Recipes

Here is an assortment of recipes for popular foods from famous restaurants of the past. Please note that I have not tested them. Temperatures are Fahrenheit. At times the recipes can be maddeningly vague, incomplete, or just plain strange. Please let me know of other restaurant recipes or — for any daring cooks and bakers — how you fare with these.

Maxim’s (Chicago) Poires Helene

With the woodwork, lamps, china, and all the other furnishings from France needed to recreate Paris’s “La Belle Epoque” in Chicago, came eight chefs trained by Maxim’s in Paris to produce elegant dishes such as Entrecotes Bercy and Flan de Carottes. One of their fanciest deserts was Poires Helene, stuffed pears covered in chocolate. This recipe was printed in the Milwaukee Sentinel in 1963. Do you know how to powder almonds?
6 large ripe pears
1/4 cup butter
½ cup powdered almonds
1 cup granulated sugar
4 oz cooking chocolate
1 pint vanilla ice cream
drop of vanilla
1 tsp lemon juice
6 leaves of marzipan
Peel and core pears. Poach them for about 10 minutes in one-half cup sugar and one cup water with the lemon juice and a drop of vanilla until they are tender but still firm. Let cool in the syrup. Make chocolate sauce by melting the chocolate in four cups of water and two tablespoons of sugar. Bring to a boil and remove from fire. Mix the butter with the powered almonds and one-quarter cup of sugar to make a butter cream. Fill the pears with this mixture. Line a crystal bowl with the ice cream, standing the pears upright on the ice cream. Pour the chocolate sauce over it and top each pear with a marzipan leaf.

Maxwell Plum’s Chili con Carne

Maxwell'sPlumNiteJames Beard was fond of Maxwell’s Plum. He thought the restaurant was unique in being enormous yet having “really first-class food and service.” Beard denied being a food snob and said he liked the Plum’s chili just as much as most of their fancy dishes. Here is the recipe he published in his syndicated column in 1973. It starts with dried beans – I’d be strongly tempted to substitute canned. Serves 10 to 12.
2 lb dried red kidney beans
4 large onions
2 cloves
2 green peppers
3 tbsp butter
3 tbsp oil
4 or 5 cloves garlic
5 lb ground beef
1 lb ground pork
4 tbsp chili power
35-oz can Italian plum tomatoes
2 7-oz cans tomato paste
1 tbsp salt
1½ tsp freshly ground black pepper
2 tsp oregano
2 tsp ground cumin
2 bay leaves
½ tsp tabasco
½ cup chopped parsley
3 to 4 cups beef stock
Cover red kidney beans with boiling water and soak overnight. The next day cook beans in the liquid with 1 large onion stuck with cloves. Drain, reserving liquid. Saute remaining onions, chopped, and green peppers, seeded and chopped, in butter and oil until just golden. Add garlic cloves and cook 2 minutes, then add ground beef and pork and cook until browned, breaking up meat with wooden spoon. Stir in chili power and cook 5 minutes. Add plum tomatoes, tomato paste, salt and pepper, oregano, cumin, bay leaves, tabasco, parsley, and enough beef stock to just cover the meat. Simmer for 2½ hours, taste and correct seasoning, then mix in the beans and bring to a boil. If the chili is too thick, add a little of the bean liquid.

Brown Hotel’s Hot Brown Sandwich

It is said that the open-face sandwich was invented by a chef at the Louisville hotel in the 1920s, though I’ve searched and can find no mention of it anywhere until 1965. Usually the recipe appeared in newspapers during Derby week or as an solution to turkey leftovers. I used to go with friends to a St. Louis hotel once a year when we all ordered the dish, which I loved. The recipe below, coming from a latter-day chef at Brown Hotel, is said to be the original. There are many variations, some with cheddar cheese, some with tomato, mushrooms, ham, and so on. In fact I saw one using canned mushroom soup. Don’t do that. Makes four servings.
6 tbsp butter
6 tbsp flour
3 cups milk
½ cup freshly grated parmesan cheese
1 egg, beaten
S & P to taste
½ cup unsweetened whipped cream
8 slices crustless white toast
1 lb sliced turkey breast
grated parmesan for topping
8 crisp bacon slices
Fry bacon and drain, and toast bread; set aside. Over medium heat, melt butter; gradually add flour, stirring constantly until smooth. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly. Remove from heat, add parmesan cheese and stir until melted. In a small bowl beat egg; gradually add one cup of hot sauce, 1/3 cup at a time, stirring constantly. Gradually add egg mixture to remaining sauce, stirring until well blended. Add S & P and fold in whipped cream. On each fireproof dish place two slices toast, top with turkey, and pour sauce over generously. Place dishes under broiler until sauce bubbles and begins to brown. Place two slices of bacon over each serving.

