Drive Back in Time with Vintage Holiday Recipes from the 1950s Ford Cookbook

Before food blogs and celebrity chefs, Ford Times magazine – circa 1946 to 1993 – offered a unique culinary journey through America. A popular feature showcased recipes from legendary restaurants across the U.S. and Canada, and it was so well liked that the recipes were compiled into cookbooks.

In the spirit of the holiday season, we thought it would be fun to share a few dishes from the first volume of Ford Treasury of Favorite Recipes from Famous Eating Places, which was published in 1950 and includes recipes gathered from a variety of charming eating spots across the country from 1946 to 1950. Though a number of these restaurants are no longer around, we were surprised to find some are still in business.  

(Note: Some of the directions back then weren’t always as precise as they are today. Some do not give specific amounts for ingredients. Others give vague instructions like “bake in a moderate oven.” So, you may have to put your chef’s hat on and use your best judgment.)

Check out the Ford Heritage Vault for the cookbook and more.

Feel free to share some of your favorite holiday dishes in the comments below. And if you try any of these recipes, email us a photo and your review.  We may publish it on @FordOnline.

Special thanks to the Ford Archives team. 
 

French-Fried Deviled Eggs
Emily Shaw’s Inn, Pound Ridge, N.Y.

Emily Shaw's Inn was a popular spot for locals and celebrities in Pound Ridge, N.Y., for over four decades. Emily Shaw, and later her son, John, ran the restaurant from 1939 until 1989. It was closed for quite some time until 2012 when it was bought by chef Jean-Georges Vongerichten, who renamed it The Inn at Pound Ridge. He undertook a significant renovation, preserving the exterior's landmark status while completely modernizing the interior, resulting in a restaurant praised for its design.

Recipe:

Cut six hard-boiled eggs lengthwise and reserve yolks. Season yolks to taste with Worcestershire sauce, mustard, salt, black pepper, oil, and vinegar. Pack back into whites and hold together with toothpicks. Dip eggs into two beaten egg yolks, then flour and breadcrumbs. Fry in deep fat until golden brown. Drain eggs on brown paper (paper towel) to rid them of excess grease; remove toothpicks.

Serve these deviled eggs in creole sauce, or serve them on spinach or other cooked greens. 
 

Ham with Sherry-Maple Glaze
The Krebs, Skaneateles, N.Y. 

The Krebs was founded by Fred and Cora Krebs in 1899, when the couple began serving meals to neighbors. It is in the small lake town of Skaneateles in New York. The restaurant passed through three generations of the Krebs family before it was closed and sold to Adam and Kim Weitsman, whose mission is to return The Krebs to its original glory while giving back to the community.

Recipe:

Place a Swift’s Premium Ham fat-side up on a rack in an open pan. Use no water. Bake half hams in slow oven (325 degrees) about 22 minutes per pound. If ham is taken from refrigerator, increase cooking time by about 5 minutes per pound. Drain fat from pan. Skin ham, score, and stud with cloves. Pour 1 cup sherry wine or fruit juice over ham and let stand 5 minutes; then cover with 1 cup maple syrup. Brown in hot oven (400 degrees) for about 15 minutes, basting frequently. Strain sauce into service dish. Serve surrounded by hot spiced fruit. 
 

Tavern Chestnut Dressing (for Turkey)
Central Park, New York City

Tavern on the Green is a historic restaurant in Central Park that has been a New York staple since 1934. It’s been featured in many movies and television shows over the years. The restaurant changed ownership several times until it closed in 2009. After a multimillion-dollar renovation, Tavern on the Green reopened in 2014.

Recipe:

1 pound chestnuts, chopped
½ loaf white bread
3 cups water
½ cup chopped Virginia ham
½ stalk celery, chopped
2 medium onions, chopped
1 tablespoon parsley

Soak bread in 3 cups water. Add chopped ham. Brown celery and onion lightly; add bread and ham together with chestnuts, freshly boiled. Stir thoroughly. Bake at 300 degrees for 15 minutes. Serve with your holiday turkey which as been roasted separately after having been stuffed with a stalk of celery and chopped onions and carrots. Top with parsley. 
 

Half Way House Green Beans
Half Way House, Richmond, Virginia

The Half Way House was founded in 1760 in Richmond, Virginia. Famous guests included George Washington, Thomas Jefferson, and Robert E. Lee. The restaurant is still standing and is known for its historical ambiance and fine dining.

Recipe:

1 quart cooked green beans (snap or string)
3 to 4 strips bacon
2 tablespoons sugar
1 medium-sized onion, chopped fine
4 medium-sized tomatoes
salt and pepper to taste

Fry bacon till very crisp; then remove from fat. Fry onion in bacon fat till light brown. Add tomatoes, sugar, salt, and pepper and simmer until tomatoes are soft. Add beans. Top mixture with crumbled bacon strips just before serving. 
 

Eggnog Pie
Farmington, Michigan

Henry Ford purchased the Botsford Inn in Farmington, Michigan from the Botsford family in 1924. It is said that he courted his wife Clara there. The Ford family continued to operate the inn as a restaurant until 1951 when John Anhut purchased it. He ran it for more than 40 years until 1999. Historic portions of the building remain as part of the Botsford Hospital complex.

Recipe:

1 envelope plain gelatin
2 cups milk
1 tablespoon cornstarch
¼ teaspoon salt
6 tablespoons sugar
2 eggs (separated)
2 teaspoons brandy flavoring
1 9-inch pie shell
nutmeg

Sprinkle gelatin over ¼ cup milk. Mix cornstarch, salt, 3 tablespoons sugar; add remaining milk. Cook in double boiler, stirring, till slightly thickened. Cover; cook 10 minutes more. Add gelatin; stir until dissolved. Beat egg yolks; then add milk mixture. Cook in double boiler 3 minutes, remove from fire, chill till slightly thickened. Beat egg whites till stiff; add remaining sugar, and fold into custard. Flavor. Pour into pie shell; sprinkle with nutmeg. Chill till firm. 
 

Indian Pudding
Publick House Historic Inn, Sturbridge, Massachusetts 

The Publick House Historic Inn, a member of Historic Hotels of America, was built in the late 1700s by Colonel Ebenezer Crafts after a series of life events led him to Sturbridge, Massachusetts. Initially designed as both a home and a roadside inn, it thrived for many years, hosting notable guests like the Marquis de Lafayette, but later faced decline due to economic hardship and the rise of railroads. However, it was saved from closure in the 20th century by Richard Paige, who bought it for a single dollar in a card game and restored it back to its roots. It is described today as “where good food comes out of Yankee ovens and warm hospitality greets every guest.”

Recipe:

1 quart milk
3 ounces corn meal
3 eggs
4 ounces sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon salt
½ pint molasses
grated rind of one orange

Boil milk; add corn meal. Bring to a boil and let cook for 5 minutes. Add remaining ingredients and bake for an hour.