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'spluminterior6James 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.

Miss Hulling’s German Chocolate Cake with Coconut Pecan Frosting

The following Miss Hulling’s recipe is for German Chocolate Cake with Coconut Pecan Frosting. It was included in the 1969 cookbook Come Home to Miss Hulling’s.
4 oz. sweet cooking chocolate
½ cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 tsp vanilla
2½ cups cake flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup evaporated milk
1 cup sugar
3 egg yolks
1 cup butter
1 cup shredded or flake coconut
1 cup chopped pecans
1 tsp vanilla
Melt chocolate in boiling water. Cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla and chocolate mixture and mix until blended. Sift flour, soda and salt. Add alternately with the buttermilk, mixing after each addition until batter is smooth. Fold in stiffly beaten egg whites. Pour into three 9-inch round, greased and floured pans. Bake at 350° for 35 to 40 minutes, or until done. Cool on a wire rack. For frosting, blend milk, sugar, egg yolks and butter in a saucepan and cook over low heat, starring constantly until mixture thickens, about ten minutes. Remove from heat, add coconut, pecans, and vanilla, and beat until cool and of spreading consistency. This amount will cover tops of three 9-inch layers. Do not frost sides of cake.

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.


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.

302 responses to “Recipes

  1. Laurie Huss

    Looking for Buffalos Ice Cream Parlor (Used to be in Chicago- closed for decades) hot fudge sauce.

  2. Anonymous

    Do u have recipe for Kelbos special salad dressing?

  3. Julie Thompson

    I’ve been looking for Stickney’s Hickory pit restaurant’s BBQ sauce recipe for years! No luck…Used to eat there with my family in the 60’s/70’s…They’ve been closed for about 20 yrs. Hoping someone out there would like to share it? Stickney’s was located in San Jose, CA and Palo Alto, CA.

  4. Pat

    Kelbo’s thousand island type salad dressing recipe. Been looking for 50 years.

  5. Kelley McCarthy

    I’m looking for the recipe for the blue cheese spread that Al’s on the riverfront served with their pumpernickel rolls. I haven’t lived in the St Louis area since 1994. Recently I thought about how wonderful that was with a nice steak dinner. I’d love to find out how to make the blue cheese spread if anyone has the recipe. Bon Appétit

  6. Patrice berman

    Looking for the recipe for Carson Pirie Scott heather house pie — it was my favorite.

    • Liz Engel

      I found this on the internet:
      The Heather House pie was basically baked Alaska. It had a graham cracker crust, filled with vanilla ice cream. They froze the pie and then made a meringue. The frozen pie was topped with that and quickly placed under the broiler to toast the merengue. Then back into the freezer.

  7. Looking for the B Altman brownie recipe!
    please post if you have it!

  8. Kate Fitzpatrick

    Looking for recipes from B. Altman Department Store Charleston Garden?
    Thank you

  9. Lisa

    I got to this page by looking up Stix, Baer, & Fuller’s Chiffon Jell-O but it’s not on here. What’s up?

    • Liz Engel

      Hi, Lisa! I believe I have this recipe at home. I go to church with a lady who used to work in the Garden Restaurant in Dillards (formerly Stix, Baer & Fuller.) I’ll look for it and post it here when I find it.

    • Anonymous

      Oops, you sent this to the wrong person!

    • Liz Engel

      Stix, Baer & Fuller’s Garden Room Chiffon Jello “Fluff”
      2 4-serving pkg Jello (any flavor, but they used lemon, lime and orange)
      3 1/4 c boiling water
      1 cup ice cubes
      2 c Non-Dairy Whipped Topping, Thawed
      1/2 c sour cream

      * Stir Jello into boiling water until dissolved completely
      * Add Ice & stir until melted and jello is a thick, syrupy liquid
      * Blend together whipped topping & sour cream
      * Gradually add jello to cream, mixing with wire whisk until jello is fully incorporated & smooth
      * Pour into mold or pan & refrigerate overnight

      Note: I would not substitute real whipped cream for the non-dairy whipped topping, but “light” sour cream would probably work just as well.

      Good Luck!

      • kwebb769

        Liz Engel, thank you for posting the Garden Room Chiffon Jello “fluff” recipe. I also came to this page looking for it.

  10. Katrina rumpl

    Hi — I just acquired a copy of Woolworth manual for lunch counter and restaurant. It includes very specific details on recipe and cleanliness and I’m wondering if anybody has the information they can give me as to its rarity or value.

