18 Authentic 1920s Recipes Classic

Step back in time to the roaring ’20s—a decade of jazz, flapper dresses, and unforgettable comfort food! Whether you’re craving a taste of nostalgia or just want to whip up something delightfully vintage, these 18 authentic 1920s recipes bring classic flavors straight to your kitchen. From hearty casseroles to elegant desserts, get ready to cook (and eat) like it’s the Golden Age. Let’s dig in!

Prohibition-era cocktails like the Bee’s Knees

This honey-sweetened gin sour was a Prohibition-era favorite, masking the harsh taste of bathtub gin with bright citrus and floral sweetness—perfect for sipping like it’s 1929.

Ingredients:

• 2 oz gin
• 3/4 oz fresh lemon juice
• 1/2 oz honey syrup (equal parts honey and hot water, stirred)
• Lemon twist, for garnish

Instructions:

1. Fill a cocktail shaker with ice. Add gin, lemon juice, and honey syrup.
2. Shake vigorously for 15 seconds until frost forms on the shaker.
3. Strain into a chilled coupe glass and garnish with a lemon twist.

The magic here is in the honey syrup—it blends seamlessly into the drink, adding a silky texture and mellow sweetness that balances the gin’s bite.

Tip: For a frothier cocktail, swap the honey syrup for 1 tbsp raw honey and dry-shake (no ice) first to emulsify.

Waldorf Salad with apples, walnuts, and celery

This classic Waldorf salad is a crisp, refreshing mix of sweet apples, crunchy celery, and toasty walnuts—all tied together with a creamy, tangy dressing.

Ingredients:

• 2 large crisp apples (such as Honeycrisp or Granny Smith), cored and diced
• 1 cup celery, thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 1/3 cup mayonnaise
• 2 tbsp Greek yogurt (or sour cream)
• 1 tbsp lemon juice
• 1 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, salt, and black pepper until smooth.
2. Add the apples, celery, and walnuts to the bowl. Gently toss until everything is evenly coated in the dressing.
3. Chill for at least 15 minutes before serving to let the flavors meld.

The contrast of textures—crunchy celery, juicy apples, and rich walnuts—makes this salad irresistible. It’s perfect for picnics or as a bright side dish for rich meals.

Tip: For extra freshness, stir in a handful of red grapes or dried cranberries before serving.

Deviled Eggs with paprika and mustard

These creamy, tangy deviled eggs are a crowd-pleasing staple—perfect for picnics, potlucks, or just snacking straight from the fridge.

Ingredients:

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp yellow mustard
• 1/2 tsp white vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• Paprika, for garnish

Instructions:

1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath to cool completely.
2. Peel eggs and slice in half lengthwise. Gently pop out yolks into a bowl and arrange whites on a serving plate.
3. Mash yolks with a fork until smooth. Stir in 3 tbsp mayonnaise, 1 tsp mustard, 1/2 tsp vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until fully combined and creamy.
4. Spoon or pipe the yolk mixture back into the egg white halves. Lightly dust tops with paprika for a pop of color and smoky flavor.

The vinegar and mustard give these deviled eggs a bright, zesty kick that balances the rich mayo—no one can resist that classic combo!

Tip: For extra-smooth filling, press yolks through a fine-mesh sieve before mixing.

Oysters Rockefeller with spinach and butter

This decadent twist on the classic appetizer swaps in buttery spinach for a rich, melt-in-your-mouth bite that’s perfect for impressing guests.

Ingredients:

• 12 fresh oysters, shucked (half-shells reserved)
• 2 cups fresh spinach, finely chopped
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp breadcrumbs
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper (optional)

Instructions:

1. Preheat oven to 450°F. Arrange oyster half-shells on a baking sheet lined with crumpled foil or rock salt to steady them.
2. In a skillet over medium heat, sauté the spinach and garlic in 2 tbsp of the melted butter until wilted, about 2 minutes. Remove from heat and stir in lemon juice, salt, black pepper, and cayenne (if using).
3. Spoon the spinach mixture evenly over each oyster. Drizzle with remaining 2 tbsp melted butter, then sprinkle with Parmesan and breadcrumbs.
4. Bake for 10–12 minutes until the edges of the oysters curl and the topping is golden and bubbly.

The magic here? The spinach stays vibrantly green against the briny oysters, while the buttery breadcrumbs add just the right crunch.