Longchamps’ Petite Marmite, Henry IV

In the 1954 Longchamps Cookbook by Max Winkler, president of the chain since 1948 but an executive since 1926, says that this dish was on the menu every day. He stresses the importance of using quality ingredients and making soup stocks from scratch. Undoubtedly many medium-priced restaurants would take shortcuts if they made this dish today.
2 carrots, diced
2 white turnips, diced
1 stalk celery, diced
2 leeks, diced
½ head green cabbage, cut into small cubes
1 cup shelled green peas
2 quarts clear consommé (Longchamps made theirs from chicken or beef stock, lean beef, chicken bones, onions, celery, leeks, carrot, tomatoes, garlic, egg whites, and seasonings)
½ lb lean beef, cubed
1/4 lb cooked white meat of chicken, cubed
2 bunches chives, chopped
Marrow from beef bone
Dash Worcestershire sauce
Salt and pepper
Parmesan cheese, grated
Parboil carrots, turnips, celery, leeks, cabbage, and peas for 5 minutes. Rinse in cold water. Add clear consommé, beef, and chicken. Simmer for 1½ hours. Add chives, marrow, and Worcestershire. Season to taste. Serve boiling hot, with Parmesan cheese. Makes 6 cups.

Wolfie’s Cheesecake

In 1959 the head chef of Wolfie’s shared the restaurants’ cheesecake recipe with the public. It was especially popular with late-night guests – both Wolfie’s on Collins Avenue in Miami Beach were open all night. Wolfie’s also supplied whole cheesecakes (3 inches high) from its bakery in plain, pineapple, cherry, strawberry, and chocolate varieties. You may find this recipe disconcertingly vague at the end.
1½ lb cream cheese
5 oz sugar (just under 3/4 cup)
1 oz cornstarch (= 3 tbsp plus ½ tsp)
3 eggs
Work cream cheese with fork until soft. Add sugar and cornstarch and blend until smooth. Add eggs one at a time. Pour into round baking pan set in a large pan of water. Bake in pre-heated oven at 450° until brown on top. Then turn down oven to 350°. Test with fork for doneness.

Marshall Field’s Potato Flour Muffins

During the First World War, caterers were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.
5 egg whites
2½ tsp sugar
½ tsp salt
2½ tbsp ice water
3 egg yolks, slightly beaten
1 cup potato flour
2 tsp baking powder
Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 minutes. Makes 8 muffins.

Miss Hulling’s Sour Cream Noodle Bake

This was a Monday special at the Miss Hulling’s Cafeterias in St. Louis. The recipe was adapted for home use by the St. Louis Post-Dispatch. It doesn’t sound that good to me, but I’ve heard otherwise from a reader who used to patronize Miss Hulling’s.

8 oz package egg noodles
1 lb lean ground beef
1 tbsp butter
1 tsp salt
1/8 tsp black pepper
1/4 tsp garlic salt
8 oz can tomato sauce
1 cup cream-style cottage cheese
1 cup dairy sour cream
1 cup chopped green onions
1 cup shredded sharp Cheddar cheese
Cook noodles, rinse, and drain. Brown beef in butter and drain grease. Add salt, pepper, garlic salt, and tomato sauce. Simmer for 5 minutes. Combine cottage cheese, sour cream, chopped green onions, and cooked noodles. In a greased 2-quart casserole dish, alternate layers of noodle mixture and meat mixture, ending with meat. Top with shredded cheese and bake in preheated 350 degree oven for 20 to 25 minutes, until cheese is browned. Makes 8 servings.

London Chop House Roqueburger

Chef Pancho gave this recipe to Poppy Cannon in 1963 and she included it in her column The Fast Gourmet. According to Poppy these cheeseburgers were the “topic of much conversation, comment and curiosity” and were among the favorite menu items at both the Chop House and the Caucus Club. Make sure your cardiologist is on standby.
2½ lb ground beef (the Chop House ground their own prime aged beef trimmings)
2 eggs
2 tbsp finely chopped onion
1 tbsp finely chopped parsley
1 tsp salt
1/4 tsp pepper
1/4 lb Roquefort or blue cheese
4 tbsp butter
1 tbsp cognac
Combine ground beef, eggs, onion, parsley, salt and pepper and form into 12 patties, each ½ inch thick. For the filling, blend the cheese, butter, and cognac until smooth and form into 6 balls. Place each ball between 2 patties, pressing edges together firmly. Broil 3 to 5 minutes on each side or until the desired doneness is reached. Makes 6 burgers.

Salmon Mousse from Alice’s Restaurant

This recipe was used at the second Alice’s Restaurant on Route 183 in Stockbridge. Hard to believe that this was a take-out item. Fat content and canned salmon aside, let’s all bow our heads to those 1970s hippie cooks!
3 tbsp fresh lemon juice
3 tbsp chopped raw onion
1 envelope gelatin
½ cup of boiling water
Put all of the above into a blender and mix on high speed for one minute, adding:
½ cup mayonnaise
½ tbsp paprika
1 tbsp chopped dill seed
1 lb can salmon, drained
Dash Tabasco
Blend on high speed for one minute, adding 1 cup of heavy cream. Blend again for a few seconds. Refrigerate 3 or 4 hours. Put in mold or use as dip. Makes one quart.

automatcroppedThe Automat’s Creamed Spinach

Despite its hard surfaces and seemingly dehumanized method of delivering food, the Automat was regarded by its patrons as a comforting place to enjoy homelike food. Included in the wonderfully illustrated book The Automat, by Lorraine B. Diehl and Marianne Hardart, are recipes for familiar favorites such as baked beans, chicken potpie, and mashed potatoes.
1 lb spinach, washed and drained but not dried
2 tbsp unsalted butter
1½ tbsp flour
1/4 cup milk
1 tsp sugar
1/4 tsp salt
1/4 tsp white pepper
Add washed spinach to large pan over medium heat and cook covered about 5 minutes until thoroughly wilted. Remove from heat, cool, and chop. Set aside. Meanwhile, melt butter in medium saucepan over low heat; add flour gradually, whisking continuously and cook 1 to 2 minutes until smooth mixture forms. Continue to whisk while adding milk and cook 3 to 5 minutes until thickened. Add cooked spinach and salt and pepper, blending well. Serves 4.