  11. Sharon

    Looking for the lemon meringue pie recipe from Wolfie Cohens Rascal House in South Florida. Anyone???

  12. Michael Branham

    Back in the 70’s, in Houston and throughout Texas, there was a chain of steakhouses named Gallaghers Steakhouse. They closed all of them in the 80’s. It’s a shot in the dark, but if anyone happens to have any of their recipes I would greatly appreciate it. The ones I am most interested in is their cheddar cheese soup, Irish beef stew, the London broil marinade and their gingerbread. Thank you in advance for any help.

  13. John

    Looking for the recipe for the seafood en brochette from the Stouffers Top of The Seasons restaurant. I was a waiter there and a bartender at The Glass Parrot Lounge.

  14. Kirsten Parris

    For Anne in Michigan. Another source for olive burgers and sauce:

  15. Kirsten Parris

    To Anne in Michigan looking for olive burgers and sauce. Here is one from Taste of Home:

    • Anne

      Posted my reply about making the ToH recipe under the wrong comment. The yt link you posted is the one I *thought* I was posting, and I commented again trying to get it right for people following that thread.

  16. Virginia

    Looking for the Burdines restaurant’s Key Lime pie recipe. Burdines was the name of a Florida department store before bought by Macy’s. The Key Lime pie was the best. I kept it for years but since moving it is now lost.

  17. Janet Losey

    Looking for recipe for Cheese-Onion Pie that was served at the Swiss Echo Restaurant on Pico Blvd, Los Angeles, CA..I have tried many recipes and none are as good as that Cheese-Onion Pie.

  18. Gloria Ardrey

    Any one have recipes for the filling for the small sandwiches (savory and sweet) and soups Maas Brothers in Florida used to serve in their tearoom? Thank you

  19. Jessica Notini

    Any chance anyone has the recipe for the tomato cheddar soup from Mrs. London’s of Saratoga Springs NY (or something close)? It is amazing!!

    • Kirsten Parris

      Here is a link for a similar recipe. I hope you like it as much as I did.

      • Jessica Notini

        Thanks Kirsten!! I also made an attempt last night to invent it. Here are the notes I wrote up from the experiment with my daughter:
        Tomato Soup (Mrs. London’s style)
        Liana ate this frequently at Mrs. London’s café while in college at Skidmore in Saratoga Springs, NY. I had it a few times while visiting and was amazed to discover how much I loved it since my recollections of tomato soup from childhood were more like Campbells out of a can. We are all fans now of this attempt to replicate what we remember from that lovely café.
        4 Tbsp. olive oil
        1 large yellow onion (diced)
        4 cloves garlic (minced)
        ½ c. basil (chopped fine)
        2 Tbsp. parsley (chopped fine)
        1 tsp. fresh thyme (chopped fine)
        9 large tomatoes (we used farmers market beefsteak) (peeled, seeded and diced)
        3 c. chicken stock
        1/3 c. flour
        1c. or more heavy cream
        ¾ c. good cheddar (we used Kerry’s Irish white)

        In sauté pan or pot deep enough for soup, sauté the onion in olive oil about 8 minutes till soft and sweet, then add garlic and herbs and sauté another minute or two. Season with salt and pepper.

        I read about whether or not it is important to peel and seed the tomatoes and found varying opinions but concluded it was probably a good idea. It’s not hard if you place the tomataoes (with small cross hatch cut on the bottom) in boiling water for about 30 seconds before peeling. I cot them in half (cross-wise) for seeding and kept the juices from seeding in a bowl which I passed through a sieve to remove the seeds and save the juice.

        Add tomatoes and stock to the sauté pan, bring to a boil and cover, then reduce heat to simmer for about 30 minutes. Turn off and puree the sauce. I used a hand blender directly in the pot, or you could transfer to processor or blender. This is when Liana said it was not thick enough, so I made a roux (mix of flour with some of the tomato juice, gradually adding more tomato until runny enough to add to the soup). In future, I think I’ll try adding the flour to the onion sauté before adding all of the tomatoes and stock.

        Add cream and cheese (exact amounts depend on what tastes good to you) and cook down a bit more as needed. Add salt and pepper. Keep in mind that you serve the soup with another dollop of cheddar on top and some toasted French bread, so it will get cheesier. A basil leaf on top is also pretty. Liana thinks Mrs. London may have used dill, so we may try that another time.

    • Kirsten Parris

      Here is another tomato and cheddar soup:

      • Kirsten Parris

        Your version sounds absolutely yummy. I too would core and peel the tomatoes. Thanks for the feedback, and happy cooking!

