Yankee Magazine's Lost and Vintage Recipes Recipes

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These are Yankee Magazine’s Lost and Vintage Recipes.

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Here's another from Yankee's former “Recipe with a History” column. Dorene Lengyel of Lynnfield,...
The almond has been a treasured ingredient as long as recorded history. It played an important role...
Serving poached vegetables in vinaigrette sauce is one of the French techniques that Julia Child...
Searching Yankee's archives for appetizers from the 1930s, 1940s, and 1950s, we came across a...
We love a good heirloom tomato salad as much as anyone, but it’s nice to remember the magic that a...
In 1954 a pair of young Nebraskans headed west to open a 120-acre dude ranch near Santa Barbara,...
Technically, butterscotch is a hard candy, a somewhat less-cooked form of toffee that dates back to...
Most people agree that saltwater taffy was first popularized at Fralinger's, a shop on the Atlantic...
This old-time confection dates back to the mid-1800s and remains a favorite Halloween treat. The...
Knowing how to make a quick batch of these airy cheese puffs is one of the best skills a hostess...
Cheese-based hors d'oeuvres have always been a New England mainstay, particularly during the era...
The origins of this recipe are fodder for a good debate, best over a plate of this corn-and-cheese...
This recipe was a 1959 contribution by a reader named Mrs. Pauline McConnell, who wrote, “I wish...
Chestnut soup, chestnut dressing, chestnut desserts—all remind us of the British roots of many...
Pâté, once an entertaining staple, is generally thought of as a luxury item today, which seems...
This is a modern interpretation of the classic Waldorf salad–a creation of Oscar Tschirky, the...
When guests are on their way (or you are the guest on your way out the door), preparing an...
Sponge cakes are a late-18th-/early-19th-century creation, achieving a light texture through...
Fresh summer corn is best served in the simplest ways. Too many other ingredients and you'll miss...
When the first European settlers began experimenting with the “Indian” corn that sustained them,...
This sweet, berry-infused liqueur makes a lovely variation on a Kir Royale when mixed with...
In 19th-century Appalachia, a stack cake served as a potluck wedding cake, as members of the...
In 1960 Time magazine noted a new snack that had commandeered the cocktail party circuit: “Rarely...
For a hardy root vegetable, parsnips have a remarkably tropical flavor, one that goes so...
“When I was a teenager in New Hampshire in the 1950s, we had a Concord grapevine that grew on the...
America went mad for breakfast cereals in the late 1800s, when the Kellogg brothers founded the...
Said to have been President Eisenhower's favorite dressing, this concoction turns a green salad...
Here's the perfect solution for early-summer tomato cravings (or for those end-of-season fruits...
Apple dumplings have roots in Pennsylvania Dutch country, where the pastries emerged as a clever...
Molasses-spice cookies date back to the Colonial era, but this variation with rum in the batter...
This soup needs a bit of simmering time, which makes it a perfect choice for Sunday lunch or dinner...
A lobster could hardly hope to meet a more glorious end—a wonderful way to highlight the...
From 1966 to 1994, Sylvia Hocking of Thomaston, Maine, ran a small home-based bakery that brought...
Bliss! A light, lemony cookie that's a snap to make. Cornstarch makes them truly melt-in-your-mouth...
This recipe comes from Mary Connelly Benway, whose mother made it for her brood of 10 children. “My...
Even if you’ve never made candy before in your life, give this fudge a try. True to its name (and...
A combination of cranberry beans and corn kernels, succotash was one of the first foods that the...
Before the American Revolution, Newport, Rhode Island, was the rum capital of the world. And during...
This is a refreshing beverage. If you find it too strong, or if you like some pizzazz in your drink...
A slump is a fruit dessert made in a skillet and topped with sweet biscuits. It's a variation on...
You may be familiar with this recipe’s better-known cousin, apple butter, all well and good. But...
“My husband's godmother made this pineapple cake whenever we visited her in the Catskills,” wrote...
If rolling up a cake intimidates you, don't roll from the short end, but rather from the long side...
Here's the soup that inspired the Campbell's classic. Cream of mushroom soup was wildly popular in...
Rum punches have a long history in this country. Famed chef Jacques Pépin serves this punch at his...
Mac-and-cheese—essentially a gratin made with pasta—is one of America’s favorite foods. So why not...
This simple recipe comes from the kitchens of Sterling College in Vermont, where chef Anne...
This holiday drink, a variation on eggnog made with brandy, was first invented by a British...
This refreshing late-1800s cocktail from Old New York is a perfect summer sipper for a group.
The peppery flavor of watercress is complemented by the warming qualities of fresh ginger root. It...
These pancakes are a great way to serve summer’s most abundant vegetable. They go well with most...

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