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Strawberry Filling Sweets

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Strawberry Filling Sweets

Strawberry season is in full swing but time is short! Try out these strawberry filling sweets from Comstock in the 1950s. Each recipe uses strawberry pie filling for a quick strawberry treat.

Strawberry Filling Sweets


Strawberry Turnovers

1 can strawberry pie filling
Pastry for one crust pie

Heat oven to 450 degrees. Mix pastry and roll 1/8-inch thick. Cut into 4-inch squares. Place 1-tablespoon of strawberry filling in center of each. Dampen edges with water – then fold like a triangle. Press edges together with a fork. Prick top of each turnover with fork to allow steam to escape. Place on ungreased cookie sheet. Bake 20 to 25 minutes.

Strawberry Sundaes

Strawberry Pie Filling
Vanilla Ice Cream

Spoon generous amounts of strawberry filling over individual servings of vanilla ice cream. Top with whipped cream and maraschino cherry. Serve with cookies or cake.

Strawberry Parfait

Alternate spoonfuls of instant vanilla pudding with strawberry filling in tall glasses. Serve chilled.

Strawberry Quickie

1 can strawberry pie filling
1 cup sugar
1 stick butter or margarine
1 cup milk
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Melt margarine in 9-inch baking dish. Pour in strawberry filling. In separate bowl, combine all dry ingredients. Stir in milk, beat until it forms a smooth creamy mixture. Pour over filling. Bake 30 minutes in preheated oven at 350 degrees, or until crust is a rich, golden brown.

Quick Strawberry Shortcake

Spoon generous amounts strawberry pie filling over big biscuits or slices of sponge cake. Top with whipped cream.

Strawberry Angel Torte

1 can strawberry pie filling
1 plain angel food cake

Cut the angel food cake horizontally into four slices. Spread a slice with strawberry filling, top with a slice of cake. Cover that slice with filling. Keep going until you have a 4-layer strawberry-filled cake. Spread remaining filling on top of cake and decorate with whipped cream.

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Farm Made Cocoa Recipes from Hershey’s

Cocoa Avatar

Farm Made Cocoa Recipes from Hershey’s

From Hershey’s “Made On The Farm“, a recipe booklet published in 1915, a host of delicious farm made cocoa recipes published for the public.

Farm Made Cocoa Recipes

Farm Made Cocoa Recipes in Text Form

Typed up and tidied-up by yours truly for easier reading, copying and pasting!  These are all in the public domain, so you are free to share as you please. There are nine Farm Made Cocoa Recipes in total and an optional bonus for you at the end. 🙂

If you do use some – or all – of the recipes and/or images, please save the image(s) to your own computer if you are posting them elsewhere. Also, a source referral is always much appreciated, although have no requirements for you to do so.

Cocoa SauceCocoa Sauce Farm Made Cocoa Recipes

2 ounces Hershey’s Cocoa
1 pint water
1 pound sugar
2 teaspoons vanilla

Make paste of cocoa with part of water. Add entire quantity of water and boil 3 to 5 minutes. Add entire quantity of sugar, dissolve thoroughly and remove from fire. When cold, add 2 teaspoonfuls of vanilla. Serve on puddings or ice cream.

Cocoa Cake

IngredientsCocoa Cake
1/4 cup butter
1 cup sugar
2 eggs
2-1/2 tablespoons Hershey’s Cocoa
1-1/2 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup sweet milk

Cream the butter and sugar gradually, then add eggs well beaten. Make past of cocoa by adding milk. Mix baking powder with flour and sift. Add salt and vanilla. Turn into a buttered and floured cake pan and bake in moderate oven for 45 minutes. Cover with ice cream frosting.

Cocoa Cream Pie

Ingredients:Cocoa Cream Pie
1/2 cup Hershey’s Cocoa
1-1/2 cup sugar
1/4 cup cornstarch
2 cups milk
3 eggs
1/4 teaspoon salt
2 teaspoons vanilla

Mix cocoa, cornstarch, yolks of eggs, salt and milk. Cook until thick. Stir constantly, add flavoring and pour into a baked pie crust. Cover with a meringue made by beating the whites of eggs until stuff and adding two tablespoons of brown sugar. Brown in oven.