  20. Mary kay thompson

    Do you have the recipe for sweet and sour pork loin from the old vineyard restaurant in Southfield mich?

  21. Kay

    Do you have Treasure Island Dayton Oh shrimp salad recipe?

    • Mark

      Hi Kay. Did you ever get the recipe for the shrimp salad at Treasure Island? I hope you did. I am looking for the recipe for their house dressing. Any ideas where to look? I remember asking them for it around 15 years ago and of course was told no. Thanks if you can help.

      • Will

        Please tell me you were able to get this recipe. I have been looking for it for quite some time as well.

  22. Carol Paris

    Does anyone have the recipe for fresh fruit salad with honey lime dressing from the Denver Dry Tea Room? I remember having it sometime in the mid 70’s. Carol

  23. Anonymous

    Anyone have the recipe for Barbecued Ribs from Tiki Bob’s of San Francisco, circa 1970? He worked for Trader Vic’s before opening up Tiki Bob”s.

  24. Marie Auerbach

    Does anyone remember the Meatloaf served at the Walnut Room at Marshall Fields-It had Spinach and Cranberries in it?
    Anyone have the recipe?

  25. Kathy Johnson

    There was a large northwest Pizza chain that closed in the mid 19)0s called”Pizza Petes”. They made a pepperoni salads with a house Italian dressing that was excellent. Does anyone know of the recipe?

  26. Sharon

    Looking for the recipe for Rascal House Lemon Meringue Pie. Cannot find anything like it!

  27. Cindy

    Looking for the recipe for Marshall fields angel food cake with butter cream frosting.

  28. Looking for a recipe from TJ’s gingerbread house restaurant in Oakland, CA. They sold seasonings in the gift shop and their was a shrimp recipe with the seasonings I am dying to find. If anyone knows the recipe or the brand of seasonings It would be so great. Ive been looking for years! Thanks!!!

  29. sharie deal

    Where’s the Boston Store Castle Sandwich recipe???

  30. Jaye

    This is a great web site. It brought to mind the cheesecake I used to get at Hamburger Heaven in New York City in the ’70s. It was melt-in-your-mouth creamy & airy with a barely there crust. Anyone have the recipe? Years ago someone I met suggested it was the Dream Whip box cheesecake but I’ve never tried it.

  31. Liz

    Hi! does anyone have the recipe for the Bullock’s Custard Sauce served at the Soup Bar in downtown LA? Would love to have to make for parents as a surprise. We used to go all the time. They loved it…and so did I! Thanks Liz

  32. Praying that someone just might have the recipe for Woolfies or Rascal House’s Prune Danish (the little ones that we used to get when we ate there with our grandparents) Thank you for any help 🙂 is our email.

  33. Maureen Miller

    Do you have the recipe for Stix, Baer and Fuller frozen fruit salad? I would love to make it!
    Thank you!

    • No, in fact, I have never run across any recipes from Stix, Baer & Fuller at all.

    • Kirsten Parris

      Here is a recipe that came up with pictures of the stores:

    • Kirsten Parris

      Here is another frozen fruit salad recipe:
      Rich’s Frozen Fruit Salad:
      8 ounces cream cheese
      1/2 cup confectioners’ sugar
      1/3 cup mayonnaise
      2 teaspoons vanilla extract
      1 (8 3/4-ounce) can sliced peaches, well-drained
      1/2 cup maraschino cherry halves, well-drained
      1 (30-ounce) can fruit cocktail, well-drained
      1 (6 1/2-ounce) can crushed pineapple, well-drained
      2 cups miniature marshmallows
      1/2 cup whipping cream
      With an electric mixer, beat cream cheese. Add confectioners’ sugar and blend in mayonnaise and vanilla extract. Fold in peaches, cherries, fruit cocktail, pineapple and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring, if desired. Ladle into paper muffin liners. Freeze immediately for about 3 hours. Defrost 15 minutes before serving. Do not allow to soften. Remove muffin liners before serving.

    • Ginnie

      I have the recipe for the Frozen Fruit Salad that Stix, Baer Fuller made…somewhere. I will find it and send it.

      • Mary Lou Mareno

        I have just seen your 2017 response. Were you able to locate the recipe for Stix’s frozen fruit salad? I would love to have it. Thanks!

