1940's Cookbook Archives - Vintage Baked Modern https://vintagebakedmodern.com/tag/1940s-cookbook/ Sun, 27 Sep 2026 23:14:09 +0000 en-US hourly 1 https://wordpress.org/?v=7.1.3 The American Woman’s Cook Book (1942) https://vintagebakedmodern.com/vintage-recipes-from-the-american-womans-cook-book-1942/ https://vintagebakedmodern.com/vintage-recipes-from-the-american-womans-cook-book-1942/#respond Sun, 22 Jun 2025 21:48:35 +0000 https://vintagebakedmodern.com/?p=45028 The American Woman’s Cook Book (1942), is a beloved classic cookbook that guides home cooks with recipes from hearty entrees and side dishes to food preservation, baked goods, and more! ...

The post The American Woman’s Cook Book (1942) appeared first on Vintage Baked Modern.

]]>

Table of contents

The American Woman’s Cook Book (1942), is a beloved classic cookbook that guides home cooks with recipes from hearty entrees and side dishes to food preservation, baked goods, and more! This vintage cookbook, compiled by Ruth Berolzheimer and published by the Culinary Arts Institute, helps home cooks preserve culinary practices of the 1940’s with simple, scratch-made food. This book quickly became a household staple, cherished for its clear instructions, tips, and reliable recipes.

The American Woman’s Cook Book (1942)
Better Homes & Gardens Cookbook (1941)

Modern Recipe Remakes

Old Fashioned Molasses Cookies
Check out this recipe
Lady Baltimore Cake
Lady Baltimore Cake is a historic 1900's dessert with white cake, delightful raisin, fig, and pecan filling, topped with 7-minute frosting.
Check out this recipe
Seven-Minute Frosting
Check out this recipe

1940’s Vintage Cookbooks

Nothing Found

It looks like nothing was found.

Cookbook Collection

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

📌Pinterest 👍Facebook 📷Instagram 🎵 TikTok ▶ YouTube

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post The American Woman’s Cook Book (1942) appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/vintage-recipes-from-the-american-womans-cook-book-1942/feed/ 0 Culinary Arts Institute’s “250 Superb Pies and Pastries” (1949) https://vintagebakedmodern.com/culinary-arts-institutes-250-superb-pies-and-pastries-1949/ https://vintagebakedmodern.com/culinary-arts-institutes-250-superb-pies-and-pastries-1949/#respond Wed, 14 May 2025 21:16:08 +0000 https://vintagebakedmodern.com/?p=45016 This 1949 “Encyclopedia of Cooking.” is divided into several sections, and this berry pie recipe is featured in the “250 Superb Pies and Pastries” stand alone section. Culinary Arts Institute ...

The post Culinary Arts Institute’s “250 Superb Pies and Pastries” (1949) appeared first on Vintage Baked Modern.

]]>

Table of contents

This 1949 “Encyclopedia of Cooking.” is divided into several sections, and this berry pie recipe is featured in the “250 Superb Pies and Pastries” stand alone section.

Culinary Arts Institute 250 Superb Pies and Pastries (1949), is a beloved cookbook that guides home cooks with recipes for pies, pastries and more! This vintage cookbook helps home cooks learn culinary practices from the Culinary Arts Institute with simple food.

Culinary Arts Institute 250 Superb Pies and Pastries (1949)
Culinary Arts Institute 250 Superb Pies and Pastries (1949)
Culinary Arts Institute 250 Superb Pies and Pastries (1949)
Culinary Arts Institute 250 Superb Pies and Pastries (1949)

STRAWBERRY AND RHUBARB PIE (original recipe)
1¼ cups sugar
¼ cup flour
I cup fresh strawberries
2 cups diced rhubarb
1 recipe Hot Water Pastry
2 tablespoons butter

  1. Mix together sugar and flour and combine ¾ of it with fruit.
  2. Line pie pan with pastry, sprinkle remaining dry mixture over bottom and add filling.
  3. Dot with butter and place strips over top of fruit in lattice design.
  4. Bake at 375° for 10 minutes and reduce to 350° and bake 30 minutes longer or until pie bubbles.
  5. YIELD: Makes 1 (9″) pie.

Modern Recipe Remake

Strawberry Rhubarb Pie
This Strawberry Rhubarb Pie has a perfect combination of sweetness from fresh picked strawberries and tart rhubarb.
Check out this recipe
Baker’s Tips

Crust

  • To tenderize the crust, add vodka or white vinegar to prevent excess gluten from forming. This not only keeps the crust flaky, it also prevents shrinking during baking.
  • To save time, make the pie crust ahead of time and place in refrigerator or freezer until needed.
  • Work quick to keep everything cold as possible.
  • Dice the butter into small cubes and put into the freezer prior to making the pie dough. Chill water with some ice cubes before using. After you roll out the crust, put in fridge for 15 minutes so it’s cold going into a hot oven. This step will help keep the crust from shrinking.
  • Cover crust with pie protector or foil to make sure the filling is cooked through but that the crust doesn’t burn.
  • To prevent a soggy crust, dust the raw crust with a thickening agent (cornstarch or flour) and then lightly brush with egg wash (whisk together 1 egg + 1 T. cream) before adding in the filling.
  • After you dust the raw pie crust dough, prick the bottom and sides with a fork. This will help steam escape and keep the bottom of the pie flat. Another way to keep the bottom flat is to cover the crust with parchment paper and place ceramic pie weights or raw, whole beans over the parchment paper.
  • Use a ceramic or glass pie plate, which conduct slow, even heat. Other types of pie plates include glass or metal. Glass will also conduct slow, even heat and also shows if the bottom crust has browned nicely. Metal pans, especially if they are dark, may brown the crust too fast, which could burn or overbake your pie.
  • After you roll out the crust, place it in the fridge to chill. This will help the crust from shrinking.