Devil’s Food Cake

IngredientsDevils Food Cake
1 cup brown sugar
1/2 cup butter
1/2 cup sweet milk
Yolks of 3 eggs
2 cups flour
1 teaspoon soda
1/2 cup Hershey’s Cocoa
1 cup brown sugar
1/2 cup sweet milk
1 teaspoon vanilla

Boil the first six ingredients gently; cool. When cool mix the last four ingredients – cocoa, brown sugar, sweet milk and vanilla – into boiled mixture. Bake in slow oven (325 degrees) until toothpick inserted in center comes out clean. Baking time will depend on pan used. Go with 8-inch layers or a 9×13-inch baking pan and adjust accordingly.

Cocoa Fudge

IngredientsCocoa Fudge
4 ounces Hershey’s Cocoa
4 cups sugar
2 cups milk
Butter size of an egg

Place cocoa into sauce pan and rub into smooth paste by adding part of milk. Add 4 cups of sugar, piece of butter and all of milk except 1/2-cup. Place on fire and boil. Then add 1/2 cup of milk and cook until it forms a soft ball when dropped into cold water.

Take from fire, add vanilla and beat until it is just thick enough to pour into buttered tins. By adding 1/2 cup of milk last you will find fudge to be free from grain and to be nice and smooth. When cool, score into blocks 1-inch square and break.

Iced Cocoa

Ingredients and DirectionsIced Cocoa Beverage
Make a heavy syrup by mixing thoroughly 1-cup Hershey’s Cocoa and 2 cups sugar. Add enough water to make a paste, then stir this into 2-cups of boiling water and let it boil for 6 minutes. Remove from fire and add a pinch of salt. When cool put into glass jar and place in refrigerator. This enables you to serve instantly a cool, refreshing drink by using a tablespoon of syrup in a glass, a small quantity of cracked ice, and fill with milk, or one-half water can be used with good results. This is a very nourishing and healthful drink for children.

Cocoa Syrup for Ice Cream Sundaes

Ingredients and DirectionsCocoa Syrup for Ice Cream Sundaes
For 1 pint of syrup, use three heaping teaspoons of Hershey’s Cocoa and mix thoroughly after adding enough cold water to make a thick paste.

Add this to 1/2 pint of boiling water and boil for about 6 minutes, then stir in one and two-thirds cup of sugar. Remove from fire again boiling one minute. Add a pinch of salt. Keep in a cool place.

Cocoa Icing

IngredientsCocoa Icing
2 ounces Hershey’s Cocoa
Pound of confectioners’ sugar
Piece of butter size of a walnut
1 teaspoon vanilla
Boiling water

Place cocoa into saucepan. Add enough boiling water to make a paste. Add sugar, butter and vanilla. Rub into smooth paste and ice cake.

Hershey’s Cocoa for Hot Drink

Ingredients and Directions
For each cup use 1-teaspoon of Hershey’s Cocoa, 1 teaspoon of sugar and 1/2 cup of hot water. Mix cocoa and sugar. Add sufficient water to make a paste. Stir this into the water and let it boil for 4 minutes, then add the same quantity of hot milk as water used, and it is ready to serve. A pinch of salt added improves the flavor.

Shh! It’s a secret…BUT, if you click that image below, you can download a cleaned-up PDF file of all the above Farm Made Cocoa Recipes and images. On the house, no strings!

Hersheys Cocoa for Hot Drink

I hope you’ve enjoyed these Farm Made Cocoa Recipes as much as I have!

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Nine Quick Pie Filling Treats

Nine Quick Pie Filling Treats

Pie Filling Treats
Pie Filling Treats

Nine quick pie filling treats to make year-round, for any occasion, any time. Why you could even serve a pie of apple pie for breakfast!

Apple pie…for breakfast? Sure thing! New England folks have been serving pie for breakfast for years. Try it yourself. Warm your pie (apple or any other kind if preferred) first, then serve it and watch it disappear. It’s a delicious, different way to get important, nourishing breakfast fruit.

