Estimated reading time: 14 minutes
We all have those one or two recipes from grandma that have been passed down for generations, and they bring back so many memories of family fun around the table. However, what about old-school recipes that have been forgotten?
While the depression greatly affected how people fed their families, we can’t overlook the imagination and tenacity of past generations. Many of these recipes are easy on the budget, which makes them a great choice to add to modern tables, given the recent rise in inflation at the grocery store.
These old-school recipes may sound odd, but they are quite delicious! Consider trying one of these vintage recipes out, and you may even add one to your regular meal rotation.
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Main Dishes
Vintage recipes were designed to be hearty and feed a crowd. Families often had a lot more kids in the house than we do these days, making it even more important to satisfy bellies and stretch the budget.
Beef Stroganoff

This is something my mom used to make on a regular basis, so when I grew up, I was surprised to learn that my wife and pretty much anyone I talked to had either never heard of it or never tried it.
Beef stroganoff features strips of beef cooked in a creamy sauce with mushrooms and onions. It's often served over egg noodles, but I prefer white rice. The following recipe comes from Betty Crocker.
Ingredients:
- 1 1/2 pounds beef sirloin steak, 1/2 inch thick
- 8 ounces fresh mushrooms, sliced (2 1/2 cups)
- 2 medium onions, thinly sliced
- 1 garlic clove, finely chopped
- 1/4 cup butter
- 1 1/2 cups beef broth
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 cup flour
- 1 1/2 cups sour cream
- 3 cups hot cooked egg noodles
Directions:
- Cut beef across grain into about 1 1/2×1/2-inch strips.
- Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles or white rice.
Cabbage Soup

While you may get mega Charlie and the Chocolate Factory vibes with this recipe, it was a staple for many homes for a good reason. Cabbage soup takes a cheap and easy-to-find vegetable and turns it into something that could fill you up.
Even if the main part of the soup consisted of hot water, many families relied on soup to help fill up bellies, and they could be stretched to accommodate guests or random neighborhood kids by just adding a bit more water to the pot.
Ingredients:
- 3 tablespoons olive oil
- ½ onion, chopped
- 2 cloves garlic, chopped
- 2 quarts water
- 4 cups chicken stock
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ head cabbage, cored and coarsely chopped
- 1 can Italian-style stewed tomatoes, drained and diced
Directions:
- Heat olive oil over medium heat in a large stockpot.
- Stir in the onion and garlic; cook until the onion is transparent.
- Add in the water, chicken stock, salt, and pepper.
- Bring to a boil and stir in cabbage.
- Simmer until the cabbage wilts, about 10 minutes.
- Stir in the tomatoes and return the soup to a boil.
- Simmer for about 15-30 minutes, stirring often. Serves 8.
Chicken à la King

For me, this comforting dish brings back memories of family dinners and school cafeterias. Chicken à la King is a blend of diced chicken, peas, and bell peppers enveloped in a rich, creamy sauce. It’s traditionally served over rice, toast, or puff pastry shells.
The origins of Chicken à la King are somewhat disputed, with multiple chefs and restaurants claiming to have created it in the early 20th century. Regardless of its origins, it became a household staple, especially during the mid-20th century. Its simplicity and the ability to use leftover chicken made it a favorite among busy home cooks looking to whip up a quick and satisfying meal.
The following recipe is from the April, 1916 edition of American Cookery (Boston Cooking School Magazine).
Ingredients:
- 1 cup half and half cream
- 1 cup chicken broth
- 1 teaspoon lemon juice
- 2 egg yolks, slightly beaten
- 1/4 cup of butter
- 1/4 pound mushrooms, sliced and coarsely chopped (about 1 cup)
- 1/2 green pepper, chopped
- 1 tablespoon onion, chopped
- 1 cooked chicken breast, diced into 1/2 inch pieces (or use 1 cup diced left-over chicken or turkey)
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon paprika
- Dash of pepper
Directions:
- Combine the half and half, chicken broth, lemon juice, and egg yolks in a mixing bowl; set aside.
- Melt butter in a skillet, then stir in mushrooms, green pepper, and onions.
- Using medium heat, cook until the vegetables are tender (about 5 minutes) while stirring occasionally; then stir in the diced chicken.
- Stir in the flour, salt, paprika and pepper.
- While stirring constantly, slowly pour in the combined liquids that previously had been set aside and bring to a boil over medium heat.
- Remove from heat. May be served over toast, biscuits, rice, or pasta.
Tuna Noodle Casserole

Canned tuna is often an overlooked protein that is relatively cheap. Tuna noodle casserole is an old-school dish that could feed an army and was still tasty. It includes the classic casserole mixture of protein, noodles, vegetables, and creamy sauce.
You can substitute cornflakes for the bread crumbs and add in other veggies that your family prefers. Easily double this recipe if feeding more than four people. Bring back this old-school recipe this week!
Ingredients:
- 1 can condensed cream of mushroom soup
- ½ cup milk
- 1 cup frozen green peas
- 2 cans tuna in water, drained
- 2 cups cooked egg noodles
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F.
- Mix together the soup, milk, peas, tuna, and noodles together in a large bowl.
- Season with salt and pepper.
- Pour into a greased 1.5-quart casserole dish.
- Bake in the oven for 20 minutes or until hot.
- Meanwhile, combine the bread crumbs and butter in a small bowl.
- Sprinkle the bread crumb mixture over the hot casserole and place back into the oven for 5 minutes or until the bread crumbs are golden brown. Serves 4.
Side Dishes
Classic old-school recipes included side dishes that were quick and easy to make. Both of these recipes could be seen on any table a century ago as a way to round out a meal. Just chop and chill for a classic dish that no one seems to make anymore.
Ambrosia Fruit Salad