  34. Kirsten Parris

    Here is the recipe for sweet and sour cabbage soup. I used Scott’s restaurant and got this recipe:

    • pat kuh

      I have the true Scott’s Prime Rib recipe from south side of chi…The restaurant handed out the recipe eons ago due to demand. give me til tomorrow (it’s late Sunday night.

  35. Tom Morin

    Does anyone have the recipe for Scott’s Prime RIb restaurant’s Sweet and Sour Cabbage Soup from the south side of Chicago (Hazel Crest)? I found it on the web a few weeks ago while I was out of the country but couldn’t download it to my phone. Now that I’m back in the States, I can’t find it with Google again! Please help!

  36. justMe

    Anyone have Woolfies green relish recipe they can post here!?

  37. justMe

    For most of his working years my father was employed w Hullings (Apted-Hullings) — their noodlebake was on the home menu weekly — still is after decades! Their lemon and their chocolate layer cakes were never outdone by anyone — each weekend we would have one of each cake.

    Good memories.

  38. Louise

    I really enjoyed. Thank you so much.

  39. Anonymous

    Love it! Thank you.

  40. Kirsten Parris

    This recipe for poundcake is from Cooking Jewish. The author said this is a close replica to Wolfie’s poundcake.

  41. Rita Marasa

    I would like the recipe for John Wanamaker’s Tea sandwich spreads. Such a treat this was with my mom.

  42. Diane

    Anybody from the Cleveland Area in the 1950’s and 60’s: My husband has been looking for a cheesecake he had as a kid in Cleveland, Ohio. All the bakeries had a version, Rosen’s Houghs, Star maybe Baker’s and others. He describes it as a “Souffle” Light and Fluffy. I have made dozens of different recipes. I am going to try the one in this post from the Pig’n Whistle. Sounds interesting!

    • MumMum

      From Pittsburgh and I remember the same type of cheesecake in a bakery here, Rheas. I would describe their cheesecake just as your husband did. Did you make the Pig’n Whistle recipe? How did it compare to the historic “Souffle” Light and Fluffy?

  43. Please!!!!! if anyone has the recipe for Miss Hullings split lemon and split chocolate cake please post it, they`re the best cakes I have ever tasted. thanks Doris

  44. nl

    Years ago, there used to be a restaurant in Rock Island called The Gay Nineties that was destroyed by fire. It was a special event destination for my family. They had the most wonderful garlic salad dressing, and we always brought some home with us. It was a dark golden color, and pretty thick. My brothers and I would sneak into the refrigerator, and dab bread into it, and sometimes eat it with a spoon. I have tried to recreate it, to no avail. If anyone has this recipe, I would be thrilled beyond imagining.

  45. Anonymous

    I would really really like to find the recipe for the thick chocolate icing at Townsend’s Restaurant in San Francisco!!!

  46. Lori

    I would love to get a hold of the cream chipped beef recipe from Bob’s Big Boy if anybody has it.

  47. Kristin

    Anyone with the (or very similar) recipe to Bob’s Big Boy’s bean and bacon soup? Think about it all every winter and would love to replicate it!

  48. This is about restaurant in DC area. I think it was Lord and Taylor. It was a frozen fruit salad. Each piece of fruit had a sherbet covering. Let me know if anyone knows how it was made. I think it was called Birdcage. Thanks.

  49. I would love to have the recipe for the walnut layer cake that Mr. Steak used to have. Does anyone happen to have it or one that is close?

    • Anonymous

      Cathy, I used to work at a Mr Steak and that was a boxed cake made by “Sara Lee”. I used to buy it for myself from the grocery store. It has since been discontinued. You may have a better chance finding a substitute recipe by using the name “Sara Lee”. Sandy

  50. Wendy Berryhill

    I’m looking for Musso and Frank’s (Hollywood) Roquefort dressing recipe. Any suggestions?

  51. steve

    I’m looking for the REAL recipe for the original Hamburger Heaven “H” sauce that was located on Olive in University City, Mo during the 50’s and 60’s.

  52. Looking for the recipe for wannamaker’s tea sandwiches, hess’s tea sandwiches, b.g. salvi’s brick recipe, and max and erma’s california medley soup recipe, please.

    • Maureen Coppola

      I would love to receive the tea sandwiches receipt….will you share with me if available? Thanks 🙂

    • Pat

      * Exported from MasterCook *

      Appetizer-Pasta Salvi – This version was in the Columbus Dispatch. I have another recipe, but I don’t know where it is.

