1. Baked Alaska

Baked Alaska is one of those retro desserts that requires a bit of finesse but leaves a lasting impression. This show-stopping treat combines layers of cake, ice cream, and meringue that are baked until golden brown. The contrasting textures of soft cake, creamy ice cream, and crispy meringue made it a favorite at dinner parties in the ’60s and ’70s. But despite its dramatic presentation, it’s largely disappeared from modern menus.
Many handwritten cookbooks from the mid-20th century feature a special recipe for Baked Alaska, often with personal tweaks like flavor combinations or decorating tips. The recipe itself can vary depending on which cookbook you look at, with some calling for fruit-flavored ice creams while others use traditional vanilla. It’s the kind of dessert that only comes out for special occasions today, often making it a cherished memory in those handwritten family recipe books.
2. Chicken a la King

Chicken a la King was once a staple of post-dinner party menus and a beloved dish in many households. It’s a creamy mixture of chicken, vegetables, and often mushrooms, served over rice, noodles, or toast. The rich, velvety sauce and comforting combination of ingredients made it a go-to for easy entertaining in the mid-20th century.
Over the years, though, this once-popular recipe has faded from modern dinner tables. Handwritten cookbooks often feature their own variations, whether it’s adding sherry or using different kinds of vegetables. The dish was typically seen as a “quick and elegant” option, and many grandmothers would have written it down with pride, passed down from generation to generation.
3. Jell-O Salad

Jell-O salads were the ultimate retro recipe, making an appearance at nearly every family gathering from the ’50s to the ’80s. They could be sweet or savory, but most often they featured fruit suspended in gelatin, often with marshmallows, whipped cream, and nuts mixed in. The combinations were endless, and the most daring cooks would experiment with flavors and textures.
What makes Jell-O salad stand out in handwritten cookbooks is the creative freedom it allowed. Recipes could be adapted based on what was in season or available in the pantry. For many, these recipes evoke nostalgia for Sunday potlucks and holiday dinners, when Jell-O salads were as much a conversation piece as a side dish.
4. Ambrosia Salad

Another throwback favorite is ambrosia salad, a dish that blends canned fruit, marshmallows, coconut, and whipped cream into a sweet, creamy concoction. It’s an iconic dessert from the ’60s and ’70s, and you’ll often find it tucked away in handwritten cookbooks from that era. Some cooks added a dash of vanilla or even a touch of cream cheese to give it a little extra tang.
Ambrosia was a crowd-pleaser at family reunions, potlucks, and backyard barbecues. It may have fallen out of favor in the age of Instagram-worthy desserts, but those who grew up with it have fond memories of its fluffy, sweet goodness. The handwritten recipe versions vary, with some calling for pineapple or maraschino cherries as a topping.
5. Beef Wellington

Beef Wellington is the ultimate retro dish that screams sophistication and was a centerpiece at festive occasions. The dish consists of a beef tenderloin coated with pâté and duxelles (a mixture of finely chopped mushrooms, onions, and herbs), then wrapped in puff pastry and baked to golden perfection. It was a favorite in the ’70s, particularly for holiday dinners or special celebrations.
In handwritten cookbooks, this dish often has special notes about presentation, as it was considered the height of elegant dining. Some variations may even have the beef wrapped in prosciutto before the pastry, offering a bit of extra flavor. While it may seem complicated, the recipe was often passed down by chefs and home cooks alike, signifying a level of culinary craftsmanship that isn’t seen in today’s rushed, minimalist meals.
6. Shrimp Cocktail

Shrimp cocktail was a quintessential appetizer for dinner parties in the mid-20th century. Served chilled with a tangy, horseradish-laced cocktail sauce, it was both simple and luxurious. The recipe could be found in many a handwritten cookbook, often written with pride as an easy yet impressive starter.
In its heyday, shrimp cocktail wasn’t just food; it was part of the experience, often served as the first course in a multi-course meal. Though it’s fallen out of favor in modern times, it still appears in vintage cookbooks, where it’s sometimes paired with creative garnishes or a more sophisticated twist. Many cooks had their own special tips for perfecting the sauce, making it a recipe passed down in handwritten form with minor variations over the years.
7. Tuna Casserole

Tuna casserole is the ultimate comfort food, combining tuna, pasta, peas, and a creamy sauce. It was a go-to meal for busy families in the ’50s and ’60s, as it was easy to make, affordable, and satisfying. Handwritten cookbooks from that time often feature it, sometimes with creative twists like potato chips on top for crunch or a sprinkle of cheese for extra richness.
While the casserole genre has never really gone out of style, Tuna Casserole has seen its heyday in the past. It’s a dish that evokes memories of quiet nights at home, often made with ingredients already in the pantry. In handwritten cookbooks, there are often notes about how to make it more flavorful or how to turn leftovers into something even better, showing its practicality as much as its comfort.