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Grandma's Gingersnap Cookies

Submitted by: Marie Ayers

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: Talia

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

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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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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

Submitted by: Laura Andrew

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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Gingerbread Cookies I

Submitted by: MBMCD

This is a wonderful recipe from Colonial Williamsburg.

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Colonial Hot Buttered Rum

Submitted by: Linda Correia

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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WWII Oatmeal Molasses Cookies

Submitted by: dls58

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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Nauvoo Gingerbread Cookies

Submitted by: Michael Wynkoop

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

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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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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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Medieval Chicken Pie

Submitted by: Talia

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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Depression Cake I

Submitted by: Lynn-Pgh

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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Wassail Punch I

Submitted by: Leslie

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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Special Lemonade

Submitted by: Erin Schneider

'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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