      Recipe By :Salvi’s Restaurant
      Serving Size : 12

      Amount Measure Ingredient — Preparation Method
      ——– ———— ——————————–
      8 Ounces egg noodles
      6 tablespoons butter
      3 tablespoons chopped green onions
      6 tablespoons flour
      1/4 teaspoon salt
      1/8 teaspoon white pepper
      2 cups milk
      1/2 cup parmesan cheese
      1 egg, beaten
      2 eggs beaten with 2 tablespoons of water
      bread crumbs (panko?)
      vegetable oil
      2 large red peppers
      1/2 cup chopped onions
      1 clove garlic, crushed
      2 tablespoons olive oil
      1/2 teaspoon dried basil
      1/4 cup chicken broth
      2 teaspoons white wine vinegar

      FOR THE NOODLE PART: Cook noodles according to package directions: drain well. Melt butter in a medium saucepan. Add onions and saute until softened. Stir in flour, salt and pepper and cook until bubbly. Stir in milk and cook, stirring constantly, until thickened and bubbly. Stir in the parmesan cheese until melted, then stir a little of the mixture into the beaten egg. Add egg mixture back to the pan and bring just to the boiling point. Add sauce to drained noodles, mixing thoroughly. Press mixture into a well-greased 9 inch square pan. Place a square of aluminum foil over the top, pressing down on it to pack the noodles. Chill until cold, several hours or overnight. Before serving, place flour, egg-water mixture and breadcrumbs in separate shallow dishes. Heat oil to 375 degrees. Cut chilled noodles into squares. Coat with flour, then with egg mixture, then with breadcrumbs, covering all sides thoroughly. Fry squares in hot oil, one or two at a time until golden brown and heated through-2-3 minutes. Drain on a paper towel.

      FOR THE RED PEPPER PUREE: Saute peppers, onion and garlic in olive oil until softened , 5-10 minutes. Add basil, chicken broth and vinegar. Cover and cook until peppers are tender and liquid has evaporated, 10-15 minutes. Transfer to a food processor and blend until smooth. Serve hot with Pasta Salvi

      Source: “Christine Arnold Dispatch 4/23/14”

      Per serving: 207 Calories (kcal); 11g Total Fat; (48% calories from fat); 6g Protein; 21g Carbohydrate; 42mg Cholesterol; 206mg Sodium
      Food Exchanges: 1 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

  53. KP

    Here is Mr. Food’s recipe for Rascal’s Macaroons: I am not sure if this is the recipe you are looking for, but I hope it will taste as good as the original.

  54. Terri

    Would love to find the recipes for The Rascal House’s chicken in a pot and their Macaroon cookies.

  55. Hi,
    I would be thrilled if you could find the recipe for Chicken Romana and the Mediterrania Salad from the Mediterrania restaurant that was on La Cienega on Restaurant Row. Thank you very much.

  56. Looking for House salad dressing recipe/ served at Oscar’s in Oakland, Ca. similar to a Caesar dressing but much better – to die for and everyone who was anyone ate at Oscar’s and you had to have their salad!

  57. lee mustello

    Does anybody remember Jesse’s in Alison Park? I am trying to find out what they had on their chipped ham sandwiches? Relish and what else?

  58. nancy

    OLD WORLD RESTAURANT on sunset blvd.L.A., CA Herb salad dressing. It was to die 4/ Does anyyone have that recipe ?

  59. Jann

    Going back to Philly. Any one have the watercress tea sandwiches recipe from Wanamakers??

  60. Jann

    I so miss the H& H. In high school we would cut and have breakfast there. Miss those times and food. Never got stopped for a 10 AM meal there. Yes I loved the creamed spinach, breakfast, desserts. So much to remember.


  61. Karen

    Interesting site — but I do have to take issue with your description of the Automats as employing a “dehumanized method of delivering food.” A visit to the Automat (Horn & Hardart’s in Philly, to be exact) as a child was often a highlight of the trip. Opening each little door to retrieve a chosen treasure — yes, often that creamed spinach — was magical. Don’t know if others remember it, but also in the 50’s the Mickey Mouse Club TV show had a similar wall of little doors, which a lucky Mousekateer got to open for a treasure. The Automat let those of us who were not on TV have the same experience…. Loved it and miss it – 50+ years later! (But thanks for the spinach recipe!)

    • They are referring to the “delivery” method, not the “receiving” method. Best movie depiction is in That Touch of Mink with Doris Day and Eve Arden communicating through the little doors.