Another old-school side dish that includes fruit and cream is the ambrosia salad. While you can find people making fruit salad these days, ambrosia salad takes it one step further by adding marshmallows.
Really, this salad could be considered dessert with how sweet it is. As with any of these classic recipes, home cooks were known for making their own versions, so use what you have on hand and be very creative with this one!
Ingredients:
- 8 ounces frozen whipped topping, thawed
- ½ cup vanilla yogurt
- 1 cup shredded sweetened coconut
- 1 can (11 oz.) mandarin oranges, drained
- 1 can (8 oz.) crushed pineapple, drained
- 1 cup maraschino cherries, drained
- ½ cup chopped pecans, optional
- 1 ½ cups mini fruit-flavored marshmallows
Directions:
- In a large bowl, stir together the whipped topping and yogurt.
- Add in the rest of the ingredients and gently fold together so that everything is combined but not crushed.
- Chill this salad for at least one hour before serving. Serves 8.
Three Bean Salad

Three Bean Salad is a classic dish often found at American cookouts and family gatherings in the mid-twentieth century. While some people still make it, you don't see it much anymore, which is a shame.
The salad combines green beans, wax beans, and kidney beans, creating a delicious mix of tastes and textures. The beans are marinated in a tangy dressing made from vinegar, oil, sugar, and sometimes, a hint of onion and spices. The following recipe is from My Homemade Roots.
Ingredients for the salad:
- 1 (14.5-ounce) can of green beans, drained
- 1 (14.5-ounce) can of yellow wax beans, drained
- 1 (16-ounce) can of red kidney beans, drained
- 1 green bell pepper, finely diced or thinly sliced
- 1 small red onion, finely diced or thinly sliced
Ingredients for the dressing:
- 1/2 cup neutral flavored oil (avocado oil, light olive oil, canola oil, sunflower oil, grapeseed oil)
- 1/2 cup apple cider vinegar
- 1/3 cup sugar (or zero-calorie sweetener of your choice) *see notes below
- 1 teaspoon salt
- 1/2 teaspoon dry ground mustard (may substitute prepared mustard)
Directions:
- Prepare the dressing by whisking together the dressing ingredients.
- Keep 1/4 cup of the dressing aside and store in the refrigerator.
- Toss the salad mixture with the remaining dressing and refrigerate until ready to serve. If time allows, marinate the salad in the fridge for at least 4 hours, and up to overnight.
- Just before serving, toss the bean salad with the reserved dressing.
Waldorf Salad

Said to originate from a fancy hotel in New York City, the Waldorf salad really isn’t fussy or fancy at all. This simple combination of fruits and vegetables makes it a great addition to any table at any time of the year.
The key to making a great Waldorf salad is to chop all of the ingredients into the same bite-sized pieces. There are many variations of this old-school dish, so mix and match to your heart’s content!
Ingredients:
- 2 cups tart apples, diced
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 cup diced celery
- 1 cup grapes, halved
- ½ cup toasted pecans or walnuts, roughly chopped
- ½ cup whipping cream
- ¼ cup mayonnaise
- ½ teaspoon salt
Directions:
- Add the diced apples into a large mixing bowl and sprinkle with sugar and lemon juice.
- Toss the apples to coat.
- Add in the celery, grapes, and nuts and mix.
- In another bowl, whip the whipping cream until peaks form, and then gently fold in the mayonnaise.
- Add the cream mixture into the apple bowl and gently fold together.
- Season with salt and fold again.
- Chill the mixture for at least one hour before serving. Serves 6.
Desserts
While some Americans have dessert with almost every meal, a dessert a century ago usually appeared after dinner. Sugar was sometimes expensive and hard to come by, so many home cooks used what they had on hand to make it work.
Bananas Foster

Another old-school dessert includes more ingredients that you probably already have in the cupboard. Bananas foster is easy to make and is a sweet mixture of fruit, rum, and ice cream, making it a real treat!
Ingredients:
- ¼ cup butter
- ⅔ cup dark brown sugar
- 3 ½ tablespoons rum
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 bananas, peeled and sliced lengthwise
- ½ cup chopped walnuts
- 1-pint vanilla ice cream
Directions:
- Melt butter in a large, deep skillet over medium heat.
- Stir in the brown sugar, rum, vanilla, and cinnamon.
- Bring to a low boil and place the bananas and walnuts into the pan.
- Cook the bananas until they have softened, about 1-2 minutes.
- Turn the bananas over in the mixture so that both sides are glazed.
- To serve, scoop ice cream into bowls and place bananas on top.
- Pour the rum sauce over the bananas. Serves 4.
Bread Pudding

