Vintage Recipes from the '20s Worth Trying Today (2024)

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Vintage Recipes from the '20s Worth Trying Today (1)Caroline StankoUpdated: Sep. 01, 2023

    Get a taste of the Roaring Twenties with these vintage recipes for oysters Rockefeller, finger sandwiches, icebox cakes and more. 1920s food had a lot to offer!

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    1/39

    Oysters Rockefeller

    My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It’s deliciously simple! —Beth Walton, Eastham, Massachusetts

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    2/39

    Icebox Cake

    You don't have to bake to serve a wonderful dessert! This icebox cake is made from chocolate wafers and whipping cream. It is so delicious.—Cindy Hawkins, New York, New York

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    3/39

    Old-World Puff Pancake

    My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee

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    4/39

    Taste of Home

    Cranberry-Orange Roast Ducklings

    I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe.—Gloria Warczak, Cedarburg, Wisconsin

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    5/39

    Taste of Home

    Pretty Duchess Potatoes

    Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen

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    6/39

    Great-Grandma's Italian Meatballs

    My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor’s so good, you won’t miss the extra calories. —Audrey Colantino, Winchester, Massachusetts

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    7/39

    TMB Studio

    State Fair Cream Puffs

    The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin

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    8/39

    Here’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California

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    9/39

    Divinity Candy

    Every Christmas my grandmother and I made divinity candy, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee

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    10/39

    Taste of Home

    Slow-Cooked Chicken a la King

    When I know I'll be having a busy day with little time for cooking, I prepare this tasty main dish. Brimming with tender chicken and colorful vegetables, it smells so good while cooking. —Eleanor Mielke, Snohomish, Washington

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    11/39

    Taste of Home

    Derby Hot Browns

    This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. —Taste of Home Test Kitchen

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    12/39

    Vanilla White Chocolate Mousse

    I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe. It's so pretty with almonds and raspberries on top. —Marina Castle, Canyon Country, California

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    13/39

    Taste of Home

    Simple Waldorf Salad

    This is my go-to salad when I need a quick little meal. When I want a sweeter taste, I use whipped cream instead of yogurt. —Wendy Masters, East Garafraxa, Ontario

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    14/39

    Taste of Home

    Old-Fashioned Butterscotch Cake with Penuche Frosting

    My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. —Beth Vorst, Columbus Grove, Ohio

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    15/39

    Taste of Home

    Makeover Deviled Eggs

    This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen

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    16/39

    Chicken Salad Croissant Sandwiches

    Parmesan cheese and dill make this the most incredible chicken salad I’ve ever tasted. These sandwiches are a simple entree to serve at parties, showers or picnics.—Jaclyn Bell, Logan, Utah

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    17/39

    Classic Pineapple Upside-Down Cake

    A classic recipe like this never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas

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    18/39

    Taste of Home

    Fluffy Cranberry Mousse

    This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. —Helen Clement, Hemet, California

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    19/39

    The Ultimate Chicken Noodle Soup

    My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado

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    20/39

    Salmon Mousse Cups

    I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona

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    21/39

    Taste of Home

    Blackened Pork Caesar Salad

    When I cook, the goal is to have enough leftovers for lunch the next day. This Caesar with pork has fantastic flavor even when the meat is chilled. —Penny Hedges, Dewdney, British Columbia

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    22/39

    Taste of Home

    Strawberry Charlotte

    My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. —Scarlett Elrod, Newman, Georgia

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    23/39

    Taste of Home

    Summer Tea Sandwiches

    These dainty tea sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. —Taste of Home Test Kitchen

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    24/39

    Taste of Home

    Hearty Manhattan Clam Chowder

    This veggie-packed clam chowder is savory and satisfying. Butter up some crusty bread and you'll have yourself a complete meal. —Carol Bullick, Royersford, Pennsylvania

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    25/39

    Old-Fashioned Tapioca

    My family loves traditional tapioca, but I don’t always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. —Ruth Peters, Bel Air, Maryland