    • mish-mash

      I agree, my mom would take me to the 57th Street, NYC location as a treat..they had a chocolate whipped cream cake with a chocolate candy bar frosting that was the bomb, we aways bought a whole one at the Penn Station shop to take home…

  62. Cristy

    I had a brilliant idea for a website that would allow people to share memories and recipes from restaurants that are now closed. Searching online I found that indeed it was a brilliant idea because it has already been done 😉 I’ve actually been searching for recipes from a little place named Links Bakery that once stood on Lake Ave. in Elyria, OH. They had the best simple glazed donuts, Long John donuts, brownies, and cookies known as Links’ Pinks. I would be ecstatic to find any of the recipes for these items. Great website with some great stories and recipes!

  63. Sheila Lirtzman

    What fun! Reading this has been a trip back in time and has made me
    so hungry. Please, does anyone have a recipe for the Bengali Chicken
    Salad served at the Popover Cafe in New York City until they closed in
    January 2014?


  64. Rosemary Scott

    In the 60s I used to have lunch at the Pig N Whistle in Downtown LA. For dessert, I had the best cheesecake I have ever tasted. I found the recipe on this website, but I don’t know where to find (or how to prepare) 1 lb dry, fine cottage cheese. Is that something special that is hard to find, or do I just drain the cottage cheese and blend it smooth? I also don’t know how many this serves. I don’t remember the crumbs on the top, but it was a long time ago. Rosemary

    • HMI

      At a guess, you might use Farmer’s Cheese, possibly running it through a food processor if it’s not fine enough. If Farmer’s Cheese isn’t dry enough, it can be dried further in a very low oven.

    • Renate

      Hello, I buy the square block at Costco and it is similar to quark. Now I have a question re size of baking dish which they did not mention. Do you have any idea? I thought a 9 in. cake form would do it. pls reply thks.

    • Cathy Cee

      One used to be able to find dry cottage cheese in stores, I remember still getting it the 90s. it’s basically just the curds without the creaminess, Try using ricotta, or putting regular cottage cheese in a strainer for a while.

  65. Deb Dunn

    Does anyone have the recipe for Black Cherry pie from Longchamps?

  66. Hello, I read your blogs on a regular basis.
    Your story-telling style is awesome, keep it up!

  67. hawtdawg

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

  68. 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.

  69. Richard

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

  70. 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!

    • Liz

      There is a recipe that is made with Milnot canned milk, Lemon jello and cream cheese with a graham cracker crust that sounds like it. You can change the flavor by changing the jello. I will be glad to give you the recipe.

      • Liz

        I’d LOVE it! I tried the combo of Cool Whip and Sour Cream and it separated when it chilled. So I’m thinking that a thicker binder (like Milnot canned milk) might be what I’m looking for. Thank you SO much for offering to send it along. 🙂

      • Just do me a favor and keep writing such trenchant analyses, OK?

    • anna hamlin

      My mom used to make jello mixed with cool whip that sounds like what you’re talking about, very light and fluffy.

    • Linda Barnard

      Stix, Baer and Fuller’s Garden Room Chiffon Jello

      2 (4-serving) packages flavored gelatin
      3 1/4 cups boiling water
      1/2 cup ice
      2 cups non-dairy dessert topping, thawed
      1/2 cup sour cream

      Stir powdered gelatin in the boiling water and stir until dissolved completely. Add ice and stir until ice is melted and gelatin is a thick, syrupy consistency.

      Blend together dessert topping and sour cream. Gradually add gelatin to creamy mixture, blending with a wire whisk until gelatin is incorporated and smooth. Pour into a pan or mold and refrigerate overnight.

      Yield: 1 quart

      Note: Recipe may be cut in half.

      The favorite Chiffon Jello in our local Stix restaurant was the Orange Chiffon Jello. Years ago, I asked a waitress about it and she said it was the hands-down favorite of all the customers. This is the “Reader’s Recipe Exchange” recipe as it ran in the St. Louis Post Dispatch a number of years ago. It was supplied by the senior food service manager for Dillard’s Garden Room restaurants but is virtually unchanged since the days of Stix, Baer and Fuller.

      • Anonymous

        Oh, my goodness…that’s it! Thank you SO, SO, SO much! It’s my Christmas Miracle! 🙂 I’m so happy!

      • Shayne

        Do you by chance have the recipe for the cheesecake that Stix Baer and Fuller used to sell. It was very light and chiffon like and I can’t find anything like it anywhere.

      • Joan Hall

        Is there a way to get the recipe for Stix Baer and Fullers thousand island dressing, or their encore salad? Also back in the 60’s, SB&F made a “Lindy” sandwich that had anchovies, swiss cheese, turkey etc on it. any chance of obtaining that recipe?