Filene’s Thousand Island Dressing

In the early 1920s Filene’s department store in Boston issued a 38-page booklet called “A Few Favorite Dishes from The Filene Restaurant.” This salad dressing was included, as were chop suey, chicken a la king, and maple layer pie. Be prepared to mince.
1 tbsp minced onion
1 tbsp minced dill pickle
1 tbsp minced beet
1 hardboiled egg, minced
Sprinkle of minced chives
1 cup mayonnaise
2 tbsp chili sauce 1½ tsp Worcestershire sauce

Schrafft’s Hot Butterscotch Sauce

Being a candy store as well as a restaurant, Schrafft’s made its own ice cream sauces. This recipe is one of 45 included in When Everybody Ate at Schrafft’s, by Joan Kanel Slomanson.
1 stick butter
1 cup brown sugar
½ cup light corn syrup
1 tsp vanilla extract
½ cup heavy cream
Combine butter, sugar, and corn syrup in medium saucepan. Cook, stirring, just until the mixture gets thick and smooth. Remove from heat, stir in heavy cream and vanilla, and serve over ice cream. (I’d guess this makes a little more than a cup.)

Tarello’s Spaghetti a la Rustica

A simple 1950s recipe from Philadelphia’s Tarello’s, once located at 1623 Chestnut, illustrated by a charming painting by Jerome Kaplan.

tarellos328

Crème Vichyssoise à la Maramor

At The Maramor in Columbus OH Mary McGuckin perfected a vichyssoise without its characteristic ingredients, potatoes and leeks. And yet fans said it was better than the Waldorf’s.
5½ cups carrots, thinly sliced
4 cups chicken broth
3 tbsp raw rice
1 pint whole milk
1 pint light cream
1 tsp onion juice
3/8 tsp mace
2 bay leaves
3 drops tabasco
1/4 tsp Worcestershire
Salt to taste
1½ tsp minced chives, as garnish
Place carrots in a stew pan with chicken broth and rice; cook at slow boil 25 to 30 minutes, stirring now and then until done. Cool, press through coarse sieve to make 1 quart of puree, adding water if necessary. Set aside to cool. Combine milk, cream, seasonings and heat to just under boiling. Cool. Remove bay leaves; combine with carrot-chicken base. Pour into an earthen crock or large bowl; chill in the refrigerator. Serve in chilled cups, topping each with sprinkling of chives. Serves 6.

The Trident’s Cappuccino Sausalito

What better way was there to finish off one of the Trident’s shredded steak omelettes with brown rice on the side than with a cappuccino? To bring back memories, while gazing at San Francisco Bay try sipping this and imagining you are listening to the Kingston Trio live. Take a taxi back home.
1 cup brewed espresso or extra-strong coffee
1 qt half & half
1 tbsp vanilla
4 tbsp honey
1 tbsp cocoa
6 oz brandy
4 oz rum
5 oz Kahlua or dark Creme de Cocao
½ oz Galliano
Whipped cream and chocolate shavings
Combine espresso, half & half, vanilla, honey, and cocoa. Heat until almost boiling. Set aside and keep warm. Mix together the brandy, rum, Kahlua and Galliano. In a 6½ oz glass pour 4 oz cappuccino mixture and 1 oz liquor mixture. Top with whipped cream and sprinkle with chocolate shavings. Makes about 11 servings.

Pig’n Whistle Cheese Cake

Pig’n Whistle was a chain of California candy store restaurants which began in San Francisco in 1910. Like coffee shops, Pig’n Whistles were open from early in the morning until midnight. In the 1930s, the decade this recipe dates from, the chain did all its own baking.
1 lb dry, fine cottage cheese
3/4 cup sugar
1/4 cup flour
½ tsp vanilla
Pinch salt
2 lemons, grated and juiced
½ pt whipping cream
6 egg yolks
6 egg whites
Zweiback or plain cookies, and butter for crust
Mix cheese, flour and salt thoroughly, add grated lemon and juice and half the sugar. Add egg yolks gradually and finally the vanilla. Beat the cream stiff and fold into mixture. Then whip the six whites solid. First add the remainder of the sugar and then fold the whites into the rest of the batter. For crust, grate zweibach or cookies, dampen with melted butter and add a little cinnamon; line heavily buttered mold with mixture. Fill mold nearly to top and sprinkle with zweiback crumbs which have been flavored with cinnamon. Bake in 350° oven for 30 minutes.