Remember… husbands love wives … who serve homemade pies – at breakfast time – any time!” – Comstock Pie Filling Treats, 1950’s

Note: Sugar and salt substitutes may be used in any recipe. The correct amounts will be stated on the package or bottle of the substitute.

Quick Pie Filling Treats

Dutch Apple Pie

  • 1 can apple pie filling
  • Pastry for 1 crust pie
  • 3/4 cup sugar
  • 1/4 cup cream
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 tablespoons flour

Arrange apples in unbaked pastry shell. Melt the butter, add the sugar, salt and cinnamon. Spread over the apples. Add flour mixed with cream. Bake in 425 degree oven for 15 minutes or until crust is brown. Serve with whipped cream.

Apple Casserole

  • 1 can apple pie filling
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 2 tablespoons flour

Place half of the apples in a greased baking dish. Mix half the sugar with the flour and sprinkle evenly over apples. Add remaining apples and top with sugar. Dot with butter. Bake uncovered 30 minutes in a 350 degree oven.

Apple and Cheese Casserole

  • 1 can apple pie filling
  • Butter or margarine
  • Salt
  • 1 cup fine bread crumbs
  • 3/4 cup grated Cheddar cheese
  • 1 cup milk

Line a buttered casserole with bread crumbs. Put in 1/3 of the apples. Cover with 1/3 of the cheese. Sprinkle with salt. Repeat for two layers. Cover with milk. Sprinkle crumbs on top, dot with butter and bake until apples are tender and the top brown. Serve very hot.

Apple Fritters

  • 1 can apple pie filling
  • Batter lightly flavored with rum
  • Sugar and cinnamon
  • Chopped walnuts

Use a pancake mix or your favorite batter, flavor it lightly with rum. Chop apples coarsely and mix into batter. Fry until brown. Sprinkle with sugar, cinnamon and chopped nuts.

Southern Fried Apples

  • 1 can apple pie filling
  • 1/3 cup bacon fat
  • 1/3 cup sugar
  • 1/8 teaspoon salt

Put part of the bacon fat into a frying pan, add apples, and sprinkle with salt and sugar. Cook over low heat, adding fat as necessary, and stirring very carefully to prevent breaking the apples. When ready to serve, the apples will be golden brown in color, with very little juice. Serves 8.

10-Minute Crumble Crust Pie

Spoon any flavor pie filling into a 9-inch pie pan and heat under broiler about 5 minutes until bubbly. Crumble one stick instant pie crust mix with 1/2-cup brown sugar (packed), 1 teaspoon cinnamon, until mixture is crumbly. Sprinkle over filling. Broil until golden brown (2 to 4 minutes).

Blueberry Sauce

Just pour one can blueberry pie filling into a sauce pan, add water for sauce consistency, and heat. Serve warm over pancakes or waffles. Chill for ice cream and other desserts.

Quick Blueberry Betty

Pour blueberry pie filling on top of slices of French toast, sprinkle with confectioners’ sugar and nutmeg and bake at 425 degrees about 20 minutes.

Pineapple Parfait

Alternate spoonfuls of instant vanilla pudding with pineapple pie filling in tall glasses. Serve chilled.

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Cocoa and Chocolate History

Cocoa and Chocolate Thumb

Cocoa and Chocolate History

Note: The following article is from a very, very old cookbook all about chocolate titled, Chocolate and Cocoa Recipes. The book was put out in the early 1900s.

Cocoa and Chocolate

There are differences between cocoa and chocolate; for example, the term Cocoa is a corruption of Cacao, which is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name “Chocolatl” is nearly the same in most European languages, and is taken from the Mexican name of the drink, “Chocolate” or “Cacahuatl.” The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519, and it was introduced into Spain immediately after. The Mexicans not only used chocolate as a staple article of food, but they used the seeds of the cacao tree as a medium of exchange.

No better evidence could be offered of the great advance which has been made in recent years in the knowledge of dietetics than the remarkable increase in the consumption of cocoa and chocolate in this country. The amount retained for home consumption in 1860 was only 1,181,054 pounds—about 3-5 of an ounce for each inhabitant. The amount retained for home consumption for the year ending Dec. 31, 1908, was 93,956,721 pounds—over 16 ounces for each inhabitant.