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    26/39

    Taste of Home

    Warm Spiced Cider Punch

    This is a nice warm-up punch. I like to serve it when there is a nip in the air. The aroma of the apple cider, orange juice and spices as the punch simmers in the slow cooker is wonderful. —Susan Smith, Forest, Virginia

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    27/39

    TMB studio

    Cheesy Cream of Asparagus Soup

    Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. —Muriel Lerdal, Humboldt, Iowa

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    28/39

    Jazzy Gelatin

    Finish things off with a bang with this colorful gelatin garnished with fresh grapes. Chock-full of mandarin oranges and crushed pineapple, it's so refreshing that guests won't be able to refrain from seconds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    29/39

    Bourbon-Glazed Ham

    Smoky and sweet flavors come through in every bite of this Kentucky-style ham. Since I found this recipe, it’s the only ham I make. —Sue Schiller, Tomahawk, Wisconsin

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    30/39

    Taste of Home

    Honey Whole Wheat Rolls

    Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma

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    31/39

    Garden-Fresh Seafood Cocktail

    For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan

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    32/39

    Taste of Home

    Super Grilled Cheese Sandwiches

    Heat up your indoor grill to make these ooey-gooey grilled cheese sandwich recipes. They're delicious served with soup! —Debbie Murray, Fort Worth, Texas

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    33/39

    Olive-Stuffed Celery

    My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. —Stacy Powell, Santa Fe, Texas

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    34/39

    Taste of Home

    Authentic German Potato Salad

    This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri

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    35/39

    Taste of Home

    Strawberry Ladyfinger Icebox Cake

    This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California

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    36/39

    Mom's Favorite Olive Burgers

    When she was in her 80s, my mom would reminisce about the olive burgers at Coney Island she loved. I used her instructions to make them and ended up pleasing both of us. —Lorraine Hickman, Lansing, Michigan

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    37/39

    Taste of Home

    Apple Cinnamon Jelly

    I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade—what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! —Nancy Jenkins, Fullerton, California

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    38/39

    Taste of Home

    Peach Bavarian

    Fruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey

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    39/39

    Taste of Home

    Spiced Devil's Food Cake

    One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon

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    Originally Published: December 31, 1969

    Vintage Recipes from the '20s Worth Trying Today (40)

    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 '20s Worth Trying Today (2024)

    FAQs

    What food was popular in the 20s? ›

    Here's some other ideas.
    • Ribbon sandwiches (cucumber, smoked salmon, cream cheese)
    • Oysters.
    • Deviled eggs.
    • Stuffed mushrooms.
    • Crudites with dips.
    • Salmon Mousse on sliced rye bread.
    • Roasted nuts.
    • Olives.

    What food do you serve at a Roaring 20s party? ›

    For a cocktail party, hors d'oeuvres like shrimp cocktail, crab cakes, stuffed mushrooms as well as cheese trays and finger sandwiches were popular 20s fare. When planning a sit-down dinner, salad or soup along with a main course of smoked ham or roasted turkey will please your guests while staying on theme.

    What did people cook on in the 1920s? ›

    The appliance consisted of multiple gas-fed burners (our Stewart has four) with an exposed manifold and hand controls in front. Next to the burners was a baking oven above with a broiler oven below. Oven temperatures were controlled by a wonderful invention, the heat regulator (note side of oven.)

    What food was invented in 1924? ›

    The cheeseburger's genesis can be traced back to 1924 in Pasadena, California. It was the first time "The Original Hamburger with Cheese" appeared on a menu. The legend takes us to Colorado Boulevard (then Route 66), where The Rite Spot once stood and the cheeseburger was born.

    What snack foods became popular in the 1920's that we still eat now? ›

    On the other hand, the Baby Ruth bar and Wonder Bread were both invented in 1920, Popsicles came out in 1924, Hostess cakes and Kool-Aid were products of 1927 and Velveeta cheese was introduced in 1928.