L. S. Ayres’ Chicken Velvet Soup

This well-loved soup was featured in the Indianapolis department store’s tea room. The recipe came from the 1975 Better Homes and Gardens “Recipes from Famous Places.”
6 tbsp butter
6 tbsp all-purpose flour
½ cup milk
½ cup light cream
3 cups chicken broth
1 cup finely chopped cooked chicken
Dash pepper
Melt butter in saucepan. Blend in flour, then stir in milk, light cream, and chicken broth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Reduce heat. Stir in finely chopped chicken and dash of pepper. Return soup to boiling and serve immediately. Makes about 5 cups.

Miss Dutton’s Baked Swordfish with Herb Butter

In 1952, on the 40th anniversary of her popular Green Room Restaurant and Coffee Shop in Providence RI, Flora Dutton issued a leaflet with 10 recipes often requested by her guests.
3/4 lb swordfish steak, 3 inches thick
½ tsp mustard
For sauce, combine:
½ cup finely chopped parsley
1 tbsp chopped dill or chives
2 tbsp lemon juice
½ cup melted butter
Rub mustard on top and bottom of steak; salt and pepper. Brown in bacon fat or butter and then bake in frying pan or casserole at 400° for about 9 minutes, basting frequently with butter or drippings. Serve with sauce.

Trader Vic’s “Scorpion”

Around 1961 when a Vic’s opened in Washington’s Statler Hotel, this was considered quite an exotic drink. Serves 12.
1½ bottles Puerto Rican rum
2 oz gin
2 oz brandy
16 oz lemon juice
8 oz orange juice
8 oz orgeat (almond flavoring)
2 sprigs mint
½ bottle white wine
Mix thoroughly, pour over cracked ice and let stand 2 hours, adding more ice. Serve in brandy snifter or bowl with gardenias floating in it. Give your guests extra-long straws. (Ok, I admit it, the vessel pictured here is from The Kahiki.)

Ruby Chow’s Melon Soup

Ruby Chow’s Chinese Dinner Club was located on Broadway and Jefferson Streets in Seattle in the 1940s. I don’t know much about the restaurant’s history but was intrigued by this recipe.
1 lb Chinese melon, cut into bite size pieces
1 qt chicken stock
1/4 lb raw pork, diced
3 water chestnuts, peeled
1 egg
Bring stock to rapid boil in 2-quart saucepan. Add pork and sliced water chestnuts, cooking until pork is done. Add salt and melon. Boil 10 minutes, uncovered. Break egg into soup. Do not stir, leaving egg whole. Serve immediately.

Don the Beachcomber’s Cantonese Spareribs

This recipe is from the Hollywood Beachcomber at 1727 North McCadden Place ca. 1950. Better invite the whole clan because it sounds like it makes a lot.
2 sides pork spareribs
2 cups soy sauce
1 cup sugar
2 tbsp salt
2 tbsp catsup
Trim ribs and marinate for an hour in mixture of soy sauce, sugar, salt, and catsup. Roast in 400° oven for about 30 minutes. Baste at least 3 times. Roasting time will vary depending on how thick the ribs are. Serve with barbecue sauce.

Brown Derby’s Hamburger de Luxe

A recipe from Derby owner Bob Cobb at the 1628 North Vine Street location in Hollywood ca. 1950.
2 lbs ground sirloin
1 raw egg
2 cups chicken broth
½ tsp English mustard
1 tbsp salt
1 tsp black pepper
2 tbsp Worcestershire sauce
2 tsp chicken fat
de Luxe Sauce:
2 cups brown sauce (canned or from beef roast)
1 tbsp English mustard
2 tsp Sauce Diable or A-1
1 tbsp Worcestershire
½ cup catsup
2 pats butter
Chopped parsley
Mix meat, egg, and broth, then add the other ingredients. Use one full coffee cup of the mixture for each burger. Boil sauce ingredients together, adding parsley. Pour sauce over hamburgers.

Higbee Muffins

Located on the 10th floor of Higbee’s department store in Cleveland, the Silver Grille hosted daily fashion shows and won accolades from Clevelanders and guidebook writer Duncan Hines. This recipe comes from The Higbee Company and the Silver Grille (Cleveland Landmark Press, 2001), which is out of print. However, Clevelanders may also be interested in another book published by the Landmark Press, Euclid Avenue: Cleveland’s Sophisticated Lady, 1920-1970, which contains 22 recipes from Halle’s and Stouffer’s.
3/4 cup shorteninghigbeegrillelogo2401
1 cup sugar
3 egg yolks
1 tsp salt
4 cups flour
2 tbsp baking powder
2 cups milk
3 egg whites, beaten
Cream shortening; add sugar and egg yolks, and cream well. Combine flour, salt, and baking powder, and add to mixture, alternating mixture with milk, only to moisten the batter. Gently fold in beaten eggs whites. Divide the batter into well-greased muffin tins and bake in 400° oven for 20 minutes. Makes 24 muffins.

Patricia Murphy’s Popovers

There were several Patricia Murphy locations: one at 60th Street, a huge place in Westchester, and another in Fort Lauderdale. In her 1961 autobiography Glow of Candlelight, Murphy gives the recipe for her famous popovers.
1/3 tsp butter
1/4 tsp salt
1 cup sifted flour
1 cup milk
2 eggs
1 tbsp butter, melted
Put 1/3 tsp butter in each muffin pan or custard cup and heat in oven for 5 minutes while mixing batter. Sift flour and salt into bowl. Beat eggs with rotary beater, add milk and butter, beating only enough to make a smooth batter. Fill hot muffin pans or custard cups one-third full and bake in 450° oven for 30 minutes, then at 350° for 15 minutes or until firm, brown, and popped. Keep oven door closed while baking. Makes 6 large popovers or 9 small ones.

