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Vintage Apple Recipes
During the 1950's, 60's, and 70's, I was growing up. My favorite time of the day was when we would sit down for meals. Everyone one was there, my mom, my sister, my dad, my dog - Scamp, 2 Siamese cats, and two bright blue parakeets sitting in their cage.
We had no air-conditioner, so summertime all the windows were open. You could hear all the neighborhood sounds floating in.
If I close my eyes and think real hard, I can still hear the lawn mowers brumming, the locus noises coming from the trees, and the sound of Keith Kuhner riding his big wheel across the street.
Everything and everyone was full of life. It don't get better then that.
Then vegetables and fruits all had a season. You didn't get oranges all year round. You had to wait for strawberries, blackberries, and cherries to come in season. One of my all time favorite seasons was the end of summer, when the apple trees were ready to give up their fruit.
Apples. So simple, so delicious. Some tart, some sweet and mushy, some sharp and crisp. Each apple has it's own special taste and each taste calls for a special recipe.
For quite some time, I have collected vintage recipes from those long ago decades. Now you might say, I am trying to relive my past, those special glory days and you would be right. I won't argue.
Those were the days when everything was right with the world and here are the recipes to prove it.
Free vintage apple recipes from the decades of the 1950's, 60's, and 70's. Please enjoy this - once upon a time.
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Prepare sliced apples as you would for pies. Place a layer of apples, 2 or 3 inches thick, in the crisper of refrigerator or granite pan. Scatter 1 cup of sugar over apples. Continue placing apples in container and add 1 cup of sugar to each layer, having 3 layers in all when finished. Place in refrigerator and leave over night. The next morning, place apples in jars and divide liquid evenly and pour over each jar. There will not be enough liquid to cover apples, probably about 3 inches in each jar. Cold pack 20 minutes and use like sliced apples for pies. Ten quarts of sliced apples will usually make 7 quarts when placed in jars. Process as usual.
Mrs. Vane Fretwell of Clarksburg said, "You can't buy canned goods like mother use to can if you had barrels of money, so can them yourself. A few jars at a time will be a great saver on the grocery bill."
Only notation on recipe was the name
Evelyn's
1/2 cup melted Spry
1 cup sugar
1 egg
2 diced up apples - peeled
1/2 cup walnuts
1 cup flour
1/2 tsp baking powder
1/2 tsp soda
1/4 teaspoon salt
1 teaspoon cinnamon
Mix shortening, sugar, and egg
Beat
Have sifted together the baking powder, soda, salt, cinnamon
Add apples and nuts
Spread in 9 x 9 pan
Bake at 325 degrees for 45 minutes.
Cool in pan.
Add one more apple if you want more.
Read "Santa and the Magic Key". An entertaining story for the holidays, plus recipes for your Christmas. A story by Robin Wallace.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon.
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
Apple Brown Betty
1/2 cup butter
2 1/2 cups coarse soft bread crumbs
1 1/2 teaspoons grated lemon rind
Juice of 1 lemon
3 cups thinly sliced tart green apples
1/2 teaspoon cinnamon
3/4 cups sugar
In a skillet melt the butter; add crumbs and lightly brown, stirring often. In a mixing bowl mix together the remaining ingredients. Place half this apple mixture in an oblong glass 1 1/2 quart baking dish - like a 10 x 6 x 1 3/4 inches or something close. Sprinkle with half the crumbs; add another layer of the apple mixture and top with the remaining crumbs. Cover tightly with foil and bake in preheated 375 degree oven for 20 minutes. Uncover and bake until apples are tender and pudding is golden brown - about 20 minutes longer. Apples will sink and pudding will be a thin layer. Best to serve hot or warm with pour cream or vanilla ice cream. Makes 6 servings.
Apple Dumplings
from the recipe box of Mrs. Leslie Holdsworth
2 cups of sifted pastry flour
2 teaspoons of baking powder
1/3 teaspoon of salt
4 tablespoons of shortening
2/3 cup of mil
1/2 cup of brown sugar
1/2 to 3/4 teaspoon of cinnamon
1 teaspoon of lemon juice
1/2 cup of sugar, granulated
1/2 cup of boiling water
6 peeled and cored baking apples
Sift the flour, baking powder ad salt together. Mix in the shortening. Add the milk, using just enough to form a soft light dough. Turn onto a floured board and roll out into an oblong sheet, about 1/4 inch thick. Cut into 6 equal sized squares and place an apple in the center of each square. Fill the core cavities with the blended brown sugar and cinnamon, and sprinkle with the lemon juice. Wet the edges of the dough then draw-up over and around the apples, pinching the edges together so they will not open while baking. Place side by side in a baking dish or pan and pour around the dumplings a syrup made by boiling water and granulated sugar together for 3 minutes. The dough may be pricked in several places with a fork to lessen the likelihood of bursting while baking. Bake in a hot oven 400 degrees from 40 to 45 minutes or until apples are tender, basting occasionally with syrup in pan.