Tip: For extra flair, broil for the last 30 seconds—just watch closely to avoid burning!

Chicken à la King with cream sauce

This comforting classic is like a hug in a bowl—tender chicken and veggies smothered in a velvety cream sauce, perfect for spooning over toast or puff pastry.

Ingredients:

• 3 tbsp unsalted butter
• 1 small yellow onion, diced (about 1/2 cup)
• 1 red bell pepper, diced (about 3/4 cup)
• 8 oz white mushrooms, sliced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/2 cup frozen peas
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 3 tbsp butter in a large skillet over medium heat. Add onion, bell pepper, and mushrooms; cook for 5 minutes until softened.
2. Sprinkle with 1/4 cup flour and stir for 1 minute to coat. Gradually whisk in 1 1/2 cups chicken broth and 1 cup heavy cream until smooth.
3. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Simmer for 3–4 minutes until slightly thickened.
4. Stir in chicken and 1/2 cup peas; cook for 2 minutes until heated through. Fold in 2 tbsp parsley.

The magic here? The sauce clings to every bite without feeling heavy, thanks to the balance of broth and cream. Tip: For extra richness, swap half the broth with dry sherry.

Pineapple Upside-Down Cake with maraschino cherries

This retro classic is all about caramelized pineapple and sticky-sweet cherries—a showstopper that’s easier than it looks!

Ingredients

• 1/4 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 (20-oz) can pineapple rings, drained (reserve 3 tbsp juice)
• 8–10 maraschino cherries, halved
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup whole milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Pour 1/4 cup melted butter into a 9-inch round cake pan, tilting to coat. Sprinkle 1/2 cup brown sugar evenly over the butter.
2. Arrange pineapple rings in a single layer (cut to fit if needed). Place cherry halves in the centers and gaps.
3. Whisk flour, 3/4 cup granulated sugar, baking powder, and 1/2 tsp salt in a bowl. In another bowl, mix milk, oil, egg, vanilla, and 3 tbsp pineapple juice. Stir wet into dry until just combined.
4. Pour batter over pineapple, spreading gently. Bake 35–40 minutes until a toothpick comes out clean.
5. Cool 5 minutes, then invert onto a plate while warm (use a knife to loosen edges if needed).

The magic? That glossy, caramelized fruit layer becomes the top—no frosting needed!

Tip: For extra caramel flavor, swap brown sugar with dark brown sugar.

Tomato Soup with a side of grilled cheese

Nothing beats the classic combo of velvety tomato soup and a gooey grilled cheese—this version is cozy, quick, and packed with flavor.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (28-oz) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1 tsp salt
• 4 slices sourdough bread
• 4 slices sharp cheddar cheese
• 2 tbsp mayonnaise (for grilling)

Instructions:

1. Melt 2 tbsp butter in a pot over medium heat. Add diced onion and sauté for 5 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Pour in crushed tomatoes, 1 cup vegetable broth, 1 tsp sugar, 1/2 tsp dried basil, 1/4 tsp black pepper, and 1 tsp salt. Simmer for 15 minutes, stirring occasionally.
3. Blend the soup until smooth (immersion blender or countertop blender), then stir in 1/2 cup heavy cream. Keep warm.
4. For the grilled cheese, spread 1 tbsp mayonnaise on the outside of each bread slice. Layer cheese between slices and cook in a skillet over medium-low heat for 3–4 minutes per side, until golden and crispy.

The secret? A swipe of mayo instead of butter for the grilled cheese—it crisps up beautifully without burning. Serve the soup with a dunkable, melty sandwich for the ultimate comfort bite.

Tip: For extra richness, swirl a pat of butter into the soup just before serving.

Shrimp Cocktail with tangy sauce

This crowd-pleasing appetizer is all about plump, juicy shrimp paired with a zesty homemade sauce that’s just the right balance of sweet and spicy.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails on)
• 1/2 cup ketchup
• 2 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce (like Tabasco)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the shrimp: Bring a large pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and immediately transfer to a bowl of ice water to stop cooking. Pat dry.
2. Make the sauce: In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper. Taste and adjust seasoning if needed.
3. Chill: Arrange the shrimp on a platter with a bowl of the sauce in the center. Cover and refrigerate for at least 30 minutes to let flavors meld.
4. Serve: Garnish with lemon wedges and a sprinkle of fresh parsley. Serve chilled.

