10+ Old Recipes to Bring Warmth and Tradition to Your Kitchen

Old recipes give you a peek into how folks cooked and ate way back when. They usually call for basic ingredients and simple techniques, so anyone can dive in.

Exploring these old recipes might spark your curiosity for flavors that don’t show up much anymore. Cooking doesn’t always have to be a big production—sometimes the best stuff is straightforward and satisfying.

Maybe you’re craving comfort food or just want to shake up your kitchen routine. These recipes are a solid place to start.

1) Classic Meatloaf

Classic meatloaf brings back memories for a lot of people. You just mix ground beef with breadcrumbs, eggs, and a few seasonings, then shape it into a loaf.

That tomato glaze on top? It’s essential—sweet, tangy, and keeps everything moist. Ketchup or tomato sauce both work.

Ingredients:

• 2 pounds ground beef
• 1 cup soft breadcrumbs
• 1 egg, beaten
• 1 cup ketchup (for glaze and mix)
• 1 small onion, diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 clove garlic, minced

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix ground beef, breadcrumbs, egg, half the ketchup, onion, garlic, salt, and pepper.
3. Shape mixture into a loaf and place in a baking dish.
4. Spread remaining ketchup over the top.
5. Bake for 60 minutes or until meatloaf reaches an internal temperature of 160°F (71°C).
6. Let rest 10 minutes before slicing.

For more details, see this classic meatloaf recipe.

2) Chicken and Dumplings

Chicken and dumplings feels like a hug in a bowl, especially when it’s chilly outside. You make the dumplings from scratch and simmer them in a rich chicken broth.

The chicken turns out juicy and tender. Dumplings soak up all that broth, so each bite is hearty.

Leftover chicken works, or you can cook it fresh. Let everything simmer so the flavors have time to mingle.

Ingredients

• 4 cups cooked chicken, shredded
• 3 ½ cups chicken broth
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• 2 tablespoons butter

Cooking Instructions

1. In a bowl, mix flour, baking powder, and salt.
2. Stir in milk and butter until dough forms.
3. Bring chicken broth to a boil in a large pot.
4. Drop dumpling dough by spoonfuls into boiling broth.
5. Cover and simmer for 15 minutes.
6. Add shredded chicken and cook 10 more minutes.
7. Serve hot and enjoy your homemade chicken and dumplings.

For more details, see this old-fashioned chicken and dumplings recipe.

3) Deviled Eggs

Deviled eggs are a party staple and super easy. Boil your eggs, peel them, and slice them in half.

Scoop out the yolks and mash them up with mayo, mustard, and a pinch of salt and pepper. Some folks like to toss in a little pickle relish for a kick.

Once the mixture is smooth, fill the egg whites back up. Chill them before serving so the flavors settle in.

Ingredients

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon mustard
• 1 1/2 tablespoons sweet pickle relish
• 1/8 teaspoon salt
• Dash of pepper

Cooking Instructions

1. Place eggs in a pot and cover with water.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Cool eggs in ice water, peel, and cut in half lengthwise.
4. Remove yolks and mash in a bowl.
5. Add mayonnaise, mustard, pickle relish, salt, and pepper. Mix well.
6. Fill egg whites with the yolk mixture.
7. Chill for at least 30 minutes before serving.

4) Stuffed Cabbage

Stuffed cabbage rolls feel like home-cooking at its best. You wrap seasoned ground meat and rice in soft cabbage leaves.

Simmer the rolls in a tomato sauce, and the flavors come together beautifully. Ground beef works, but mixing in sausage adds a little extra something.

Soften the cabbage leaves first so you can roll them without tearing. The sauce keeps everything moist and tangy.

Ingredients

• 8 cabbage leaves
• 1 pound lean ground beef
• 1/3 cup uncooked white rice
• 2/3 cup water
• 1 small onion, chopped
• 1 cup tomato sauce
• Salt and pepper to taste

Cooking Instructions

1. Boil cabbage leaves until soft, about 5 minutes. Drain and cool.
2. Cook rice in water until tender.
3. Mix ground beef, cooked rice, onion, salt, and pepper.
4. Place a spoonful of mixture on each cabbage leaf and roll tightly.
5. Put rolls in a baking dish and cover with tomato sauce.
6. Bake at 350°F (175°C) for 1 hour.
7. Let cool slightly, then serve.

For more details, check this recipe for Old-Fashioned Cabbage Rolls.

5) Macaroni and Tomatoes

Macaroni and tomatoes is as simple as it gets—just pasta and canned tomatoes. You’ll probably have everything you need on hand.

Elbow macaroni and diced tomatoes make the base. Salt, pepper, and maybe a little bacon grease or butter round it out.

This dish is ready fast, so it’s perfect for a quick meal.

Ingredients

• 2 cups uncooked elbow macaroni
• 1 (28-ounce) can diced tomatoes
• 1 tablespoon bacon grease or butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Instructions

1. Bring a large pot of salted water to a boil.
2. Add macaroni and cook until tender, about 8-10 minutes.
3. Drain macaroni and return to pot.
4. Stir in tomatoes, bacon grease or butter, salt, and pepper.
5. Heat over medium for 5 minutes, stirring occasionally.
6. Serve warm.

For details and variations, check this classic macaroni and tomatoes recipe.

6) Peanut Butter and Dill Pickle Sandwich

Peanut butter and dill pickle sandwiches might sound odd, but they’ve got a loyal following. The creamy peanut butter and tangy pickles make a bold combo.