    What do you serve at a Gatsby party? ›

    Best Great Gatsby Party Food Ideas
    • Get a Decorative Cake. ...
    • Crab Cakes. ...
    • Shrimp Cocktail. ...
    • Deviled Eggs. ...
    • Sugar Glazed Ham. ...
    • Red Velvet Cake. ...
    • Champagne Tower. ...
    • Spiced Mixed Nuts.
    Jan 10, 2024

    What were the popular entrees in the 1920s? ›

    Dinner- Home dinners typically followed a formula of meat, starch, vegetable sides and a weird salad. Chicken a la King was popular. Jell-o salads like this 1920's ginger ale salad could be found in any cookbook. For dessert, an icebox cake made from cookies set in the ice box or newly invented refrigerator.

    What did they eat during The Great Gatsby? ›

    Alas, for party planners yearning to know “What would Gatsby serve?” Fitzgerald provided plenty of boozy atmosphere in his Prohibition-era tale, but the menu details are sparse. According to the four most detailed food scenes in “The Great Gatsby,” you'll be serving a lot of orange juice. Also pastry pigs, old sport.

    What candy was popular in the 1920s? ›

    1920s. The 1920s featured a continued focus on chocolate as O'Henry Bars, Zero bars, Reese's Peanut Butter Cups, Baby Ruth, Mounds, Milky Way, and Mr. Goodbar all entered the scene. The 1920s introduced dextrose, a corn syrup, as a new cheap ingredient to replace sugar.

    What did flapper girls eat? ›

    Inspired by the burgeoning film industry, they ate only oranges, grapefruit, toast, and eggs. But strict diets were no easier to follow back then than they are now. Yvonne Blue was a Chicago teenager who came of age in the 1920s.

    What did people eat at Christmas in the 1920s? ›

    Some people still ate goose, but turkey was the most popular centrepiece in the 1920s and 1930s, and it was usually served with bread sauce.

    What were the finger foods in the 1920s? ›

    Most Popular 1920s Finger Foods – Hors D'oeuvres

    Finger foods became popular in speakeasies as a way to serve small bites while patrons enjoyed their cocktails. Deviled Eggs – Although deviled eggs have been around since ancient Rome, they became wildly popular in the 1920s.

    What did they eat in 1923? ›

    Breakfast was a hearty affair, with foods like eggs, bacon, porridge, and bread commonly consumed. Many products we take for granted today—pasteurized milk, bottles of orange juice, prepackaged cereals, or convenient to-go coffee—were nowhere to be found.

    What did Americans eat in the 1920s? ›

    By the 1920's and 1930's the out- lines of what became American- standard meals were common. The breakfasts that in earlier years were heavy on meats and breads became citrus fruit, dry cereal and milk, or eggs and toast. Lunches were light: sandwich, salad, soup.

    What was a main course meal in the 1920s? ›

    When it comes to the main course, it's all about meat. Consider making Chicken à la King, a delightful mix of chicken, mushrooms, and green peppers in a creamy white sauce, served either on bread or in a vol-au-vent. A standing rib roast accompanied by horseradish sauce was also a popular main dish of the era.

    What were the most popular items in the 20s? ›

    Newly developed innovations like radios, phonographs, vacuum cleaners, washing machines, and refrigerators emerged on the market during this period. These new items were expensive, but consumer-purchasing innovations like store credit and installment plans made them available to a larger segment of the population.

    What was popular in the 20's? ›

    At the same time, jazz and dancing rose in popularity, in opposition to the mood of World War I. As such, the period often is referred to as the Jazz Age. The 1920s saw the large-scale development and use of automobiles, telephones, films, radio, and electrical appliances in the lives of millions in the Western world.

    What was junk food in the 1920s? ›

    1920s: Mounds Bar, Popsicles, Reese's Cups, Baby Ruth

    The "Indescribably Delicious" Mounds bar was one of the first hits of the new decade. Comprised of dark chocolate and coconut filling, Mounds was created by the Peter Paul Candy Manufacturing Company in 1920.

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