Although there was a marked increase in the consumption of tea and coffee during the same period, the ratio of increase fell far below that of cocoa. It is evident that the coming American is going to be less of a tea and coffee drinker, and more of a cocoa and chocolate drinker. This is the natural result of a better knowledge of the laws of health, and of the food value of a beverage which nourishes the body while it also stimulates the brain.

Baron von Liebig, one of the best-known writers on dietetics, says:

“It is a perfect food, as wholesome as delicious, a beneficent restorer of exhausted power; but its quality must be good and it must be carefully prepared. It is highly nourishing and easily digested, and is fitted to repair wasted strength, preserve health, and prolong life. It agrees with dry temperaments and convalescents; with mothers who nurse their children; with those whose occupations oblige them to undergo severe mental strains; with public speakers, and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits.”

M. Brillat-Savarin, in his entertaining and valuable work, Physiologie du Gout, says:

“Chocolate came over the mountains [from Spain to France] with Anne of Austria, daughter of Philip III and queen of Louis XIII. The Spanish monks also spread the knowledge of it by the presents they made to their brothers in France. It is well known that Linneus called the fruit of the cocoa tree theobroma, ‘food for the gods.‘ The cause of this emphatic qualification has been sought, and attributed by some to the fact that he was extravagantly fond of chocolate; by others to his desire to please his confessor; and by others to his gallantry, a queen having first introduced it into France.

“The Spanish ladies of the New World, it is said, carried their love for chocolate to such a degree that, not content with partaking of it several times a day, they had it sometimes carried after them to church. This favoring of the senses often drew upon them the censures of the bishop; but the Reverend Father Escobar, whose metaphysics were as subtle as his morality was accommodating, declared, formally, that a fast was not broken by chocolate prepared with water; thus wire-drawing, in favor of his penitents, the ancient adage, ‘Liquidum non frangit jejunium.’

“Time and experience,” he says further, “have shown that chocolate, carefully prepared, is an article of food as wholesome as it is agreeable; that it is nourishing, easy of digestion, and does not possess those qualities injurious to beauty with which coffee has been reproached; that it is excellently adapted to persons who are obliged to a great concentration of intellect; in the toils of the pulpit or the bar, and especially to travelers; that it suits the most feeble stomach; that excellent effects have been produced by it in chronic complaints, and that it is a last resource in affections of the pylorus.

“Some persons complain of being unable to digest chocolate; others, on the contrary, pretend that it has not sufficient nourishment, and that the effect disappears too soon. It is probable that the former have only themselves to blame, and that the chocolate which they use is of bad quality or badly made; for good and well-made chocolate must suit every stomach which retains the slightest digestive power.

“In regard to the others, the remedy is an easy one: they should reinforce their breakfast with a pâtĂ©, a cutlet, or a kidney, moisten the whole with a good drought of soconusco chocolate, and thank God for a stomach of such superior activity.

“This gives me an opportunity to make an observation whose accuracy may be depended upon.

“After a good, complete, and copious breakfast, if we take, in addition, a cup of well-made chocolate, digestion will be perfectly accomplished in three hours, and we may dine whenever we like. Out of zeal for science, and by dint of eloquence, I have induced many ladies to try this experiment. They all declared, in the beginning, that it would kill them; but they have all thriven on it and have not failed to glorify their teacher.

“The people who make constant use of chocolate are the ones who enjoy the most steady health, and are the least subject to a multitude of little ailments which destroy the comfort of life; their plumpness is also more equal. These are two advantages which every one may verify among his own friends, and wherever the practice is in use.”

In corroboration of M. Brillat-Savarin’s statement as to the value of chocolate as an aid to digestion, we may quote from one of Mme. de Sevigne’s letters to her daughter:

“I took chocolate night before last to digest my dinner, in order to have a good supper. I took some yesterday for nourishment, so as to be able to fast until night. What I consider amusing about chocolate is that it acts according to the wishes of the one who takes it.”