  71. 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.

    • JUDIE


  72. 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.

  73. Anonymous

    Kelbo’s pork ribs bbq sauce

  74. Debbie Engleson

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

  75. heide

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

  76. 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!

    • Anonymous

      Me too! You cannot buy the Bobs Big boy french dressing anywhere! The actual salad was just iceberg lettuce, tomatoes, diced ham and diced American cheese. Easy enough — but it is the dressing I cannot replicate. Also, came with toasted butted hamburger bun! Yummy — it was always my favorite!

      • Art Jackson

        Hi Anonymous
        Growing up in West L.A./ Santa Monica, my parents would quite often take me and my sister “over the hill” to Bob’s Big Boy in Van Nuys. It was a coffee shop style restaurant and a drive-in with the young girl car hops delivering your food on roller skates and was a huge hang-out for teen age valley folks and their hot cars. Particularly on Friday and Saturday night. I loved the Big Boy Cheeseburger, the french fries, the diced ham and cheese salad with tomato and spice dressing, the chocolate donuts at the cash register and the Big Boy comic books with his girl friend, Dolly and his pooch (can’t recall the pooches name). For years, I would buy the tomato and spice dressing at grocery stores and then it disappeared. You could still get the Big Boy Blue Cheese and roquefort dressing and the tarter sauce, but no T and S dressing. So I started researching the web and found a quite simple recipe which was good enough to bring back the memories of that perfect “french style” dressing. Here is the recipe

        1/2 cup Miracle Whip salad dressing
        2 tablespoons ketchup
        1 tablespoon Heinz 57 sauce
        1 tablespoon light corn syrup

        Combine salad dressing, ketchup, Heinz 57 and corn syrup. Stir it with rubber bowl scraper until thoroughly blended.

        It comes quite close, however, the first time I made it, I found the portions of ketchup and Heinz 57 sauce to be too much. May I advise you to use double or triple the Miracle Whip amount and taste it and add a little more of the other ingredients as you see fit.

        BTW-I now live in Palm Springs and the Bob’s Big Boy in Calimesa is serving what they call tomato and spice salad dressing. It is no where near the original and not worth using. I am tempted to make a batch of the original copycat recipe and take it to them.

        Hope this helps. Best wishes..

        Art Jackson

  77. 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.

  78. 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.

  79. 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.

    • Joy Bolick

      I worked at the Knife & Fork from 1967-70, as a waitress & also a cashier. I live in Florida now, but I know a man that cooked there at that time also. I will try to contact him & see if he remembers the Olive Burger.

    • Anne

      I’m from Holland, Michigan, not far from Grand Rapids. Growing up in the ’60s-‘7os, family friends invited us to a cookout and swimming in their back yard pool for summer holidays. The hostess served olive sauce to add to our burgers. I didn’t like green olives but liked them stirred into mayo and on my burger. Seeing your post made me curious so I googled it. I was intrigued by the recipe in the video, and enjoyed reading the comments, many of which stated it’s olives mixed into mayo and not the recipe in the video.

      • Jaye B

        Anne – your YouTube link goes to an ad for Vanity Fair Napkins with no follow up for olive sauce or burgers. You have to wait for the actual video to come on to copy a correct link.

      • Anne

        Thanks so much for pointing that out. If I can edit my comment I’ll correct it.

      • Anne

        I can’t edit my original reply but am trying a 2nd time. When I clicked on my link above I got the VF napkins ad, then another ad, and then a completely unrelated video. 🤷 I’m pretty sure I’m doing it the same way this 2nd time (I tested this 2nd link by sending myself the link via email, and it went right to the video, not an ad), by clicking the share arrow and selecting copy link. If this link doesn’t work, you want to search yt for “Olive Burger” from Get Out and Grill channel.

      • Jaye B

        Thanks, Anne – yes, this link worked. Went right to the Olive Burger video.

  80. 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.

  81. 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

  82. 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.

  83. 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 🙂

  84. Debi Kirkwood

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

  85. janice larsen

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

  86. 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.

  87. Anonymous

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

    • Patricia

      Salad Dressing from the Globe from 1970 if you want it.

      • mark

        Please post salad dressings recipe.