The Kahiki’s Beef Ka Tiki

The Kahiki opened in 1960 in Columbus, Ohio, and was an immediate success. This recipe was published in a professional restaurant journal in 1963. Personally, I wouldn’t be too enthusiastic about the idea of boiling beef – or the catsup – or the sugar – or the cornstarch …

kahiki1½ lb lean beef, cut crossgrain and sliced
1½ lb chopped tomatoes
1 lb precooked green pepper, chopped
1 stalk of celery, chopped
1 medium yellow onion, chopped
1 clove garlic, chopped
1 cup tomato catsup
1 tsp salt
1 tbsp sugar
½ tsp seasoning powder
1 tbsp soy sauce
2 tbsp cornstarch, dissolved in ½ cup water
Saute onion, garlic, meat in skillet. Add green pepper, tomato, celery, cornstarch mixture, catsup, soy sauce, salt, sugar, and seasoning. Bring to boil. Simmer until the water has been absorbed and the mixture thickened. Makes 4 servings.

The Aware Inn’s Swinger

This Los Angeles restaurant of the counterculture era was the sort of place that seemed as though it should have been vegetarian but wasn’t. The recipe comes from The L.A. Gourmet (1971).
3 lbs ground sirloin
2 cups minced onion
2 cups diced green pepper
2 cups chopped peeled tomatoes
½ cup chopped stuffed olives
3 cups shredded Cheddar
(the AI used Cheddar made from raw milk)
1½ tsp salt
Thoroughly mix all the ingredients and shape into six thick patties. Grill, broil, or pan-broil until desired doneness is attained and serve on toasted buns. Makes six hefty burgers.

121 responses to “Recipes

  1. hawtdawg

    Anyone have recipe for Wolfies green pickle relish? I know they were based in Chicago.

  2. Ann Harrison

    Seattle 1950-60 El Goucho’s made a wonderful sandwich of ground beef mixed with a tangy tomatoey sauce served up on a warm bun – maybe a hamburger type.
    Wanting this recipe ever since they closed down.

  3. Richard

    How can I find a recipe for Malagasy garlic chicken from the closed Kahiki restaurant in Columbus, Ohio?

    • I am not aware of a cookbook by the Kahiki so I would imagine you’d need to track down someone who had cooked there and knew the recipe. Could be a daunting task.

  4. Liz

    Looking for the recipe from the now defunct restaurants that used to be in Dillard’s (previously Stix, Baer & Fuller). It was a jello chiffon of some sort that came in Lemon, Lime or Orange. It was served as a side dish with a cold sandwich or you could order it as a dessert. It contained no fruit or nuts…it was just “fluff” as my family called it. Besides the flavored gelatin, it either used cream cheese or sour cream. Does this sound familiar to anyone? I’ve love to have this recipe!

    • Anonymous

      Sounds like it might have had cottage cheese.

      • Anonymous

        I spoke with a chef friend of mine, and he said it probably used whipped cream (or cool whip,) sour cream or perhaps a combination of both. He said cream cheese was probably out because then it would taste more like cheesecake, which it did not. If cottage cheese was used (which is an excellent idea I hadn’t thought about,) it would’ve had to have been liquefied in a blender or food processor first, because there were no lumps in this dessert what-so-ever. Thanks for the suggestion!

  5. Elaine

    I am trying to find a recipe from the 50′s for Chop Suey made with pork.
    Also, there was a bakery in Ferguson, Missouri that made Chop Suey cakes and I would love to get that recipe also.
    Thank you.
    Elaine

  6. quiltlover

    Can someone post the cheesy corn chowder? I do not want to have to sign up for “digital,” whatever that is. I just want the recipe. Thanks.

  7. Anonymous

    Kelbo’s pork ribs bbq sauce

  8. Debbie Engleson

    Anyone have the recipe for the wonderful BBQ beef served by Marshall Field & Co?

  9. heide

    Anyone have recipe for English tea room Boston mass sweet rolls? Looking for years.

  10. Lisa Shafer

    Anyone remember Bob’s Big Boy’s Diced Ham and Cheese Salad with the Tomato ‘n Spice Cream French Dressing? Would love to find the recipe for it!

  11. Leslye

    I am looking for the house salad dressing from the Double Dolphin seafood restaurant in New York City in the 1960-70s. I would be so grateful if somone has it and is willing to share.
    LHNO@aol.com

  12. Barbara

    Me, too. I keep searching. Someone posted here that she has the recipe, but she clearly has not been back to see that we’d like the recipe.

  13. Lynn Pelletier

    I am desperately searching for the recipe for the Olive Burger that was served in the “Knife and Fork” restaurant in the Pantlind Hotel in Grand Rapids Michigan. The hotel is now the Amway Grand the the K&F is long gone. In the late 1960s Mr Fables opened an became famous for their “Olive Burger” but no way was it even close…..I would just love to be able to get close to biting into a real K&F Olive Burger one more time in my life and to share with my husband who has never had one just what it is that I have been gushing over all of these years……..PLEASE see what you can find.