The horseradish gives the sauce a bold kick, while the lemon brightens everything up—perfect for dipping those tender shrimp.

Tip: For extra flavor, add a bay leaf and a few peppercorns to the shrimp’s cooking water.

Beef Wellington with puff pastry

This showstopping Beef Wellington wraps tender beef and savory mushrooms in buttery puff pastry—perfect for impressing guests at your next dinner party.

Ingredients:

• 1 (1.5 lb) beef tenderloin, trimmed
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, plus extra for seasoning
• 1/2 tsp black pepper
• 8 oz cremini mushrooms, finely chopped
• 1 tbsp Dijon mustard
• 4 slices prosciutto
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 425°F. Heat 1 tbsp olive oil in a skillet over high heat. Season beef tenderloin with 1 tsp salt and 1/2 tsp black pepper, then sear on all sides until browned (2–3 minutes per side). Transfer to a plate and brush evenly with Dijon mustard.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add mushrooms and cook until deeply browned and no liquid remains (8–10 minutes). Season lightly with salt.
3. Lay prosciutto slices on plastic wrap, slightly overlapping. Spread mushrooms evenly over prosciutto, then place beef in the center. Roll tightly into a log, twisting the ends to seal. Chill 15 minutes.
4. Roll out puff pastry on a floured surface. Unwrap the beef log, place it in the center, and fold the pastry around it, sealing the edges. Brush with egg wash.
5. Bake on a parchment-lined sheet for 25–30 minutes until pastry is golden and beef reaches 125°F (medium-rare). Rest 10 minutes before slicing.

The magic here? The prosciutto layer keeps the pastry crisp while locking in juicy flavor—no soggy bottoms! For extra insurance, blot the mushrooms dry after cooking.

Tip: Score the pastry lightly with a knife before baking for a picture-perfect finish.

Clam Chowder with hearty potatoes

This rich, comforting chowder is packed with tender clams, creamy potatoes, and smoky bacon—perfect for chilly nights when you crave a bowl of warmth.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 cups diced Yukon Gold potatoes (½-inch pieces)
• 2 (6.5-oz) cans chopped clams, drained (juice reserved)
• 2 cups clam juice (bottled or reserved from cans)
• 1 cup whole milk
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Oyster crackers (for serving)

Instructions:

1. In a large pot over medium heat, cook bacon until crispy (5–6 minutes). Transfer to a paper towel, leaving drippings in the pot.
2. Add onion and celery to the pot; sauté until soft (4–5 minutes). Stir in garlic and cook for 30 seconds until fragrant.
3. Sprinkle flour over the veggies and stir for 1 minute. Gradually whisk in clam juice, scraping up any browned bits.
4. Add potatoes, thyme, smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Simmer uncovered for 12–15 minutes until potatoes are fork-tender.
5. Stir in clams, milk, cream, and butter. Heat gently (do not boil) for 5 minutes. Adjust seasoning to taste.
6. Ladle into bowls and top with crispy bacon and oyster crackers.

The secret to this chowder’s velvety texture? A quick roux made right in the pot with bacon drippings—no extra pans needed!

Tip: For extra briny depth, add a splash of the reserved clam juice with the milk.

Corned Beef and Cabbage for a hearty meal

Nothing beats the cozy comfort of tender corned beef paired with sweet, buttery cabbage—a St. Patrick’s Day classic that’s just as satisfying any night of the week.

Ingredients:

• 3–4 lbs corned beef brisket (with spice packet)
• 4 cups low-sodium beef broth
• 2 cups water
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 large head green cabbage, cut into 8 wedges
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 3-inch chunks
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large Dutch oven, combine corned beef, beef broth, water, the included spice packet, peppercorns, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours.
2. Add potatoes and carrots to the pot, submerging them in the liquid. Cover and simmer for 30 minutes.
3. Nestle cabbage wedges into the pot, dot with butter, and cook uncovered for 20 minutes until cabbage is tender.
4. Discard bay leaves. Transfer corned beef to a cutting board, slice against the grain, and arrange on a platter with vegetables. Spoon some cooking liquid over the top and garnish with parsley.

The slow simmer infuses the beef with rich flavor while keeping it melt-in-your-mouth tender, and the cabbage soaks up all the savory goodness. Serve with grainy mustard for a tangy kick!

