1920s Recipes for Your Vintage New Year's Eve Party (2024)

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1920s Recipes for Your Vintage New Year's Eve Party (1)Caroline StankoUpdated: Nov. 13, 2018

    Add some old-school class to your New Year's Eve party with a few vintage recipes straight from the 1920s.

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    Oysters Rockefeller

    My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts

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    Jazzy Gelatin

    Finish things off with a bang with this colorful gelatin garnished with fresh grapes. Chock-full of mandarin oranges and crushed pineapple, it's so refreshing that guests won't be able to refrain from seconds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    Sugar-Glazed Ham

    This old-fashioned ham glaze gives a pretty golden brown coating—just like Grandma used to make. The mustard and vinegar complement the brown sugar which adds a tangy flavor to this glazed ham recipe. Be prepared to serve seconds! —Carol Strong Battle, Heathville, Virginia

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    Brandy Old-Fashioned Sweet

    The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder co*cktail. —Taste of Home Test Kitchen

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    Taste of Home

    Pretty duch*ess Potatoes

    Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen

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    Sour Cream Bavarian

    Are you ‘sweet on’ someone who’s counting calories? Show them you care with this light and refreshing dessert. It’s sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it’s fat-free! —Judi Janczewski, Berwyn, Illinois

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    Best Deviled Eggs

    Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

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    Taste of Home

    Caesar Salad in Peppered Parmesan Bowls

    This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! —Melissa Wilkes, St. Augustine, Florida

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    Taste of Home

    Cranberry-Orange Roast Ducklings

    I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe.—Gloria Warczak, Cedarburg, Wisconsin

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    Taste of Home

    Orange-Pistachio Divinity

    Old-fashioned divinity candy is even yummier with a hint of refreshing orange zest and bits of crunchy pistachios. Store-bought versions just can’t compare! —Lorri Reinhardt, Big Bend, Wisconsin

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    Taste of Home

    Gooey Old-Fashioned Steamed Molasses Bread

    While I was growing up, the smell of this bread often greeted me as I walked in the door from school. I thought that everyone baked bread in a slow cooker. My grandmother, my mother and I—and now my daughters—all bake this. It’s comfort food at its best! —Bonnie Geavaras-Bootz, Chandler, Arizona

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    Taste of Home

    Simple Waldorf Salad

    This is my go-to salad when I need a quick little meal. When I want a sweeter taste, I use whipped cream instead of yogurt. —Wendy Masters, East Garafraxa, Ontario

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    Here’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California

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    Taste of Home

    Strawberry Ladyfinger Icebox Cake

    This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California

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    Taste of Home

    Baked Oysters with Tasso Cream

    I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada

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    Taste of Home

    Authentic German Potato Salad

    This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri

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    Taste of Home

    Old-Fashioned Banana Cream Pie

    This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. —Perlene Hoekema, Lynden, Washington

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    Taste of Home

    Holiday Wassail Punch

    This festive and fruity punch is made with five kinds of juices plus cinnamon and allspice for a unique, well-balanced flavor.—Jennifer Stout, Blandon, Pennsylvania

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    Pastry Chicken a la King

    Mom made this smell and look so divine, I forgot that peas—which I disliked—were in it. —Patty LaNoue Stearns, Traverse City, Michigan

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    Taste of Home

    Salmon Mousse Canapes

    It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota

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    Taste of Home

    Spiced Devil's Food Cake

    One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon

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    Easy Batter Rolls

    The first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious—and help make the meal. —Thomasina Brunner, Gloversville, New York

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    Champagne co*cktail

    This amber champagne co*cktail is a bubbly twist on the traditional old-fashioned. Try it with extra dry champagne. —Taste of Home Test Kitchen

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    Skillet Pineapple Upside-Down Cake

    For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas

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    Taste of Home

    Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California

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    Taste of Home

    Hearty Manhattan Clam Chowder

    This veggie-packed clam chowder is savory and satisfying. Butter up some crusty bread and you'll have yourself a complete meal. —Carol Bullick, Royersford, Pennsylvania

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    Apple Pie

    I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington

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    Easy Dill Pickles

    This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado

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    Icebox Cake

    You don't have to bake to serve a wonderful dessert! This icebox cake is made from chocolate wafers and whipping cream. It is so delicious.—Cindy Hawkins, New York, New York

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    Salmon Mousse Cups

    I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona

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    Garden-Fresh Seafood co*cktail

    For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan

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    Taste of Home

    Strawberry Ice Cream Charlotte

    My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. —Scarlett Elrod, Newman, Georgia

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    Taste of Home

    Bacon-Cheddar Potato Croquettes

    Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia

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    Taste of Home

    Warm Spiced Cider Punch

    This is a nice warm-up punch. I like to serve it when there is a nip in the air. The aroma of the apple cider, orange juice and spices as the punch simmers in the slow cooker is wonderful. —Susan Smith, Forest, Virginia

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    Vanilla White Chocolate Mousse

    I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe. It's so pretty with almonds and raspberries on top. —Marina Castle, Canyon Country, California

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    Spicy Mixed Nuts

    Cumin and chili powder give extra oomph to the classic homemade nut mix. It's a smart solution for holiday snacking and gift giving. —Delores Hill, Helena, Montana

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    Olive-Stuffed Celery

    My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. —Stacy Powell, Santa Fe, Texas

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    Taste of Home

    Old-Fashioned Butterscotch Cake with Penuche Frosting

    My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. —Beth Vorst, Columbus Grove, Ohio

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    Originally Published: November 13, 2018

    1920s Recipes for Your Vintage New Year's Eve Party (40)

    Caroline Stanko

    Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.

    1920s Recipes for Your Vintage New Year's Eve Party (2024)
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