Chocolate appears to have been highly valued as a remedial agent by the leading physicians of that day. Christoph Ludwig Hoffman wrote a treatise entitled, “Potus Chocolate,” in which he recommended it in many diseases, and instanced the case of Cardinal Richelieu, who, he stated, was cured of general atrophy by its use.

A French officer who served in the West Indies for a period of fifteen years, during the early part of the last century, wrote, as the result of his personal observations, a treatise on “The Natural History of Chocolate, Being a distinct and Particular Account of the Cacao Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Virtues of its Fruit,” which received the approbation of the Regent of the Faculty of Medicine at Paris, and which was translated and published in London, in 1730. After describing the different methods of raising and curing the fruit and preparing it for food (which it is not worth while to reproduce here, as the methods have essentially changed since that time), he goes on to demonstrate, as the result of actual experiment, that chocolate is a substance “very temperate, very nourishing, and of easy digestion; very proper to repair the exhausted spirits and decayed strength; and very suitable to preserve the health and prolong the lives of old men….

“I could produce several instances,” he says, “in favor of this excellent nourishment; but I shall content myself with two only, equally certain and decisive, in proof of its goodness. The first is an experiment of chocolate’s being taken for the only nourishment—made by a surgeon’s wife of Martinico. She had lost, by a very deplorable accident, her lower jaw, which reduced her to such a condition that she did not know how to subsist. She was not capable of taking anything solid, and not rich enough to live upon jellies and nourishing broths. In this strait she determined to take three dishes of chocolate, prepared after the manner of the country, one in the morning, one at noon, and one at night. There chocolate is nothing else but cocoa kernels dissolved in hot water, with sugar, and seasoned with a bit of cinnamon. This new way of life succeeded so well that she has lived a long while since, more lively and robust than before this accident.

“I had the second relation from a gentleman of Martinico, and one of my friends not capable of a falsity. He assured me that in his neighborhood an infant of four months old unfortunately lost his nurse, and its parents not being able to put it to another, resolved, through necessity, to feed it with chocolate. The success was very happy, for the infant came on to a miracle, and was neither less healthy nor less vigorous than those who are brought up by the best nurses.

“Before chocolate was known in Europe, good old wine was called the milk of old men; but this title is now applied with greater reason to chocolate, since its use has become so common that it has been perceived that chocolate is, with respect to them, what milk is to infants. In reality, if one examines the nature of chocolate a little, with respect to the constitution of aged persons, it seems as though the one was made on purpose to remedy the defects of the other, and that it is truly the panacea of old age.”

The three associated beverages, cocoa, tea, and coffee are known to the French as aromatic drinks. Each of these has its characteristic aroma. The fragrance and flavor are so marked that they cannot be imitated by any artificial products, although numerous attempts have been made in regard to all three. Hence the detection of adulteration is not a difficult matter. Designing persons, aware of the extreme difficulty of imitating these substances, have undertaken to employ lower grades, and, by manipulation, copy, as far as may be, the higher sorts. Every one knows how readily tea, and coffee, for that matter, will take up odors and flavors from substances placed near them. This is abundantly exemplified in the country grocery or general store, where the teas and coffees share in the pervasive fragrance of the cheese and kerosene. But perhaps it is not so widely understood that some of these very teas and coffees had been artificially flavored or corrected before they reached their destination in this country.

Cacao lends itself very readily to such preliminary treatment. In a first-class article, the beans should be of the highest excellence; they should be carefully grown on the plantation and there prepared with great skill, arriving in the factory in good condition. In the factory they should simply receive the mechanical treatment requisite to develop their high and attractive natural flavor and fragrance. They should be most carefully shelled after roasting and finely ground without concealed additions. This is the process in all honest factories of the cacao products.

Now, as a matter of fact, in the preparation of many of the cacao products on the market, a wholly different course has been pursued. Beans of poor quality are used, because of their cheapness, and in some instances they are only imperfectly, if at all, shelled before grinding. Chemical treatment is relied on to correct in part the odor and taste of such inferior goods, and artificial flavors, other than the time-honored natural vanilla and the like, are added freely. The detection of such imposition is easy enough to the expert, but is difficult to the novice; therefore the public is largely unable to discriminate between the good and the inferior, and it is perforce compelled to depend almost entirely on the character and reputation of the manufacturer.