Tip: For extra flavor, let the corned beef rest in its cooking liquid for 10 minutes before slicing.

Lobster Newberg with sherry sauce

This rich, creamy lobster dish feels like a special occasion in every bite—luxurious yet surprisingly simple to whip up at home.

Ingredients:

• 4 tbsp unsalted butter, divided
• 1/4 cup dry sherry
• 1 cup heavy cream
• 2 large egg yolks
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 lb cooked lobster meat, chopped
• 2 tbsp chopped fresh parsley
• Toasted bread or puff pastry, for serving

Instructions:

1. Melt 2 tbsp butter in a skillet over medium heat. Add sherry and simmer 2 minutes until slightly reduced.
2. Whisk heavy cream, egg yolks, paprika, cayenne, and salt in a bowl. Slowly pour into the skillet, stirring constantly until thickened (3–4 minutes).
3. Add lobster meat and remaining 2 tbsp butter, stirring gently until lobster is heated through (2–3 minutes).
4. Remove from heat, sprinkle with parsley, and serve over toasted bread or puff pastry.

The magic here is the velvety sherry sauce—it clings to the lobster without overpowering its sweetness.

Tip: For extra depth, use a splash of brandy along with the sherry.

Banana Split with whipped cream and nuts

This nostalgic dessert is all about the perfect balance of creamy, crunchy, and fruity—no fancy skills required, just pure indulgence!

Ingredients:

• 1 large ripe banana, peeled and split lengthwise
• 3 scoops vanilla ice cream (about 1½ cups)
• ½ cup fresh whipped cream
• 2 tbsp chocolate syrup
• 2 tbsp chopped nuts (walnuts or peanuts work great)
• 2 maraschino cherries
• 1 tbsp rainbow sprinkles (optional)

Instructions:

1. Place the split banana halves against opposite sides of a long dessert dish or boat-shaped bowl.
2. Arrange the vanilla ice cream scoops in a row between the bananas.
3. Drizzle the chocolate syrup evenly over the ice cream and bananas.
4. Top with whipped cream, then sprinkle the chopped nuts and rainbow sprinkles (if using) over everything.
5. Finish with a cherry on top of each ice cream scoop. Serve immediately with a long spoon!

The magic here is in the contrast of textures—silky ice cream, fluffy whipped cream, and crunchy nuts make every bite exciting.

Tip: For extra decadence, warm the chocolate syrup for 10 seconds in the microwave before drizzling.

Jell-O salads with fruit and cream

This wobbly, fruity classic is a nostalgic crowd-pleaser—light, creamy, and studded with juicy berries for a dessert-like side dish.

Ingredients:

• 1 (3 oz) box strawberry Jell-O
• 1 cup boiling water
• 1 cup cold water
• 1 cup fresh strawberries, hulled and quartered
• 1 cup mini marshmallows
• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. In a large bowl, dissolve strawberry Jell-O in 1 cup boiling water, stirring 2 minutes until fully dissolved. Stir in 1 cup cold water.
2. Refrigerate Jell-O for 1 hour 30 minutes, or until slightly thickened (it should coat the back of a spoon). Gently fold in strawberries and mini marshmallows.
3. Pour mixture into a 9×9-inch dish and chill 3 hours, or until fully set.
4. Just before serving, whip heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form. Slice Jell-O into squares and top each with a dollop of cream.

The magic here? The marshmallows suspend like little clouds in the ruby-red Jell-O, while the fresh berries add a bright pop.

Tip: For a quicker chill, pour the Jell-O mixture into individual ramekins—they’ll set in half the time!

Parker House Rolls with butter

These buttery, pillowy rolls are a nostalgic favorite—soft enough to pull apart and rich enough to melt in your mouth.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted (plus 2 tbsp extra for brushing)
• 1 large egg
• 1 tsp salt
• 3 1/2 cups all-purpose flour, plus extra for dusting

Instructions

1. In a large bowl, whisk together the warm milk, yeast, and 1/4 cup sugar. Let sit for 5 minutes until foamy.
2. Stir in 4 tbsp melted butter, the egg, and 1 tsp salt. Gradually add 3 1/2 cups flour, mixing until a shaggy dough forms.
3. Turn onto a floured surface and knead for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down the dough and roll it out to 1/2-inch thickness. Cut into 3-inch rounds, fold each in half, and place in a buttered 9×13-inch pan. Cover and rise for 30 minutes.
5. Preheat oven to 350°F. Bake rolls for 20 minutes until golden. Brush with 2 tbsp melted butter while warm.

