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Zucchini Torte (VRP 400)

Zucchini Torte (VRP 400)

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Zucchini Torte

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Zucchini Torte

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.

Zucchini Torte

Zucchini Torte

Zucchini Torte (VRP 400)


  • 3 lbs. zucchini
  • 3 cloves garlic, chopped fine
  • 1/4 cup olive or salad oil
  • 6 eggs, separated and beaten
  • 1½ lbs. sharp yellow cheese grated
  • 3/4 cup parsley, chopped
  • Salt and pepper to taste


    Slice zucchini, or if eggplant is used, peel and slice. Bring to boil quickly in cold, salted water. Drain immediately and chop coarsely. Saute garlic and parsley in oil until slightly brown. Combine with zucchini or eggplant, beaten egg yolks, most of cheese, salt and pepper. Fold in stiffly beaten egg whites and place mixture in flat baking dish. Sprinkle remaining cheese on top. Bake in pan of water 1 1/4 to 1½ hours, at 325 F. or until set. Serves 6-8.

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