  14. Jane

    I have spent the last three hours….and many times before that looking for the Chili recipe from Maxwell’s Plum. I think it was published in one of James Beard’s columns in 1973 but I have not been able to find that either. In my memory it was the perfect chili recipe.

  15. Chef Rinaldo Raben

    Do you have a recipe for Chicken Bengal from the Down Under Rest. Ft. Ldle. Fl. or the book by Leonce Picot and Al Kolcab – Dining in the United States?
    Ron Raben
    Ronchefthree@yahoo.com

  16. Elaine

    Does anyone have a recipe for Wolfie’s Rum Pie? My husband talks about how delicious it was – it was a highlight of his trips to Florida years ago. I’d love to be able to surprise him with a pie. Thank you.

  17. Thank you so much for the Wolfie’s cheesecake recipe. I can’t wait to tackle it – though I doubt anything I make will every come close to the memory :)

  18. Debi Kirkwood

    Does anyone have a recipe from Woodies for Chocolate Chip walnut cookies? We used to have these every Christmas.

  19. janice larsen

    Anyone have a recipe from Mary Elizabeth’s in NYC containing only oats, brown sugar, butter, vanilla and salt?

  20. kathy

    When I was a kid, Stouffer’s restaurants would occasionally serve squares of warm gingerbread in their bread basket. It was the most delicious gingerbread ever – dark brown with powdered sugar on top. I would love to know if anyone has seen a recipe for it anywhere.

  21. Anonymous

    Anyone have recipes from English Tea room, Boston, Mass from the 70′s??

  22. Anonymous

    Looking for Schrafft’s recipe for cream of corn soup, thanks. Marge

  23. Barbara

    No, I am still hoping for a reply/recipe for Cheesy Chowder from Marshall Field’s.

  24. I have a recipe I found on the internet, doesn’t feel right. I am looking for the recipe for veggie burgers from the Old World Restaurant on Sunset Blvd in Los Angeles. It was in the early 70′s. Thanks!!

  25. Great sounding recipes , some day will have to try them,

  26. Anonymous

    I am looking for a recipe for Rascal House Rugelach from Florida. Does anyone have it?

  27. Sharon Sokol

    Thank you for the blast from the past about Miss Hulling’s in St. Louis. Even those of us who grew up in the ’70s remember the downtown location well. It was an iconic place to dine in St. Louis, as was The Branding Iron.

    Do you have the recipe for the (to die for) Harvest Cake or prime rib at Miss Hulling’s or the creamed spinach at The Branding Iron?

  28. Lynne Sussman

    Does anyone have the recipe for Jordan Marsh Brownie recipe? I have been looking for this for years.

  29. Monica D

    Is there any way you could post the recipe for the belgian waffle from The Old World restaurant in Beverly Hills/Westwood? I have wonderful memories of going there as a child.

  30. As a child I looked forward to that many layered cake at Wolfie’s on Collins Ave. in Miami Beach. I search from time to time on-line, but, alas, not yet!

  31. Lillian Hauck

    This website brought tears to my eyes. I’ve eaten at many of these restaurants and I’ve sent some of those recipes to my daughter in Seattle to try. DOES ANYONE HAVE THE RECIPE FOR SCHRAFFTS’ TUNA CASSEROLE??? I SO loved it in midtown NYC……

    • You would enjoy the book When Everybody Ate at Schrafft’s, by Joan Kanel Slomanson (2006). It has many recipes in it. Not tuna casserole but there is one for Crabmeat and Noodles au Gratin which I bet you could adapt.

  32. Cornelia Herod

    Could you please get me the recipe for your rolled up pancake? We always loved them when we were in Chicago. Thank you, Mrs Herod

    • Cornelia Herod

      They were the rolled up thin pancakes. You also could buy them in the deli dept. more like crepes. Please reply. Thank you, Cornelia Herod

      • Cornelia — The deli dept of what restaurant?

      • Shelby LaMothe

        I am pretty sure they are referring to Marshall Fields. I had these pancakes for the first time a couple of days ago at Hawk Valley Retreat in Galena, IL. They were rolled up with a mixture of maple syrup and whipped butter. The owners said they were a popular item with MF’s champagne brunch and that they make a bunch, freeze them, then thaw what they need and bake them. I am assuming the freeze them flat, then roll them up after they are thawed, but I don’t know that for certain. I, too, am looking for the recipe!

  33. Paul DelSignor

    Does anyone out there have the Jordan Marsh brownie recipe? I had it from a Waldbaums magazine but since then lost it. I would love to have it again.

  34. Amber Weidenhamer

    Dear Jan and fellow foodies,

    My mother just got me a great vintage fondue set, and I would LOVE to make some in the near future.

    Can anyone here recommend an antique recipe from their ‘Way Back When’ archives? If it comes from a famous restaurant, tea room, etc., all the better!

    Thanks!

