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We always love to hear from fans! Send us an email with any feedback or suggestions, or just to say, “Hi!”

Submissions are also always welcome.  Give us your worst, your scariest, the recipes that terrify you the most from 1930-1980.  If we use your recipe on the blog, we will send you a vintage cookbook! Email recipe scans to or upload them to our FB page!

3 Comments so far. Feel free to join this conversation.

  1. Brie Imlay November 1, 2014 at 11:22 am - Reply

    Circus Peanut gelatin???

  2. Mary Beth Pfaff November 25, 2015 at 6:03 am - Reply

    Love to get new posts!

  3. Candace August 9, 2017 at 9:51 pm - Reply

    I have a recipe you might enjoy from the Modern Priscilla cookbook from 1928. It even has a cool name. I was given the book and while leading through it I saw this recipe and thought of this blog. If you make it will you let me know how it turns out?

    Empire State Cake
    1 c. Butter.
    2 c. Sugar
    4 eggs
    2 c. Flour
    2 tsp baking powder
    1 tsp nutmeg
    1 tsp cinnamon
    1 tsp allspice
    1 tsp cloves
    1 c. Mashed potato
    1/2 c. Sweet milk
    1 tsp vanilla
    1 tsp lemon extract
    1 c. Grated melted chocolate
    1 c. Walnut meats

    Cream butter very thoroughly, add sugar gradually, and well beaten eggs. Beat well. Sift dry ingredients and add alternately with potato to which milk has been added. Add flavorings and chocolate, last of all nuts. Cake may be baked in a loaf or small individual cake pans. Cover with boiled frosting or melted fondant. Small cakes may have a piece of cherry for decoration. Bake in a moderate oven, time in oven 40 minutes. Temperature 350. Serves 12

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