A distinguished London Physician, in giving some hints concerning the proper preparation of cocoa, says:

“Start with a pure cocoa of undoubted quality and excellence of manufacture, and which bears the name of a respectable firm. This point is important, for there are many cocoas on the market which have been doctored by the addition of alkali, starch, malt, kola, hops, etc.”

1780s Book Cover


For some modern-day chocolate recipes, visit our friends over at, where there’s an entire Chocolate Recipes section!

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Soluble Cocoa by Druggists

Soluble Cocoa Enjoyed by Lady

Soluble Cocoa by Druggists

Soluble Cocoa is a preparation for the special use of druggists and others in making hot or cold soda. It forms the basis for a delicious, refreshing, nourishing and strengthening drink.

Lady Drinking Soluble Cocoa

Soluble Cocoa is perfectly soluble. It is absolutely pure. It is easily made. It possesses the full strength and natural flavor of the cocoa bean. No chemicals are used in its preparation.

The directions for making one gallon of syrup are as follows.

      • 8 ounces of soluble cocoa.
      • 8-1/2 pounds white sugar.
      • 2-1/2 quarts water.

Thoroughly dissolve the cocoa in hot water.  Next, add the sugar, and heat until the mixture boils. Strain while hot.

After the Soluble Cocoa has become cool, sugar may be added if desired.

Breakfast with Soluble Cocoa

About Soluble Cocoa

Pure cocoa powder is not exactly soluble. Remember how, when spooning cocoa powder into a glass of cold milk to make chocolate milk,  the cocoa powder would float to the surface of the milk? No matter how hard you stirred? This is a solubility situation. So in short, natural cocoa powder provides the most authentic chocolate flavor for making hot cocoa, but it is just not very soluble.

What About Cacao?

Cacao makes for a healthful and delicious natural beverage. From “days of yore”, when a product then called Des Azteques Cacao was sold, came the following from an excerpt on their products’ information.

A compound formerly known as Racabout des Arabes; a most nutritious preparation; indispensable as an article of diet for children, convalescents, ladies, and delicate or aged persons. It is composed of the best nutritive and restoring substances, suitable for the most delicate system. It is now a favorite breakfast beverage for ladies and young persons, to whom it gives freshness and embonpoint. It has solved the problem of medicine by imparting something which is easily digestible and at the same time free from the exciting qualities of coffee and tea, thus making it especially desirable for nervous persons or those afflicted with weak stomachs.

It has a very agreeable flavor, is easily prepared, and has received the commendation of eminent physicians as being the best article known for convalescents and all persons desiring a light, digestible, nourishing and strengthening food.

Dating Back to the 1780s

1780s Book Cover
Soluble cocoa used by druggists dates back – at least – to the late 1700s. The majority of the information gathered above comes from a book titled, “Chocolate and Cocoa Recipes by Miss Parola“. The book came out in 1780 by Walter Baker & Co., Ltd., Dorchester, Massachusetts.
Where to get soluble cocoa now? Natraceutical has transformed scientific fact into well-being reality, launching the first 100 percent natural Soluble Cocoa Fiber.

A more well-known chocolate manufacturer, Ghiradelli, makes soluble cocoa in yummy flavors such as Double Chocolate and Peppermint. Another popular brand is Van Houten, which can be purchased on Amazon.

Give Soluble Cocoa a try! Convert a traditional beverage into an authentic functional beverage with its numerous physiological health benefits.

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Retro Pumpkin Recipes 1950s

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Retro Pumpkin Recipes 1950s

Did you know that pumpkin is not a vegetable but a fruit? It’s a berry. A BIG berry! Enjoy the nutritional bonus you get with pumpkin in these fantastic retro pumpkin recipes from the 1950s.

Pumpkins are a good source of nutrition. They contain Vitamin A and B and potassium. Pumpkins are also a source of protein, dietary fiber and Vitamin E. The bright orange color of pumpkin is tells us that pumpkin is loaded with an antioxidant called beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

So enjoy these retro pumpkin recipes knowing you’re not just getting a treat, but some serious nutritional bonuses, too!

