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Links to find other recipes:
Click here to view all of our vintage Gingerbread Cookie Recipes.
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.
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.
- 1 package gingerbread mix
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1/4 cup powdered sugar
- 1 banana, sliced into lemon juice
- 1½ cups drained Dole Crushed Pineapple (No. 2 or 1 lb., 4 oz. can)
- 1/3 cup chopped walnuts
Prepare gingerbread following package directions. Bake in a 9-inch round pan. Cool, then split to make 2 layers. Whip cream with vanilla and sugar. Divide. Spread half on bottom layer. Arrange the banana slices around outside edge. Fill center with half of the pineapple. Top with second layer. Spread with remaining whipped cream. Sprinkle nuts around the edge. Fill the center with remaining pineapple. Chill. Makes 6 to 8 servings.