FILLING

  • When using frozen fruit, do not thaw before adding it to the pie filling or it can make the pie watery and mushy.
  • Fresh fruit filling or pre-made filling will both work. Its easy to pre-make homemade pie filling after you pick or harvest fresh fruit in season. Follow the USDA canning procedures or store in freezer safe containers or ziploc bags.

ASSEMBLE PIE & BAKE

  • To make the lattice pattern, cut strips of dough, lay down into a flag pattern on top of a piece of parchment paper. Chill until use, and lay the pattern on the top of the filling. Cut the star shapes from mini-cookie cutters.
  • For a shiny, brown crust, brush the entire pie with egg wash sprinkled with course sanding sugar.
  • Put the assembled pie in the fridge for about 15 minutes prior to baking to ensure the crust from shrinking.
  • Cover crust with pie protector or foil to make sure the filling is cooked through but that the crust doesn’t burn.

Pie Recipes

Cookbook Collection

Leave a comment below and let me know how it turned out for you!

FOLLOW US ON SOCIAL! Stay connected with us for more vintage recipes baked modern!


📌Pinterest 👍Facebook 📷Instagram 🎵 TikTok ▶ YouTube

This post includes my photographs and limited text excerpts used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are © Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.

The post Culinary Arts Institute’s “250 Superb Pies and Pastries” (1949) appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/culinary-arts-institutes-250-superb-pies-and-pastries-1949/feed/ 0 Better Homes and Gardens Cookbook (1941) https://vintagebakedmodern.com/better-homes-and-gardens-1941-vintage-baking-recipes/ https://vintagebakedmodern.com/better-homes-and-gardens-1941-vintage-baking-recipes/#respond Thu, 06 Feb 2025 20:52:35 +0000 https://vintagebakedmodern.com/?p=45003 This Better Homes and Gardens Cook Book (1941), is a beloved classic cookbook that guides home cooks with recipes from meal planning, food preservation, to baked goods and more! This ...

The post Better Homes and Gardens Cookbook (1941) appeared first on Vintage Baked Modern.

]]>

Table of contents

This Better Homes and Gardens Cook Book (1941), is a beloved classic cookbook that guides home cooks with recipes from meal planning, food preservation, to baked goods and more! This vintage cookbook helps home cooks preserves culinary practices of the 1940s with simple, made from scratch food.

I’ve also included more original recipes here for cakes, cupcakes, and cookies.

Better Homes & Gardens Cookbook (1941)

Old-Fashioned Sugar Cookies Recipe

Better Homes & Gardens Cookbook (1941)

Original Recipe (with modern modifications)

½ cup shortening (use 1/2 c. butter)
3 teaspoons baking powder
1 cup sugar
1 egg (add 1 egg yolk for richness)
½ cup milk
3 cups flour
½ teaspoon vanilla extract (use 1 Tbsp. vanilla for more flavor)
¼ teaspoon salt (use 1 tsp. salt for modern pallets)

  1. Cream together butter and sugar.
  2. Add egg and mix well.
  3. Add dry ingredients alternately with wet ingredients.
  4. Roll 1/4″ thick on lightly floured surface.
  5. Cut shapes and sprinkle with sugar for decoration, if desired.
  6. Bake on greased cooky sheet at 375° about 15 minutes.
  7. YIELD: Makes 3 dozen cookies.

RECIPE REMAKES

Lord Baltimore Cake
Lord Baltimore Cake is a historic 1900's dessert with white cake, delightful macaroon cookie filling, topped with 7-minute frosting.
Check out this recipe
Seven-Minute Frosting
Check out this recipe
Carrot Cake with Pineapple
Carrot Pineapple Cake is a tender, moist cake full of nuts and warm spices and topped with a creamy cream cheese frosting. 
Check out this recipe

Vintage Recipes

Cookbook Collection

Tried this recipe? Leave a comment below!

ollow us on social

The post Better Homes and Gardens Cookbook (1941) appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/better-homes-and-gardens-1941-vintage-baking-recipes/feed/ 0 The Martha Washington Cook Book (1940) https://vintagebakedmodern.com/the-martha-washington-cook-book-1940/ https://vintagebakedmodern.com/the-martha-washington-cook-book-1940/#respond Tue, 07 Jan 2025 23:25:48 +0000 https://vintagebakedmodern.com/?p=45035 The Martha Washington Cook Book (1940, 2005), features heirloom recipes passed down from the 18th century, adapted for 20th-century home cooks. From colonial spiced cakes to savory roasts, it offers ...

The post The Martha Washington Cook Book (1940) appeared first on Vintage Baked Modern.

]]>

Table of contents

The Martha Washington Cook Book (1940, 2005), features heirloom recipes passed down from the 18th century, adapted for 20th-century home cooks. From colonial spiced cakes to savory roasts, it offers a glimpse into early American cooking, full of old-fashioned flavor and charm. Authored by Marie Kimball, this cookbook serves as a culinary time capsule, preserving the tastes and culinary practices of the 1940s.

The Great Martha Washington Book (1940, 2005)
The Martha Washington Cook Book (1940)
The Martha Washington Cook Book (1940)
The Martha Washington Cook Book (1940)

Modern Recipe Remake

Cake Recipes

Cookbook Collection

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

📌Pinterest 👍Facebook 📷Instagram 🎵 TikTok ▶ YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post The Martha Washington Cook Book (1940) appeared first on Vintage Baked Modern.

]]> https://vintagebakedmodern.com/the-martha-washington-cook-book-1940/feed/ 0