The secret? The double butter treatment—folded into the dough and brushed on top—gives these rolls their signature richness and sheen.

Tip: For extra flavor, swap the melted butter for browned butter in the dough.

Pâté with crusty bread and pickles

This rich, creamy pâté comes together in minutes but tastes like you spent hours—pair it with tangy pickles and warm bread for the ultimate appetizer.

Ingredients

• 1 lb chicken livers, trimmed
• 1/2 cup (1 stick) unsalted butter, divided
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp brandy or cognac
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground thyme
• Crusty baguette, sliced and toasted
• 1/2 cup cornichons or dill pickles, for serving

Instructions

1. Melt 2 tbsp butter in a skillet over medium heat. Add shallot and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds.
2. Add chicken livers, salt, pepper, and thyme. Cook for 5–6 minutes, turning occasionally, until browned but slightly pink inside.
3. Pour in brandy, let simmer for 1 minute, then remove from heat. Let cool slightly.
4. Transfer mixture to a blender with remaining 6 tbsp butter (cut into chunks). Blend until ultra-smooth, scraping sides as needed.
5. Pour into a small dish, smooth the top, and chill for 1 hour. Serve with toasted baguette and pickles.

The magic here? Blending warm livers with cold butter creates a luxuriously silky texture that spreads like a dream.

Tip: For extra flair, melt a little extra butter and pour it over the chilled pâté to seal it—it keeps fresh for days!

Baked Alaska with meringue topping

This showstopping dessert combines ice cream, cake, and a fluffy toasted meringue—perfect for impressing guests or treating yourself to something special.

Ingredients:

• 1 pint vanilla ice cream, slightly softened
• 1 (9-inch) round sponge cake, 1-inch thick
• 4 large egg whites, room temperature
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Instructions:

1. Prep the base: Place the sponge cake on a parchment-lined baking sheet. Scoop the vanilla ice cream onto the cake, spreading evenly to cover completely. Freeze for 1 hour.
2. Make the meringue: In a stand mixer, beat the egg whites and cream of tartar on medium-high until soft peaks form. Gradually add the 1/2 cup sugar and 1 tsp vanilla, beating until stiff, glossy peaks form (about 5 minutes).
3. Assemble: Remove the cake and ice cream from the freezer. Quickly spread the meringue over the ice cream, sealing it to the edges of the cake. Use a spoon to create decorative swirls.
4. Toast: Bake at 475°F for 3–5 minutes until the meringue is lightly browned. Serve immediately.

The magic of Baked Alaska? The meringue insulates the ice cream, keeping it perfectly cold while the outside gets toasty and crisp.

Tip: For a fun twist, drizzle the plate with chocolate sauce or sprinkle toasted coconut over the meringue before baking.

Fruitcake with candied fruit and nuts

This rich, boozy fruitcake is packed with jewel-toned candied fruit and crunchy nuts—perfect for gifting or savoring with coffee during the holidays.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 4 large eggs
• 1/2 cup dark rum or brandy (plus extra for brushing)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 cups mixed candied fruit (cherries, pineapple, citron)
• 1 cup chopped toasted pecans or walnuts

Instructions

1. Preheat oven to 300°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter and brown sugar with a mixer until fluffy (3 minutes). Add eggs one at a time, then mix in 1/2 cup rum.
3. Whisk flour, baking powder, salt, cinnamon, and nutmeg in a bowl. Gradually fold into wet ingredients until just combined.
4. Fold in candied fruit and nuts. Transfer batter to pan, smoothing the top.
5. Bake for 1 hour 45 minutes–2 hours, until a toothpick comes out clean. Cool 10 minutes, then brush warm cake with extra rum.

The slow bake keeps this cake moist for weeks, while the rum glaze adds a grown-up kick. Tip: Wrap cooled cake in cheesecloth soaked in rum and store in an airtight container for deeper flavor.

Conclusion

These 18 authentic 1920s recipes offer a delicious taste of history, perfect for home cooks looking to add vintage charm to their kitchens. Whether you’re craving a classic dessert or a hearty main, there’s something here for everyone. Give them a try, then let us know your favorites in the comments—and don’t forget to share this blast-from-the-past recipe roundup on Pinterest! Happy cooking!