2 Cups Diced Apple
1 Cup Sugar
1/2 Cup Shortening
! Egg
Sift Together: 1 tsp. Soda, 1 tsp. cinnamon, 1/4 tsp. nutmeg, a little mace with 1 cup flour.
Candied fruit and walnuts may be used. If so, increase the flour to dredge.
Bake in Medium oven.
Orange Sauce
4 egg yolks or 2 whole eggs
1 cup sugar
Slowly add juice of 2 oranges - use rind if desired. Cook in double boiler for 20 minutes, stirring most of the time. Cool. when ready to serve whip 1/2 pt. whipping cream. Add to orange sauce. Pour over pudding.
Serve with a smile.
Mrs. Joanna Fittro received recognition for this
Applesauce Spice Ring when she entered in
church bazaar competition.
1/2 cup of butter
1 1/2 cups of sugar
3 eggs
1 cup of sifted flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of ground cloves
1/2 cup of milk
1/2 cup of chopped dates
1/2 cup of raisins
1 cup of chopped nutmeats
3/4 cups of applesauce
1 cup of oats, uncooked
1/2 teaspoon of nutmeg
Heat oven to moderate, 350 degrees. Beat together, the butter and sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Sift together, the dry ingredients, add to butter mixture, alternately with milk. Stir in remaining ingredients. Pour into a greased and floured ring mold, 1 1/2 - 2 quart size. Bake in a preheated oven, 350 degrees, 45 to 50 minutes. Loosen edges and cool 10 minutes. Then remove from pan, cool and frost with thin orange confectioners sugar frosting
"The recipe belongs to Erika Kasberg, Gettysburg High School senior, apple dessert queen of the state, is an original one, created by her and her father, who is chef at Hotel Gettysburg. It's a variation on German streusel, a German delicacy, and baked in a pie shell. Miss Kasberg wrote out the recipe for us. It is Apple Streussel Pie. the ingredients are: For the dough, one and a half cups of sifted flour, one half cup shortening (the queen uses the yellow brand), one teaspoon of salt and three tablespoons water. Blend, roll and line pie pan. For the streusel, three and a half tablespoons butter, a quarter cup sugar, a half cup flour, a quarter teaspoon cinnamon, a quarter teaspoon vanilla, half a lemon rind grated, a dash of salt. Mix all this together until it is crumbly.
For the filling, four apples, grated, a half cup sugar, and eighth cup currants and a quarter teaspoon of cinnamon. Mix all ingredients together and fill pie shell.
Put the streusel over the apples and put a lattice crust, the strips twisted, over all. Bake at oven temperature 375 degrees for 45 minutes.
The topping which is added when the pie comes from the oven is this: Two tablespoons confectioner's sugar, a half teaspoon of vanilla, a little lemon juice. This is mixed together and spread on.
The queen hopes to be a domestic science teacher. If a prediction might be permitted, she won't teach long. Some man will taste that pie and carry her off to his kitchen for a full time job."
Baked Apple Dumplings
A recipe from Mrs. R. B. McNemar - circa 1957
Make baking powder biscuit dough using the following:
3 cups flour
4 teaspoons baking powder
2/3 teaspoon salt
1/4 cup shortening
3/4 to 7/8 cup water or milk
Sift dry ingredients, cut in shortening, then liquid and knead lightly. Toss on floured board and pat, roll lightly to 3/4 to 1 inch thick and cut as for biscuits. Put a quarter of a raw apple in each biscuit and fold in carefully. Place in baking pan (rough side down) and pour sauce over them with is made from 2 tablespoons butter, one cup sugar, one tablespoon flour, one pint boiling water and 1/4 teaspoon nutmeg. Bake about 20 minutes or until apples are down when tested with a fork. Oven is set at 350 degrees.
3 cups plain flour
1 tsp. soda
1 tsp. salt
2 cups sugar
3 beaten eggs
1 cup Wessen oil
1 cup Peacans (coarsly choppid)
3 cups apples - cut fine and packed in cup.
1 tsp vanilla
Bake at 325 degrees for 35 minutes or until well done.
