Last Updated on October 5, 2022 by Share My Kitchen
Historical newspapers are great places to look for recipes if you enjoy cooking. However, these old recipes may not, admittedly, appeal to modern tastes. So, these are some vintage fall recipes that you might actually want to give a go this fall season.
The recipes have been simplified from the original recipes. However, the original recipe does not always provide enough information, so you can check the instructions in the parentheses to find the best estimates of cooking times, temperatures, and measurements.
Pumpkin Waffles (from 1919)
There’s something so fundamentally American about pumpkin waffles. This recipe was originally published in 1919 and says it was “prepared especially for United States soldiers.” The recipe claims that the waffles are healthier than regular waffles because they have less sugar and more wheat. Plus, they are quick, cheap, tasty, and easy to make — all reasons I think we should revive this neglected American vintage fall recipes tradition.
- 1 scant cupful of cooked and sifted (pureed) pumpkin,
- 1 tsp molasses
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 2 egg yolks, lightly beaten.
- 1 large cupful of flour
- 2 tsp baking powder
- 1 Tbsp sugar
- 1 cupful milk
- 2 Tbsp melted shortening
- 2 egg whites, stiffly whipped
- In the pumpkin, mix the molasses with the salt, cinnamon, ginger, and lightly beaten egg yolks.
- Then, sift the flour, baking powder, and sugar together.
- Mix the ingredients together gradually, while beating in the milk and the melted shortening.
- Fold in the stiffly whipped egg whites.
- Lastly, make sure to cook them in a hot, well-greased waffle iron.
Sponge Gingerbread (from 1905)
The next recipe is one of the vintage fall recipes for a gingerbread man, titled “Gingerbread Boy From Sponge.” The sponge is any type of cooked suet (beef fat). I have translated this recipe into modern cooking terminology and times. This means that it is written to be cooked in your home oven, rather than the original coal-fired ranges used back then.
- ½ cup sugar (light brown recommended)
- 1 Tbsp butter
- 1 egg
- 1 cup molasses
- 1 cup milk (either sweet or sour)
- 3 cups pastry flour
- 1 tsp baking soda
- 2-4 tsp ginger
- 1 scant tsp cinnamon
- Combine the ingredients (mix the dry and wet ingredients separately, then combine them).
- Transfer the batter to a 9×12-inch pan (or a 9×13 cake pan).
- Bake for approximately 30 minutes in a moderate oven (350°F degrees).
- Use only 2 teaspoons of ginger if you don’t like its flavor.
Apple Slump (from 1916)
There are many ways to use apples in recipes, with both sweet and savory apps. Apple recipes can be enjoyed any time of the year, but they’re especially delicious when they’re in season or during the fall months.
- 8 tart apples (e.g. Granny Smith, Pink Lady, etc.)
- 1 cup sugar
- Nutmeg, to taste
- Pinch of salt
- Rich biscuit dough, already prepared and cut out into biscuits
- Hard sauce or cream
- You will need to pare and quarter enough tart apples to fill a 4-quart stewpan halfway. You might likely need about 8 apples. However, this will depend on the size of the apples.
- Put the apples in the pot and cover them with water.
- Then, add the sugar, nutmeg, and salt, and let it all come to a boil.
- Place cut-out biscuit dough on top of the boiling apples.
- Cover the pan and steam the apples for between 25-30 minutes, without removing the cover. However, the pan must not be over high heat as the apples will burn (reduce the heat to a simmer).
- You can now serve them hot with hard sauce or cream.
Sweet Potato Soup (from 1921)
If you love soup, if you love history, or if you just love to cook, then this this one is for you!
- ½ Tbsp butter
- 1 Tbsp flour
- 1 pint (2 cups) of milk
- 1 pint (2 cups) stock (chicken or vegetables are typically used).
- ½ tsp onion juice
- ½ tsp salt
- ¼ tsp pepper
- A small stick of cinnamon
- Sweet potatoes (already baked and then pureed; the amount can vary according to preference, but likely about 2 cups)
- Chopped parsley
- Grated nutmeg
- Add the butter and flour to a saucepan or double boiler and blend, making a roux.
- Then, add your milk, stock, onion juice, salt, pepper, and cinnamon.
- Stir the ingredients carefully over a fire until they are hot and have begun to thicken. Keep the soup from boiling as it can cause milk to curdle.
- Next, you may now add the sweet potatoes, stir well, and continue cooking for another 10 minutes.
- Strain into soup dishes, add some chopped parsley on top and sprinkle with a dash of grated nutmeg.
- Serve this soup very hot with croutons on the side.
Ham Sandwich Biscuits (from 1914)
Ham sandwiches are tasty and portable, but they can be difficult to eat without making a mess. But never again, with this historical recipe for hand sandwiches from 1914. Here is an easy-to-make version of the recipe that is just as good as the original recipe!
- Biscuit dough prepared stiffer than usual
- Minced ham
- First, roll the biscuit dough out thinly (approximately 1/2-inch thick), and cut them into rounds.
- Spread half the dough rounds with a mixture of butter and minced ham. Then, cover with another round of dough (to prevent the filling from leaking, pinch the edges closed).
- In a hot oven, bake them far apart (at 350°F for 15-20 minutes).
- When you are baking biscuits, place them apart on a baking sheet to ensure crisp results.