Vintage Recipes from The Past - NewsBreak (2024)

The 1940s was a time when life was simpler, and resourcefulness was key. With World War II impacting daily life, people had to make do with limited ingredients and rationing. Despite these challenges, homemakers of that era managed to create delicious and comforting meals that have stood the test of time. These vintage recipes offer a glimpse into the past and a reminder that classic dishes can still bring joy to our modern tables. During that era, Mom made several easy recipes with whatever we had in the house for pantry ingredients that were affordable. Sloppy Joes, Spanish Rice, Tuna Noodle Casserole from scratch (as shown in the photo below) lots of Bean or Pasta Recipes that had very few ingredients and could feed a large family easily.

1. Creamed Chipped Beef on Toast:

Background: Also known as "S.O.S.", Creamed Chipped Beef on Toast was a staple in military mess halls during World War II. It's a simple and hearty dish that made use of canned chipped beef, which was readily available due to its long shelf life. The creamy sauce and tender beef served over toast provided sustenance and comfort to servicemen and families alike.

Recipe: Ingredients:

• 2 cups dried chipped beef
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste
• Toasted bread slices

Instructions:

1. Rinse the chipped beef under cold water to remove excess saltiness. Tear it into small pieces.
2. In a saucepan, melt the butter over medium heat.
3. Stir in the flour to create a roux and cook for a minute.
4. Gradually add the milk while stirring continuously to avoid lumps.
5. Add the torn chipped beef to the sauce and let it simmer until the sauce thickens.
6. Season with salt and pepper.
7. Serve the creamed chipped beef over toasted bread slices.

2. Tuna Noodle Casserole:

Background: Tuna Noodle Casserole emerged as a practical and economical dish during the 1940s. With canned tuna being a reliable source of protein and egg noodles being a pantry staple, this casserole quickly became a favorite for busy families. It exemplified the ingenuity of wartime cooking, combining simple ingredients into a flavorful and filling meal. This version was made with soup, Mom made her's from scratch you can find here.

Recipe: Ingredients:

• 8 oz egg noodles, cooked and drained
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 cup frozen peas, thawed
• 1 can (6 oz) tuna, drained and flaked
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Crushed potato chips for topping

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cooked egg noodles, cream of mushroom soup, peas, tuna, milk, and half of the shredded cheese. Mix well.
3. Season with salt and pepper to taste.
4. Transfer the mixture to a greased casserole dish and top with the remaining shredded cheese.
5. Sprinkle crushed potato chips over the cheese layer.
6. Bake in the preheated oven for about 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

3. Deviled Eggs:

Background: Deviled eggs have been a beloved appetizer for generations. During the 1940s, they gained popularity due to their simplicity and versatility. Eggs were relatively affordable and abundant, making them a go-to ingredient for many dishes. Deviled eggs provided a tasty and elegant option for gatherings and social events. Mom did ours a little differently and garlic with spicy mustard was in them you can find her recipe here for her version of Deviled Eggs

Recipe: Ingredients:

• 6 hard-boiled eggs, peeled and cut in half
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika and chopped fresh parsley for garnish

Instructions:

1. Carefully remove the yolks from the halved eggs and place them in a bowl.
2. Mash the yolks with a fork and add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Mix until smooth.
3. Spoon or pipe the yolk mixture back into the egg white halves.
4. Garnish with a sprinkle of paprika and chopped fresh parsley.
5. Chill in the refrigerator for at least 30 minutes before serving.

4. Pineapple Upside-Down Cake:

Background: Pineapple Upside-Down Cake gained popularity in the 1940s as a delightful dessert that could be made with simple pantry ingredients. Canned pineapple rings and maraschino cherries were used to create the classic topping. The cake's unique presentation, with the fruit on the bottom and the cake inverted for serving, added to its appeal during a time when creativity in the kitchen was celebrated. Our pineapple upside-down cake is a tropical version you can find here.

Recipe: Ingredients:

• 1/4 cup butter
• 2/3 cup packed brown sugar
• 7-8 canned pineapple rings
• Maraschino cherries
• 1 1/3 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup pineapple juice
• 1 teaspoon vanilla extract
• 1 egg

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Melt the butter and pour it into a round cake pan. Sprinkle brown sugar evenly over the butter.
3. Arrange the pineapple rings on the brown sugar and place a maraschino cherry in the center of each ring.
4. In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.
5. Add vegetable oil, pineapple juice, vanilla extract, and egg. Mix until well combined.
6. Pour the batter over the pineapple and cherries in the cake pan.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool for a few minutes, then carefully invert it onto a serving plate.

The recipes from the 1940s reflect a time when resourcefulness and creativity were essential in the kitchen. Despite the challenges of that era, people managed to create delicious and comforting dishes that have continued to hold a special place in our hearts. These vintage recipes not only offer a taste of the past but also remind us that simplicity and tradition are timeless, and retro recipes can still bring joy and nostalgia to our modern tables.

5. Peanut Butter Cookies

Background: The 1940s were marked by the aftermath of the Great Depression, which had a lasting impact on people's attitudes toward resourcefulness and frugality. Depression-Era Peanut Butter Cookies embody this ethos, as they were created to make the most of limited ingredients. With simple pantry staples like peanut butter and oats, these cookies offered a comforting treat during a time when extravagance was rare. These were always a treat we always put Chocolate Chips in our Version of Peanut Butter Chocolate Chip Cookies, you can take a look at our recipe here.

Recipe:

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the creamy peanut butter, granulated sugar, egg, and vanilla extract. Mix until the ingredients are well incorporated.
3. Stir in the rolled oats until they are evenly distributed throughout the cookie dough. The oats provide texture and substance to the cookies.
4. Scoop spoonfuls of the cookie dough and roll them into balls. Place the balls onto the prepared baking sheet, leaving some space between them to allow for spreading.
5. Use a fork to create a crisscross pattern on top of each cookie. Dip the fork in a bit of sugar before pressing down to prevent sticking.
6. Bake the cookies in the preheated oven for about 10-12 minutes, or until they are golden brown around the edges.
7. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. This will help them set before transferring to a wire rack to cool completely.
8. Enjoy these Depression-Era Peanut Butter Cookies with a glass of milk or a cup of tea. Their simplicity and nutty flavor are a reminder of an era when making the most out of basic ingredients was a necessity.

Here are some Vintage Cakes to Try:

Spanish Bar Cake

Hot Milk Cake

Sour Milk Cake

Mayonnaise Cake