      • Anonymous

        1/3 cup granulated sugar
        1/2 cup cider vinegar
        1 tsp salt
        1 tsp ground dry mustard
        1 tsp grated onion
        1 cup vegetable oil
        1 teaspoon paprika
        1 teaspoon celery seed
        1/4 teaspoon salt
        1 tablespoon onion, grated
        1/2 teaspoon orange rind, grated
        1/3 cup honey
        1 tablespoon lemon juice
        1/4 cup orange juice
        1/3 cup red wine vinegar
        1 cup salad oil

        Mix together sugar, dry mustard, paprika, celery seed, and salt.
        Add onion and grated orange peel.
        Blend in honey.
        Combine lemon juice, orange juice and red wine vinegar in seperate bowl; blend well; add to mixture.
        Add salad oil in a slow stream, beating constantly with a hand mixer or whisk.

  88. Anonymous

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

  89. Barbara

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

  90. 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!!

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

  92. Anonymous

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

  93. 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?

  94. Lynne Sussman

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

    • Linengray

      Jordan Marsh’s Brownies

      10 large eggs
      4 cup granulated sugar
      2 tsp. Salt
      2 tsp. vanilla
      2 cup flour
      2 tsp. baking powder
      2 sticks butter
      12 oz. semisweet chocolate
      2 cup walnuts

      Break eggs into large bowl. Add sugar,salt and vanilla.
      Mix slowly until sugar is dissolved. Set aside.

      In separate bowl, sift together the flour
      and baking powder. Set aside.

      Melt the butter and chocolate together
      in a double boiler. Add chocolate mixture
      to egg mixture and mix slowly. Fold in the
      flour mixture. Add walnuts, and mix well.

      Pour into greased 12 by 16 by 1 baking pan.

      Bake at 360 (yes, 360!) for approximately 30

      Do not overbake. Makes 48 2-inch brownies.

  95. 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.

  96. 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!

  97. 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.

  98. 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!

  99. 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.

  100. 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!


    • 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.

  101. Trish Shattuck

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

  102. Martha Dobbs

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

  103. 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.

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

  105. 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!

  106. 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.

  107. 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.

  108. 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.

      • Kimberly A

        Has anyone found the walnut loaf recipe yet? I’ve been looking everywhere for it and would love to make this mor my daughter.

    • 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?

      • Anonymous

        Trying to find the cookbook, is there a name for it? Thank you.

    • Anonymous

      Also looking for this.

  109. sheila brigham

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

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

  111. terri

    Any recipes for Wolfie Cohens Rascal house?

  112. 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

  113. 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

  114. 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


        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.


    • 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.

  115. 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.

    • Nancy

      They were dropped in boiling rosin for a period of time and served with a maître d butter.

      • dawn lorenty

        Thanks so much. I must have been around 5 years old when we frequented the restaurant. When I was told we were eating tar potatoes I wasn’t sure if my parents were teasing me. I was too young to understand. After all of these years, I finally have an answer. Thank you.

    • Nancy

      The steak was a flank steak, or a skirt steak, marinated in Italian dressing (Kraft).

  116. 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!!

    • Julie Thompson

      OMG! I’m a San Jose native and spent many wonderful weekends in Sausalito. I remember The Trident’s chicken specialties. Also, I really miss the Trade Fair (old paddle boat gift shop) and the wonderful Village Faire shopping experience…All gone, but will never be forgotten. I’m on the hunt for your recipe and will post if I find it! Julie

  117. 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!

    • Anonymous

      This uses carrots and rice but no potatoes or leeks. Serves 6. Ingredients: 5-1/2 C. Carrots thinly sliced, 4C. Chicken broth, 3Tbl raw rice, 1 pint each whole milk and light cream, 1 tsp onion juice, 3/8 tsp mace, 2 bay leaves, 3 drops Tabasco, 1/4 tsp Worcestershire. Instructions: Combine carrots, broth and rice and cook at slow boil 25-30 mins, stirring occasionally. Cool, purée and sieve. Add water if necessary to make 1qt of purée. Combine milk, cream and seasonings and heat to just below a boil. Let cool, remove bay leaves. Add to carrot purée and chill before serving. Garnish with chopped chives. I got the recipe on this site somewhere. Enjoy, all!

  118. 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.


    • 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.

  119. 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.

  120. 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…

    • Janice

      If you ever get your Book Published I would be the first to buy it. Do you have the recipe for Mary Elizabeth’s Oatmeal Cookies?

  121. 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.

  122. 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?

  123. 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!

  124. 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:

  125. 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!

  126. 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

  127. 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.

  128. 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.

  129. 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

  130. diana anderson


  131. 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!

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