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Grandma's Gingersnap Cookies

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

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Dulcia Domestica

Submitted by: GODGIFU

These dates are stuffed with chopped pine nuts, cooked in wine and honey and then cooled before being devoured.

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You'll need your double boiler to cook up the yummy custard filling, because it needs to cook slowly and in stages. Sugar, flour and water are cooked until thick. More sugar and egg yolks are added, followed by butter, lemon extract and vinegar. This velvety filling is poured into a crust and baked.

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Old-Fashioned Mini Plum Loaves

Provided by: Taste of Home

Moist and golden, these loaves are a 'plum' part of the holiday baskets our family makes up for country friends and neighbors. I discovered the recipe in a historical cookbook-- it truly is full of old-fashioned goodness.

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WWII Oatmeal Molasses Cookies

Submitted by: Diana S.

Living In: Ashtabula, Ohio, USA

A bite of history, these yummy oatmeal cookies use molasses instead of brown sugar, which was a rationed ingredient during World War II.

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Colonial Hot Buttered Rum

Submitted by: Linda Correia

Living In: Victorville, California, USA

This is the real thing - an authentic Colonial recipe except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll and then it hits you! Very tasty and a family favorite.

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Nauvoo Gingerbread Cookies

A delicious gingerbread cookie from historic Nauvoo, Illinois. These used to be made by Mormon pioneers in the 1840's

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Pioneer Cut Dumplings from the 1800's

Submitted by: BARB MAXWELL

Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.

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Tomato Cakes

Submitted by: STORMBORN

Tasty and cheap, this is a recipe from the Great Depression. Excellent as a side dish for supper, or even a main dish for a light meal.

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Special Lemonade

Provided by: Simple & Delicious

'This refreshing beverage is a little different from your run-of-the-mill lemonade,' writes Erin Schneider, St. Peters, Missouri. 'The recipe comes from a charming tearoom in a historic home that my mother and I enjoy visiting.'

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Depression Cake I

This was my mother's, it has sugar, but no eggs, no butter and no milk It's from the depression era.

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Medieval Chicken Pie

Full of plump chicken and lots of spices and other tasty ingredients. The chicken is combined with minced dates, ground almonds, and cheddar cheese, along with cinnamon, mace, ginger and cloves. Chicken broth and white wine are stirred in and the filling is mounded into a whole wheat crust, topped with another, and baked.

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Wassail Punch I

I was given this recipe when touring a home in our community that was presented in full period costume and celebration for the Christmas holiday. In 1821 a German settler brought to the area the first tree for decorating, presented the traditional Yule Log ceremony and offered Wassail Punch.

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Grandpere dans le Sirop

Submitted by: COUNTRY_BUMKIN24

Buttery dumplings are simmered in a sweet sauce. This dessert recipe was very popular in Quebec during the depression and remains a favorite in many French Canadian homes to this day.

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Raisin Cake

This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.

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Roaring Twenties Spice Cake

Provided by: Taste of Home

My grandmother developed this cake during World War I when eggs were in short supply, as well as being very expensive if you could find them. This is not a sweet cake, and it is great for people who cannot eat eggs. It is also inexpensive to make. As an added bonus, you can change the cake's taste a little by frosting it or pouring pudding over it.

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Gingerbread Cookies I

Submitted by: MBMCD

This is a wonderful recipe from Colonial Williamsburg.

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Cheddar and Olive Balls

Submitted by: MHAMMOND

I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!

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Sioux Indian Pudding

Milk and molasses, cornmeal, cinnamon, ginger -- perfect baked pudding.

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South African Yellow Rice

Submitted by: DEONI

This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.

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