    • Amber, this recipe is for genuine Swiss fondue as it was enjoyed in restaurants in the 1960s and 1970s. Rub an earthenware casserole with a clove of garlic. Grate 6 or 7 ounces of gruyere or Emmental cheese (or both half and half) for each person. Add a chunk of butter and pour one-fourth pint of dry white wine per person over the mixture. Put the casserole over the flame and stir with a wooden spoon, continuing to stir if a thick mass forms (it will be reabsorbed). When the mixture starts to cook, stir in a liqueur glass of kirsch in which is dissolved about a teaspoon of cornstarch and a little grated nutmeg. Keep the fondue pot flame just high enough to cook the fondue gently while it is being served. Serve with crusty bread torn into chunks which can be speared on fondue forks.

  35. Trish Shattuck

    I am looking for the recipe for Forum Cafeteria’s Spring Salad. If you know it please let me know. THANK YOU!

  36. Martha Dobbs

    Does anyone have any recipes from Herpolsheimer’s tea room in Grand Rapids Michigan?

  37. Does anyone have the recipe for the Castle Sandwich from the Boston Store department store restaurant? There was one in Fort Smith Arkansas. I ate there and the sandwich is to die for and also I had a recipe for Company Chicken, a buttermilk battered chicken baked over a layer of bacon … I would appreciate both if you can find them … I lost them … Thanx

    • Marilyn

      Did anyone give you the castle sandwich recipe? If so I’d love to have it too. Would you send it to me?

    • Anny F

      Didn’t find an actual recipe either, but it contained bread on the bottom, covered by turkey, tomato, asparagus and bacon smothered in a creamy cheese sauce. If you can figure out the cheese sauce or create one on your own, you might be close to it. Sounds Yummy tho.

  38. Jeanie — does anyone know the kind of fried fish served at the Forum in St. Louis mo.? — it was sooooo good.

  39. Elaine

    Does anyone have a recipe for Wolfie’s Rum Pie? My husband had it years ago when he was in FL, and I’d like to surprise him with a pie as close to the original as I can make.

    Thanks for your help!

  40. Karen

    I have lost my favorite Christmas recipe from Maxwell’s restaurant. It is a chocolate cookies,chewie on the inside with a crackled shell. Does anyone have this? Oringinally it came from the L.A. Times.

  41. I was downsizing and unfortunately threw away a recipe for bread pudding that was in the Ford Times approximately 1982 to 1984. Does anyone have the recipe or have any suggestions on how to find it? I will gladly share it if it is found.

  42. Tracy

    Great site! Does anyone happen to have the recipe for the vegetarian Cheese & Walnut Loaf from The Source Restaurant formerly located at Sunset & Sweetzer in West Hollywood? Thanks.

    • Jennifer Santiago

      There’s a man on Facebook, Damian Paul, that worked there for years. Maybe you could find him and he could help.

    • Anonymous

      Have you found this yet? It was actually my favorite dish there! I contacted Isis, one of the Source members, there is a cookbook coming out soon, but sadly, that recipe is not included.

      • I too would love to get a hold of that cookbook from the Source. They made a Salad dressing for their beet and carrot salad that just isn’t the same without their dressing. It was similar to a french dressing, anyone know how it was made?

  43. sheila brigham

    Does anyone have a Lazarus department store cookbook — one or any? I would gladly pay. thanks sheila b.

  44. I haven’t seen it but if I do I’ll post it.

  45. terri

    Any recipes for Wolfie Cohens Rascal house?

  46. Carol

    Does anyone know where I can find the recipe for cream puffs from Weiboldts dept store bakery in Mt. Prospect, Il? They were soooo good! Thanks

  47. mick l.

    In the 80s in Pittsburgh Pa there was a Mexican fast food place called Taco Vista. I would like to know a recipe for the meat burrito. Thanks

  48. Jeanne1

    Hello. Wonderful website. I am looking for the Chicago Marshall Field’s recipe for cheesy chowder. The recipe shown in the Dayton Hudson cookbook doesn’t seem to be the right one. Would anyone have the original recipe?

    • Tina Craft

      Hey! I wondered if you got any responses. My sister and I are looking for the same recipe. She lived on the stuff when she worked in the Loop when we were young. Still pining for it!! If I find anything, I’ll let you know. Have a fruitful (cheesy) search!! Thanks!

      • Jeanne1

        Hi again. Still haven’t found the recipe for cheesy chowder served at Fields. I remember it was very thick — much thicker than a soup normally would be. I’ve made cheddar cheese soups a number of times, but can’t get the ingredients right. I think the secret may be in the type of cheese used, but I can’t figure it out. I’m hoping that someone who worked at Field’s kitchens will read this and post the ingredients.

      • Ann

        Hi,

        I just got done making a big batch of Marshall Field’s cheese chowder. Haven’t had it in so long. I’ll be happy to share the recipe.

        Ann

    • Denise Scott

      Jeanne1, If you still need that Cheesy Chowder recipe let me know. I cut it out of the newspaper a long time ago.

  49. Dawn Lorenty

    I am looking for the grilled steak and “tar” baked potato recipe from the Windjammer restaurant in Sarasota Florida. I loved the potatoes there when I was a kid, in the 1970′s. Also, the recipe for black bean soup from restaurants inside Burdines, in Sarasota Florida.

  50. Phyllis St Onge

    I would love the recipe for citrus chicken from the Trident Restaurant in Sausalito, CA. They had 2 chicken dinners served in ceramic pots with covers. The citrus was savory and delicious. I am still dreaming about that recipe 30+ years later!!