Three Retro Pumpkin Recipes

Creamy Pineapple Pumpkin Chiffon Pie Recipe

A delicious no-bake chiffon pie! Light, airy and most of all, delicious!

1-1/2 cups pumpkin pie filling
1 baked pastry shell
1/2 cup brown sugar
1/2 cup milk
3 egg yolks, beaten
2 tablespoons sugar
1 tablespoon gelatin (or one envelope)
1/4 cup cold water
1 cup drained pineapple tidbits
3 egg whites

Soften gelatin in cold water. Mix pumpkin filling, sugar, milk and egg in top of a double boiler. Cook until thickened, stirring constantly. Remove from stove.

Stir softened gelatin into hot mixture until gelatin is dissolved. Cool.

When partially set, fold in pineapple tidbits. Beat egg whites until stiff and beat in sugar gradually. Fold in pumpkin mixture and pour into baked pastry shell. Chill until firm.

Pumpkin Mousse RecipeRetro Pumpkin Recipes

If you enjoy mousse treats, this one is sure to please a pumpkin lover!

1-1/2 cups pumpkin pie filling
2 cups milk
3 egg yolks
1-1/2 cup sugar
1/2 cup light cream

Cook pumpkin filling and milk in top of double boiler over direct heat until hot but not boiling. Stir occasionally. Beat egg yolks in separate bowl until light and thick; add sugar gradually and keep beating until creamy. Add gradually to the pumpkin mixture. Cook over boiling water 7 to 8 minutes until it thickens to custard consistency. Let cool; then stir in cream. Pour into freezing tray, freeze until solid.

Pumpkin Cake Recipe

Tender and tasty with an addition of plump raisins and nut meats, this is one satisfying pumpkin dessert to treat your family and friends.

1 cup pumpkin pie filling
1/2 cup butter or shortening
1 cup sugar
1 egg
2 cups enriched flour
3-1/2 teaspoons baking powder
2/3 cup milk
1/2 cup nut meats
1/2 cup raisins

Preheat oven to 350 degrees. In electric mixer, mix butter (or shortening) and sugar at low speed until creamy. Add egg and pumpkin filling; mix well at low speed. Sift and measure flour. Add baking powder; sift again. Add flour, milk, nuts and raisins to pumpkin mixture. Mix 1 minute at low speed. Pour into greased pan (don’t grease sides of pan). Bake approximately one hour. Serve warm with whipped cream or cooled and frosted.

The above recipes are from a 1950s Comstock retro pumpkin recipes booklet. Below is a screen shot of the page these recipes came from. For a large view, simply click on the image.

Comstock Retro Pumpkin Recipes 1950s

Nutrition information source: Belly Bytes Fab Foods: Pumpkin

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Vintage Mincemeat Pudding and Pie Recipe

Comstock cookbook page

Vintage Mincemeat Pudding and Pie Recipes

Did you know that, according to Comstock – one average piece of vintage mincemeat pie has three times as much food energy as an average piece of angel food cake. And more than that, ten times more calcium!

Today I’m posting a vintage mincemeat pudding recipe for those of us who still appreciate the old-fashioned, time-honored traditions of Christmas celebrations.

Also known simply as “Christmas Pudding”, this type of English dessert is rich in its history and worthy of looking up if you are one who is equally as fascinated and interested in these long-standing traditions. You could also check out the “Olde English Christmas Pudding” recipe over at our good friends at

The following vintage mincemeat pudding recipe is usually made for the Christmas holidays, but why not make it any time for a treat – especially if you’re a mincemeat lover?

Throughout the years, many have “slimmed down” some of these traditions. The vintage mincemeat pudding recipe I’m sharing is one derived from a 1950s Comstock cookbook and leans more toward the traditional than a newer, “slimmed down” option.

The recipes below were written by Comstock so naturally they use Comstock Pie Fillings. If no longer available to you, you are free to use any mincemeat pie filling of choice.

