Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two cups of corn meal, one cup of unbolted wheat flour, two cups of buttermilk, one cup of molasses, one teaspoon of soda; steam three hours, bake fifteen minutes.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One pint of rich buttermilk, one pint of meal, one pint of flour, one egg, one teaspoon of saleratus, two tablespoons of sugar or molasses, pinch of salt. The egg may be omitted. Bake one hour in one loaf.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup sour milk, two cups sweet milk, two cups Indian meal, one cup flour, one-half cup molasses, a little salt, one teaspoon soda. Steam three hours.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Three cups graham flour, one cup wheat flour, two cups buttermilk, one teaspoon soda, one of salt, one-half cup molasses. Steam two hours and bake ten minutes.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup boiled rice, one egg, one and one-half cups sour milk, one teaspoon soda, one tablespoon melted butter or lard, one large handful flour. Thicken with corn meal. Sweeten if you like. Add a little salt.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of Indian meal scalded with hot water, one cup of molasses, one tablespoon sugar, two cups sour milk, two teaspoons even full of soda, a little salt and thicken with graham flour. Steam one and one-half hours, then bake fifteen minutes or until brown.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two cups flour, one cup corn meal, one-half cup sugar, one-half cup butter, one-half cup milk, three eggs, three spoons baking powder.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 eggs
1 t. vanilla
1 c. sugar
1/4 t. salt
3/4 c. oil
3 c. flour
1/2 t. baking soda
1 t. baking powder
1/2 c. ground nuts

Preheat oven to 400° then lower to 350°. Mix first 5 ingredients. Add rest of ingredients. Makes 3 rolls. Use at least 2 well-greased cookie sheets. They spread! Bake 20-25 minutes. Slice and sprinkle with cinnamon and sugar. Put back in oven. Bake 5 minutes; turn over and repeat on other side. This was my mother's mother's recipe. It is wonderful!! Very light mandel. You cannot eat just one!

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 c. flour
2 t. baking powder
1 c. sugar
3 eggs
3/4 c. oil
2 t. vanilla
1 c. chopped almonds
1/2 c. chocolate chips
cinnamon, sugar

Combine all the dry ingredients. Make a hole in the middle and add the eggs, oil and vanilla. Mix by hand, until well blended. (This mixture is too thick to use a mixer.) Stir in the chocolate chips and nuts. Divide the mixture into 4 parts and pat each into a loaf shape about 2" wide by 16" long on an ungreased cookie sheet. Bake at 350° for 25 minutes. (After the first 10 minutes, gently push back the edges of the loaves to keep spreading to a minimum.) Slice hot mandel bread into 1" slices, and turn them on their sides. Sprinkle with cinnamon and sugar and bake for an additional 5 minutes. Repeat with the other side.

This recipe is from my mother-in-law, Eleanor Simon.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 1/2 c. nuts, chopped
1 1/2 c. celery, chopped
1 onion
1 c. Jarlsberg cheese, grated
1 28-oz. can tomatoes, drained
2 eggs
salt to taste
2 T. oil
1 c. bread crumbs
1 t. oregano
1 1/2. tarragon
1/2 t. basil
1 1/2. garlic chips

In food processor, chop nuts and celery; remove. Grate onion and cheese. Put in steel blade, add tomatoes, eggs and oil. Combine all ingredients, including spices and garlic. Pour into 8 x 5" loaf pan. Bake at 350° for 45 minutes. Cool 15 minutes before unmolding.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One-half lb. butter, 3 eggs well mixed, 1/2 lb. powdered sugar, 1/2 lb. flour, 1/2 lb. blanched almonds, rind of 1 lemon, cinnamon to taste. Be careful not to stir mixture too much as it must rise. Spread on buttered tins. Slice almonds very thin and sprinkle them with cinnamon and sugar and strew them over the top of the mixture after it has been spread on the pans. Bake a light brown.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

1 egg well beaten, 1/2 cup sugar, 1/2 cup molasses,
1/2 cup sour milk with 1 level teaspoon soda dissolved,
1 level teaspoon ginger, dash cinnamon, cloves & allspice,
1 1/2 cup flour. Last add 1/2 cup melted butter, beat
all well and bake in a slow oven 25 minutes.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

2 cups flour, 1/2 cup sugar, 4 teaspoons baking powder,
3 tablespoons butter, 2 tablespoons lard, 2 eggs, 3/4 cup nuts,
1 cup milk. Mix all dry ingredients together with shortening
and then add milk & eggs.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

1 1/4 cups white flour, 3/4 cup corn meal,
1/8 cup sugar, 1 cup milk, 1 1/2 tablespoons
melted butter, 1 tsp. salt, 5 tsp. baking powder level.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

One small half cup butter, one and one half cups of molasses,
two well beaten eggs, three cups flour, one tablespoon ginger,
a little each of nutmeg, allspice and cinnamon, one half cup sweet milk and one and one half teaspoons baking powder.