringue crust that is filled with fruit or custard filling. Another version of this dessert is also created with a lemon curd filling. For the stability of the meringue crust, cream of tartar is added since this dessert is delicate.  

1. Flying Jacob

Flying Jacob
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This classic Flying Jacob dish was popularized during the 1970s. It’s a Swedish casserole dish made of chicken, whipped cream, bananas, roasted peanuts, and bacon. Yup, it’s quite a dish! It was invented by Ove Jacobsson, who was asked to make a dish for a potluck. Jacobsson then combined all leftover ingredients available for a casserole; to say the least, everybody at the party loved it. The dish was published in a Swedish food magazine by his neighbor, who works there.

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