  51. Elizabeth M. Hiteshew

    Google referred me to your site when I looked for the vichyssoise soup recipe from the Maramor restaurant. This recipe was in The Toll House Restaurant Cookbook, published in the 1930′s or 40′s by the inventor of the toll house cookie. The vichyssoise recipe was one of the first recipes I made as a young teenager. My mother gave me full run of the kitchen and it was a thrill. I’ve been cooking and loving it ever since. Thanks for your web site and good luck on your project!

  52. Jann

    I have been searching many years for the recipe from Wanamaker’s Crystal Tea Room for their tea sandwiches.

    Some of my fondest memories from the 50′s and 60′s were going there with my grandmother for shopping followed by late afternoon tea.

    Thanks

    • There’s a new book coming out in bookstores next week on Wanamaker’s history called WANAMAKER’S: MEET ME AT THE EAGLE by Michael Lisicky. If Michael doesn’t have those recipes in his book, he might very well know where you could find them. Here is a short review of the book.

  53. Susan Shmalo

    Maramor in Columbus, Ohio, had the best Floating Island dessert. Does anyone have that delicious recipe that Maramor used? I dined at this fantastic restaurant with my parents and a wonderful aunt or on special dates when I was a student at Ohio State back in the 1960s.

  54. henri gilbert

    I have most of the recipes for Mary Elizabeth’s…My father was the last owner, a Frenchman husband to the daughter of Martha one of the original owner’s. A book is in the works if I can find a publisher or anyone interested in Mary Elizabeth’s history and recipes…

  55. You have a sensational site. Is is possible to get Sweet’s gray sole recipe? I know they used 3,000 pounds of butter a week. Thanks so much.

  56. Kathy

    We used to have a popular chain of pizza houses in Seattle called “Pizza Pete’s” – they had the best house itailian salad dressing ever – does anyone know what it was? or houw to make it?

  57. Nancy Rosman

    I would love to have the fried chicken recipes from two long gone chicago restaurants–one is the Forum Cafeteria and the other is Mandas the Chicken King. Both made fabulous chicken!

  58. Hi again Jan. I made the Brown Derby’s Hamburger De Luxe recipe and it was so very delicious! I wrote about it on my blog, if any of your readers would like to visit: http://www.channelingricky.blogspot.com

  59. Kirsten Parris

    Hello. Would anyone have the recipe for the Union’s pecan pie. I used to go to one of the restaurant’s in the store in the 60s and treat myself to a pice of their pecan pie. I have never found a piece of pecan pie to match theirs. If anyone has the recipe, I would appreciate getting it. Thanks!

  60. I came across your wonderful blog site while looking for pictures of Tarello’s restaurant. I have been cooking the recipes found in the Ford Treasury cookbooks and writing about them on my blog site. I recently tried Spaghetti a la Rustica and it was marvelous!

    I included your website address in my blog for my readers to explore. I welcome anyone would like to visit my blog site to read about the recipes I have made from The Ford Treasury cookbooks.

    • I took a look at this blog and I like it. The recipes are nicely detailed and her writing style is appealing. In between recipes you can read about the mystery surrounding the death of Natalie Wood. — Jan

  61. Please try to find SWEET’S recipe for its amazing grey sole — people waited around the block for it. I know they bought 3,000 pounds of butter a week.
    What a wonderful web site you have. Thank you so much.

  62. Would love to find the recipe for Stouffer’s Restaurants’ corn muffins. We enjoyed these during the early ’70s at the Cleveland locations.

    • Janice

      This recipe is from The Stouffer Cookbook of Great American Food and Drink, 1973.
      Double Corn Muffins

      1/2 cup all-purpose flour
      3 Tablespoons sugar
      2 1/4 teaspoons baking powder
      3/4 teaspoon salt
      1 cup yellow cornmeal
      1 12-oz. pkg Frozen Corn Souffle, defrosted
      3/4 cup milk
      2 Tablespoons melted butter

      1. Preheat over to 400 degrees.
      2. Sift flour, sugar, baking powder and salt into a mixing bowl. Stir in cornmeal.
      3. In small mixing bowl, blend Corn Souffle, milk and melted butter.
      Add Corn Souffle mixture to dry ingredients. Stir with fork just until thoroughly moistened. Do not beat.
      5. Fill greased muffin tins 2/3 full.
      6. Bake for 25 minutes or until golden brown.

  63. benbes

    I wonder if people still use these old recipes, it is very natural and real cooking, I love the petite marmite recipe. Thank you for posting these rare images.
    oster bread machine recipes

  64. diana anderson

    DO YOU HAVE A RECIPE FOR THE MARAMOR’S CREAMED CHICKEN IN MASHED POTATO NEST? OR THEIR NORWEGIAN CABBAGE? I PRACTICALLY LIVED ON THE FORMER DURING THE 50′S.

  65. Thanks for posting the recipe by Miss Dutton. She was a friend of my grandmother. Do you have a copy of that pamphlet of her recipes? I have just a piece of it and would like to see the rest if you could scan it.

    I have put the recipe that I have and a reader contributed one she had. Miss Dutton was an amazing person. I used to watch her “network” with the businessmen who came to lunch. She ran the Providence Plantation Club dining room too!

    http://www.midgefrazel.net/womencook.html

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