Many home chefs made their own bread every day to serve to the family, and sometimes there was some bread left over. Bread pudding is a great dish that uses this old bread for a sweet treat.
It doesn’t require any kind of special ingredient and is a warm dessert, making it satisfy stomachs at the end of a hard day. Try making this dessert tonight!
Ingredients:
- 5-6 cups of bread, cut into 2-inch cubes
- 2 cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- ⅓ cup sugar
- Salt, to taste
- 2 eggs, beaten
Directions:
- Preheat the oven to 350°F.
- Grease a 1.5-quart baking dish and layer in cubed bread into the dish.
- Add milk, butter, vanilla, sugar, and salt into a small saucepan over low heat.
- Cook the mixture together until the butter melts, then take it off the heat and allow it to cool.
- Once the milk mixture is cool, add eggs to the pan and whisk.
- Pour the mixture over the bread and allow the bread to soak in the liquid for at least an hour.
- Bake the bread pudding for 30-45 minutes, or until custard is set and edges are brown.
- It is okay if the middle is still a little wobbly.
- Serve warm or at room temperature. Serves 6-8.
Pineapple Upside-Down Cake

This delicious dessert that has been charming diners since the early 20th century. It's is known for its signature top layer of caramelized pineapples with a cherry in the center of each ring, all set beautifully against a golden brown cake.
The process involves arranging the pineapples and cherries at the bottom of a cake pan, then pouring the batter over them. Upon baking, the cake is flipped upside down to reveal the artfully caramelized fruit topping.
It peaked on popularity about 100 years ago, but it's been making a comeback recently. Try it out at your next family gathering. The following recipe comes from Taste of Home.
Ingredients:
- 1/3 cup butter, melted
- 2/3 cup packed brown sugar
- 1 can (20 ounces) sliced pineapple
- 1/2 cup chopped pecans
- 3 large eggs, separated, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 9 maraschino cherries
- Whipped topping, optional
Directions:
- Preheat oven to 375°.
- In an ungreased 9-inch square baking pan, combine butter and brown sugar.
- Drain pineapple, reserving 1/3 cup juice.
- Arrange 9 pineapple slices in a single layer over sugar mixture (refrigerate any remaining slices for another use).
- Sprinkle pecans over pineapple; set aside.
- In a large bowl, beat egg yolks until thick and lemon-colored.
- Gradually add sugar, beating well.
- Blend in vanilla and reserved pineapple juice.
- Combine flour, baking powder and salt; add to batter, beating well.
- In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter.
- Spoon into pan.
- Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
- Let stand 10 minutes before inverting onto a serving plate.
- Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.
Final Thoughts
These old-school recipes may not be modern dishes, but they did the job of filling up bellies and satisfying the taste buds of our grandparents a century ago. Step back in time and consider making one main dish, side dish, and dessert for your crew this week as an ode to the good old days.
No matter what you choose, you’ll get a different mix of flavors, and a meal that is light on the budget since most of these ingredients are already in your kitchen.
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One of our favorite old family recipes is Colcannon. It’s a mixture of Mashed Potatoes and Boiled Cabbage. A staple in Ireland years back especially when all you had on hand was tatties and kale.
As you’re mashing the potatoes, add strained boiled cabbage (cut into 1″ pieces or shredded), and mix well together. We also add a cup or two of shredded cheddar or Colby jack cheese, and sometimes bacon bits or small cubed ham, if we want to turn it into a main course. Sometimes, we’ll use sour cream instead of milk in the mashed potatoes to make it a touch richer tasting.
I can remember my Grandmother always pulling a pot out of the icebox and placing it on the stove to simmer. As she prepared dinner, she would add various left over into the pot and simmer them till bedtime and the pot was returned to the icebox. In the end, we’d have a soup/stew and bread night. If there were leftovers, the pot returned to the icebox, if not, she’s clean it, and the process would start over. As we lived in cattle country, beef was always on the menu. By the time it was ready to serve, you’d have the best tasting vegetable beef soup/stew you could ever have.
Actually I make all of these but the bananas foster…lol Love these, please keep the recipes coming!
Bread pudding is often found in the dessert round of cooking competition shows.
My MIL was a cook in a high end department store and at the end of the day all bread products including pastries were tossed – available to employees. She would take the pastries and make bread pudding – no sugar needed to be added and it was different every time.
Disingenuous title. No one makes anymore…???? Perfect example of an own goal.
Actually I make four of the six. The other two, I don’t care for, but thanks for the reminder about tuna noodle casserole. I actually like it very much and like to cook something that will give me two or three meals.
I grew up with bread pudding and my own family grew up with bread pudding. i also still make that and my grandmother made chocolate bread pudding.. Another easy dish to make from scratch is called Chocolate Sop, serving that with hot biscuits! Down on the island where I grew up. even the younger generations know about Chocolate Sop!
I don’t know who Nobody is but with the exception of those I’ve never liked, I make most of these. Favorites are stroganoff and bread pudding although we’ve made waldorf and ambrosia in the last couple months.