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Antipasto (VRP 400)

Antipasto (VRP 400)

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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.

It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)

At this time we do not know anything about the history of the box.

We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.

View all the vintage recipes from Vintage Recipe Box 400.

Click here to view all of the Vintage Recipe Boxes we have published to date from our collection.

Vintage Recipe Box 400
The image I found on Flickr is an original ad for the recipe box.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

Click here to view our Vintage Recipe Project Cookbook Library.

Vintage Kitchen Tools and Dishes

Click here to view Vintage Kitchenware on Etsy.

Join our Vintage Recipe Project Facebook group
to discuss old recipes and food traditions.



Antipasto (VRP 400)


In a large saucepan heat 1 cup olive oil. Stir in 1 garlic clove, coarsely chopped, and cook it until it is golden. Discard the garlic. Into the hot oil put ¼ pound each of green beans, broken into pieces, and small mushrooms, trimmed and quartered, 12 small onions, quartered, 2 small green peppers, trimmed and cut into thin strips, 2 carrots, cut into 1-inch chunks, 1 small cauliflower, broken into flowerets, 1 small eggplant, unpeeled, cut into cubes, 1 stalk of celery, cut into 1-inch slices, and I bay leaf.
Cook the vegetables, uncovered, until they are tender but still slightly crisp. Stir in 12 large ripe olives, 8 large green olives, 3 slices pimiento, cut into broad strips, 1 cup each of ketchup and wine vinegar, 2 tablespoons sugar, 1 tablespoon prepared mustard, and salt and pepper to taste. Cook the mixture for 5 minutes, stirring frequently, and let it cool. Serve the antipasto chilled, with French or Italian bread.

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