Apple Sauce Cake A La Mode
2 Cups sifted Cake Flour
1 1/4 cup sugar
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp salt
1/2 tsp of each: allspice, cinnamon, nutmeg, cloves
1/2 cup shortening
1 1/2 cup thick applesauce
2 eggs unbeaten
1/2 cup currants or raisins
1/2 cup dates, cut in small pieces
3/4 cup walnuts, cut up
Sift flour, sugar, soda, baking powder and soda, salt and spices into mixing bowl.
Add shortening and applesauce: beat 2 minutes. Add eggs: beat 2 minutes more. Blend in fruits and nuts.
Bake in greased 8 x 12 x 2" pan in moderate oven (350 degrees) 55 to 60 minutes. Makes 12 servings.
2 cups sugar
1 cup butter
3 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
2 cups unsweetened applesauce
2 cups raisins
2 cups nuts
2 eggs
1 teaspoon vanilla
Cream shortening, add sugar gradually and cream until fluffy. Add whole eggs and beat well. Sift flour, etc, together. Add alternately with applesauce and vanilla. Stir in raisins and nuts. Bake in tube pan or loaf pan in 250 to 325 degrees for one hour and 15 minutes. Makes a 3 1/2 pound cake.
Grease 2 pie pans. Peel and slice thin, 4 cups of apples. Place in pans and mix 1/2 cup of sugar and 1 teaspoon of cinnamon. Sprinkle in pans and mix 1/2 cup of sugar and 1 teaspoon of cinnamon. Sprinkle over apples and let stand while you sift together 1 cup of flour, 1 cup of sugar, 1 teaspoon of baking powder and a dash of salt, all in a 2 quart bowl.
Mix in another bowl: 1 beaten egg, 1/2 cup of milk, 3 tablespoons of water, 1/2 cup of melted butter or margarine. Add all at once to flour mixture. Stir until smooth. Pour over apples and bake in 325 degree oven, until well browned. Bake below center of oven.
This recipe came from Miss Eva Bull, circa 1950 something.
Victorian Applesauce Cake
2 cups sifted cake flour
1 1/2 cup sugar
1 1/2 tsp soda
1 tsp. salt
2 Tbsp. cocoa
12 tsp. cloves, allspice, and nutmeg
1/2 cup Spry
1 1/2 cups unsweetened applesauce (use 1/4 cup less sugar with sweet apple sauce)
2 eggs, unbeaten
3/4 cup nuts
3/4 cups dates
3/4 cups raisins
1/3 cup citron (diced) (optional)
Topping
1/4 cup nuts, chopped
2 Tablespoons brown sugar
Sift flour, sugar, soda, salt, cocoa, and spices into mixing bowl. Drop in Spry. Add applesauce, beat 2 minutes. Add chopped nuts and fruits, covered with flour. Mix thoroughly (by hand). Pour batter in prepared 8 1/2 " tube pans or what have you. Sprinkle nuts and sugar topping over batter. Bake in moderate oven 350 degrees for 1 hour and 25 to 35 minutes.
Apple Crisp by Helen B.
This recipe was found in a tin recipe box. Circa 1950's by the look of the box. Recipe added to website 1-19-2008
Mix: 1 quart of apples that have been peeled and sliced - (can use frozen apples), 1/4 cup water and 1/4 teaspoon cinnamon. Place in shallow pan or casserole. Mix the following and spread over apples, patting with hand to make a smooth surface: 1/2 cup butter, 1 cup sugar, 3/4 cups flour. Bake about 40 minutes at 325 degrees or until apples are tender. (Best served warm with cream)
1/2 Cup shortening
1 Cup brown sugar
1 Cup cold, unsweetened applesauce
2 Cups all purpose flour
1 tsp. soda
1/2 tsp salt
1 tsp. cinnamon
1 tsp. powdered cloves
1 Cup raisins and nut - cut fine.
Cream shortening, beat in sugar gradually. Add in applesauce. Add flour sifted with soda, salt and spices. Add raisins and nuts. Spread in 2 buttered and floured 9 inch pans. Bake 40 minutes at 350.
Ingredients:
1 3/4 cups sifted flour
1/2 teaspoon double-action baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup shortening
1 cup sugar
1 egg, unbeaten
1 cup thick, sweetened applesauce
1/2 cup raisins
1/2 cup chopped nut meats
Sift flour, measure, add baking powder, soda, salt and spices, and sift again. Cream shortening, add sugar and cream well. Add eggs and beat well. Add flour, alternately with applesauce, mixing thoroughly. Add raisins, nuts and blend. Drop from teaspoon on greased baking sheet 2 inches apart. Bake in moderate oven 375 degrees for 15 minutes, or until done.
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