Vintage Mincemeat Pudding Recipe

Vintage Mincemeat Pudding mold
Mincemeat pudding mold

1-1/2 cup mincemeat pie filling
1 envelope unflavored gelatin
1/4 cup cold water
1/8 teaspoon cream of tartar
1/2 cup molasses
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup water
3 eggs, separated
3 tablespoons sugar

Soften gelatin in 1/4 cup cold water. Stir cream of tartar into molasses and and add cinnamon, salt and half cup of water.

Beat egg yolks; add molasses mixture. Cook over hot water, stirring until slightly thickened. Add softened gelatin. Stir until dissolved. Chill until syrup forms.

Beat egg whites stiff, beat in sugar and fold into gelatin mixture with mincemeat. Spoon into mold and chill until firm. Serves six.

Hot Mince-Ice Cream Pie

Hot Mince-Ice Cream Pie
Hot Mince-Ice Cream Pie

Here’s a fun twist in mincemeat pie with the all-time favorite, ice cream.

1 can mincemeat pie filling
Pastry for 2-crust pie
1 quart vanilla ice cream

Make 2-crust pie, using only 1-1/2 cups of mincemeat filling. Bake 30 to 35 minutes at 425 degrees. Just before serving pie, heat rest of mincemeat. Spoon ice cream over top crust of pie. Serve mincemeat over wedges of warm pie.

Scree Shot of Original Comstock Cookbook Page

(Click image for a larger view)

Comstock cookbook page
Comstock Cookbook Page
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Mincemeat Pie Filling Recipes

Mincemeat pie filling recipes

Mincemeat Pie Filling Recipes

Here’s our first post featuring all my old recipes! We’re starting out with a trio of Mincemeat Pie Filling Recipes from an old cookbook booklet, which I believe was put out in the 1950s. Included is a scanned image of the page of the cookbook-booklet the mincemeat pie fillings were in. All three recipes are on one page. The recipe booklet was put out by Comstock, but you can use any brand pie filling you like.

From Comstock, “All these recipes are time-tested, family-tested and guaranteed to provide you with a family of happy, eager eaters.

Easy Mix Fruit Cake

1 can mincemeat pie filling
1 cup walnut meats, coarsely chopped
1 cup mixed candied fruit, coarsely chopped
1-1/3 cup (15-1/2-ounce can) sweetened condensed milk
1 egg, beaten
3/4 cup flour
1/2 teaspoon baking powder

Add nuts and candied fruit, sweetened condensed milk and egg to mincemeat pie filling. Blend well. Stir in flour and baking powder. Pour into greased 9 x 4 x 3-inch baking pan, which has been lined with waxed paper and greased again. Bake at 350 degrees for 1-1/2 hours or until center springs back when lightly touched. Top should be golden brown.

Note: If a glass baking dish is used, decrease temperature to to 325-degrees.

Mincemeat BarsMincemeat pie filling

1 can mincemeat pie filling
2-1/2 cups biscuit mix
1 cup sugar
1 egg
3 tablespoons shortening
1/4 cup milk

Mix well all except mincemeat pie filling. Pat half into 13 x 9-inch oblong pan, to within 1/2-inch of edges. Spread mincemeat filling. Pat other half of dough on waxed paper to same size. Turn over onto mincemeat filling and remove waxed paper. Bake 30 minutes at 375-degrees. Frost with thin confectioners’ sugar icing. While warm, cut into bars. Makes about 3 dozen.

French Apple Mince Pie

1 can mincemeat pie filling
1 cup pre-sliced applies
1/2 cup sugar
1/4 cup margarine or butter
1/4 cup brown sugar
1/2 cup flour
Pastry for one 9-inch pie

Spread mincemeat filling evenly in bottom of unbaked pastry shell. Combine sugar with apple slices and arrange over mincemeat. Cream butter or margarine with brown sugar and cut in flour until mixture is crumbly. Sprinkle over top. Bake at 450-degrees for 10 minutes. Reduce heat to 350-degrees and bake for 30 minutes. Serve warm.

P.S. Are you a Vegan or do you know one? Share or enjoy this Mincemeat and Apricot Crumble Recipe recipe from our good friends over at

Click the image below for a large view.

Mincemeat Pie Filling Recipes
Mincemeat Pie Filling Recipes