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1920s Recipes for Your Vintage New Year’s Eve Party

Add some old-school class to your New Year's Eve party with a few vintage recipes straight from the 1920s.

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Oysters Rockefeller Exps38047 Sf143315b11 05 5bc Rms 2

Oysters Rockefeller

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts
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Jazzy Gelatin

Finish things off with a bang with this colorful gelatin garnished with a chorus of fresh grapes. Chock-full of mandarin oranges and crushed pineapple, it's so refreshing that guests won't be able to refrain from seconds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Sugar-Glazed Ham

This old-fashioned ham glaze gives a pretty, golden brown coating—just like Grandma used to make. The mustard and vinegar complement the brown sugar which adds a tangy flavor to this glazed ham recipe. Be prepared to serve seconds! —Carol Strong Battle, Heathville, Virginia
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Brandy Old-Fashioned Sweet

The concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This old-fashioned recipe, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail. —Taste of Home Test Kitchen
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Pretty Duchess Potatoes

Comfort-food flavor comes in attractive packages that are just the right size! This recipe is a favorite Christmas dinner or Thanksgiving menu idea. —Taste of Home Test Kitchen
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Sour Cream Bavarian

Are you ‘sweet on’ someone who’s counting calories? Show them you care with this light and refreshing dessert. It’s sinfully creamy and so pretty with the tart raspberry sauce. No one would ever guess that it’s fat-free! —Judi Janczewski, Berwyn, Illinois
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Best Deviled Eggs

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
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Caesar Salad in Peppered Parmesan Bowls

This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! —Melissa Wilkes, St. Augustine, Florida
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Cranberry-Orange Roast Ducklings

I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin
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Orange-Pistachio Divinity

Old-fashioned divinity candy is even yummier with a hint of refreshing orange zest and bits of crunchy pistachios. Store-bought versions just can’t compare! —Lorri Reinhardt, Big Bend, Wisconsin
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Gooey Old-Fashioned Steamed Molasses Bread

When I was growing up, the smell of this bread greeted me as I walked in the door from school. I thought everyone baked bread in a slow cooker. Like my grandmother and mother, my daughters and I now bake this glorious comfort food. —Bonnie Geavaras, Scottsdale, Arizona
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Simple Waldorf Salad

Simple Waldorf Salad

This is my go-to salad when I need a quick little something for a meal. When I want a sweeter taste, I use whipped cream instead of yogurt. —Wendy Masters, East Garafraxa, Ontario
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Parsnip & Celery Root Bisque

Here’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California
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Strawberry Ladyfinger Icebox Cake

This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the pan. If it breaks while you're transferring the cake to the serving plate, just push it back together, pressing gently. —Stella Ohanian, Porter Ranch, California
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Baked Oysters with Tasso Cream

I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
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Authentic German Potato Salad

This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri
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Old-Fashioned Banana Cream Pie

This old-fashioned banana cream pie recipe is full of flavor. Because it uses instant pudding, this no-bake dessert is ready in just minutes. —Perlene Hoekema, Lynden, Washington
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Holiday Wassail Punch

This festive and fruity punch is made with five kinds of juices plus cinnamon and allspice for a unique, well-balanced flavor.—Jennifer Stout, Blandon, Pennsylvania
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Pastry Chicken a la King

Mom made this smell and look so divine, I forgot that peas—which I disliked—were in it. —Patty LaNoue Stearns, Traverse City, Michigan
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Salmon Mousse Canapes

It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota
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Spiced Devil's Food Cake

One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
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Easy Batter Rolls

The first thing my guests ask when they come for dinner is if I'm serving these dinner rolls. The buns are so light, airy and delicious—and help make the meal. —Thomasina Brunner, Gloversville, New York
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Champagne Cocktail

This amber champagne cocktail is a bubbly twist on the traditional old-fashioned. Try it with extra dry champagne. —Taste of Home Test Kitchen
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Skillet Pineapple Upside-Down Cake

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
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Herb-Roasted Olives & Tomatoes

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
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Hearty Manhattan Clam Chowder

This veggie-packed clam chowder is savory and satisfying. Butter up some crusty bread and you have yourself a complete meal. —Carol Bullick, Royersford, Pennsylvania
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Apple Pie

I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested, "Maybe a slice of my homemade apple pie will make you feel better." One bite, and Grandma was right. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need. —Maggie Greene, Granite Falls, Washington
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Grandma's Dill Pickles

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
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Icebox Cake

You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.—Cindy Hawkins, New York, New York
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Salmon Mousse Cups

I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona
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Garden Fresh Seafood Cocktail Exps Mcmzsp17 193936 B01 06 4b 4

Garden-Fresh Seafood Cocktail

For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
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Strawberry Ice Cream Charlotte

My family loves ice cream cake, so they were delighted when I first presented this dessert. It's light, delicious and has a festive presentation. —Scarlett Elrod, Newman, Georgia
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Bacon-Cheddar Potato Croquettes

Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia
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Warm Spiced Cider Punch

This is a nice warm-up punch. I like to serve it when there is a nip in the air. The aroma of the apple cider, orange juice and spices is wonderful as the punch simmers in the slow cooker. —Susan Smith, Forest, Virginia
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Vanilla White Chocolate Mousse

I needed a quick dessert for my daughter's bridal shower, and a co-worker gave me this vanilla mousse recipe. It's so pretty with almonds and raspberries on top. —Marina Castle, Canyon Country, California
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Spicy Mixed Nuts

Cumin and chili powder give extra oomph to the classic homemade nut mix. It's a smart solution for holiday snacking and gift giving. —Delores Hill, Helena, Montana
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Olive-Stuffed Celery

My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Christmas and Thanksgiving. The stuffing is so yummy that even if you don't normally care for the ingredients on their own, you'll love the end result. —Stacy Powell, Santa Fe, Texas
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Old-Fashioned Butterscotch Cake with Penuche Frosting

My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. —Beth Vorst, Columbus Grove, Ohio

Caroline Stanko
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.
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