Use whatever bread you like, or even a kaiser roll. Chunky peanut butter adds some crunch.

If you want, grill the sandwich for a few minutes. The flavors mellow out and the bread gets toasty.

Ingredients

• 2 slices of bread or 1 kaiser roll
• 2 tablespoons peanut butter (chunky or smooth)
• 2 dill pickles, sliced lengthwise

Cooking Instructions

1. Spread peanut butter evenly on the bread or roll.
2. Layer the dill pickle slices on top of the peanut butter.
3. Close the sandwich with the other slice of bread or roll half.
4. Optional: Grill sandwich in a pan over medium heat (about 350°F/175°C) until golden brown, about 3 minutes per side.

7) Chow-Chow Pickle Relish

Chow-Chow relish brings a zesty crunch to all kinds of dishes. It’s a Southern favorite packed with green tomatoes, cabbage, peppers, and onions.

You’ll get a balance of sweet, sour, and spicy. Homemade means you can tweak the flavors to your liking.

Making it takes a little time, but nothing tricky. Chill it before serving so everything melds together.

Ingredients

• 1 small cabbage, chopped
• 6 to 8 green tomatoes, chopped
• 6 medium bell peppers, chopped
• 6 large onions, chopped
• 2 cups vinegar
• 1 cup sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric

Cooking Instructions

1. Combine cabbage, tomatoes, peppers, and onions in a large pot.
2. Add vinegar, sugar, salt, mustard seeds, and turmeric.
3. Bring to a boil, then reduce to a simmer for 30 minutes.
4. Pour hot relish into sterilized jars.
5. Seal jars and process in boiling water for 10 minutes.
6. Let jars cool, then store in a cool, dark place.

8) Potato Salad with Mayonnaise

Potato salad with mayo is a picnic classic and super easy to whip up. You just need a few kitchen staples.

The mayo makes it creamy, and you can toss in extras like chopped eggs, celery, or pickles for more texture. Mustard and vinegar give it a little zing.

Cook your potatoes until they’re just tender. After you mix in the dressing, let the salad chill for a bit so the flavors come together.

Ingredients

• 6 medium potatoes, cut into bite-size pieces
• 1 ½ cups mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 3 hard-boiled eggs, chopped (optional)
• ½ cup chopped celery (optional)
• ¼ cup chopped pickles (optional)

Cooking Instructions

1. Boil potatoes in salted water until they’re tender—should take about 15 minutes. Drain and let them cool a bit.

2. In a big bowl, mix together mayonnaise, vinegar, mustard, salt, and pepper.

3. Add the potatoes and gently stir so they’re coated in the dressing.

4. Mix in eggs, celery, and pickles if you like.

5. Cover the bowl and pop it in the fridge for at least 2 hours before serving.

For an easy-to-follow recipe, check out Old-Fashioned Potato Salad.

9) Jell-O Mold Desserts

Jell-O mold desserts used to be everywhere at family gatherings and potlucks. They’re bright, playful, and sometimes a little over-the-top.

You can toss in fruit, whipped cream, or even cream cheese. Some folks just stick to fruit-filled Jell-O molds, while others go for sherbet-inspired creations.

They’re easy to make, honestly. You just pick your favorite mold and let the fridge do the work.

Ingredients

• 1 package flavored gelatin (3 oz)
• 1 cup boiling water
• 1 cup cold water
• 1 cup fruit pieces or whipped cream (optional)

Cooking Instructions

1. Dissolve the gelatin in boiling water.

2. Stir in the cold water.

3. Add fruit or whipped cream if you’re using them.

4. Pour the mixture into a mold and chill for about 4 hours, or until it’s firm.

5. To serve, dip the mold in warm water for a few seconds, then flip it onto a plate.

Curious about more old-school Jell-O ideas? Taste of Home has some fun vintage Jell-O mold recipes.

10) Vintage Lemon Meringue Pie

Making a vintage lemon meringue pie feels like a little time travel. The tart lemon filling and the fluffy meringue on top make a classic combo.

Start by cooking sugar, cornstarch, lemon juice, and egg yolks together. It turns into a smooth, thick lemon custard.

Bake your pie crust first, then pour in the lemon filling.

For the meringue, beat egg whites with sugar until stiff peaks form. Spread it over the hot lemon filling and bake until the top looks golden and set.

Ingredients

• Pie crust (pre-made or homemade)
• 1 ½ cups sugar
• 1 ½ cups water
• 1 ½ cups fresh lemon juice
• 4 large egg yolks
• 5 large egg whites
• 3 tablespoons cornstarch
• 1 teaspoon lemon peel (optional)
• 1 ½ teaspoons salt

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Bake the pie crust for 10 minutes. Pull it out and let it cool off a bit.

3. In a saucepan, stir together sugar, cornstarch, salt, and water. Keep stirring and cook until the mixture thickens up.

4. Beat the egg yolks in a separate bowl. Pour them into the hot mixture, whisking as you go.

5. Add lemon juice and grated lemon peel. Keep cooking until it thickens again.

6. Pour the lemon filling straight into the cooled pie crust.

7. Beat the egg whites until they form soft peaks. Gradually add sugar, beating until stiff and glossy.

8. Spread the meringue over the filling. Make sure you seal the edges—nobody likes weepy meringue.

9. Bake at 350°F (175°C) for 10 to 15 minutes, or until the meringue turns golden brown.

10. Let the pie cool before you even think about cutting into it.

You can find more about vintage lemon meringue pie here.