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Food and Foodstuffs, DIY with old industrial recipes

Follow original historical industrial recipes. Recipes from bakeries, ice cream makers, pudding makers, sauce and marmelade industries and other branches of the food industry. DIY and enjoy it!


- Industrial recipe no. 1. (1930's)
Chicken eggs 4

Egg yolks 6

Liquid pectin 70
Yellow mustard powder 7
Sugar 42
Salt 28
Salad oil 3 ,8 l
Mayonnaise flavor 2
Capsicum tincture 4
Lactic acid 4
Vinegar 180
Water 180
- Industrial recipe no. 2. (1930's)
Salad oil 70 ,25 dl
Egg yolk 10 ,00 dl
Vinegar 10 ,00 dl
Water 3 ,90 dl
Salt 1 ,45 dl
Sugar 3 ,50 dl
Mustard powder 0 ,80 dl
White pepper 0 ,10 dl
- Industrial recipe no. 3. (1930's)
Egg yolk 8
Vinegar 8 dl
Sugar 1 ¾ dl
Salad oil 96
Salt 1 ½ dl
Mustard powder
½ dl
Water 10

Vanilla powder

- Industrial recipe (1930's)
Ground vanilla pods 25
Powdered sugar 74
Bitter almond oil 1

Vanilla sauce powder

- Industrial recipe (1930's)
Cornstarch 100
Vanillin 0 ,5 dl
Color (yellow) 0 ,05 dl

Butter coloring

- Industrial recipe (1930's)
Cheese coloring in powder 3
Cottonseed oil 16
The mixture is heated to 100℃ and held at this temperature for some time. After this, it is allowed to stand for 24 hours and filtered through muslin.
- Industrial recipe (1930's)
Purified cheese coloring 5
Turmeric root powder 6
Real saffron 1
Pure odorless lard 16
Alcohol 4
The cheese coloring and turmeric are intimately mixed with the fat; the mixture is allowed to stand for several days.
The saffron is extracted with the alcohol and the solution is filtered.
The colored fat is filtered off from the insoluble matter and the saffron solution is now added to the fat.
By gently heating the mixture, the alcohol is allowed to evaporate.

Baking powder (household)

- Industrial recipe no. 1. (begin 1900's)
Sodium bicarbonate 28 dl
Monocalcium phosphate 35 dl
Starch 27 dl
- Industrial recipe no. 2. (begin 1900's)
Sodium bicarbonate 28 dl
Acid calcium phosphate 29 dl
Sodium aluminum sulfate 19 dl
Starch 24
- Industrial recipe no. 3. (begin 1900's)
Sodium bicarbonate 28 dl
Monocalcium phosphate 22 dl
Sodium aluminum phosphate 21 dl
Starch 38 dl
- Industrial recipe no. 4. (begin 1900's)
Sodium bicarbonate 28 dl
Sodium aluminum sulfate 28 dl
Starch 44 dl

Baking powder for the bakery

- Industrial recipe no. 1. (begin 1900's)
Sodium bicarbonate 35 dl
Sodium aluminum sulfate 35 dl
Starch 30 dl
- Industrial recipe no. 2. (begin 1900's)
Sodium bicarbonate 28 dl
Acid sodium pyrophosphate 20 dl
Monocalcium phosphate 22 dl
Starch 30 dl
- Industrial recipe no. 3. (begin 1900's)
Sodium bicarbonate 27 dl
Acid potassium tartrate 45 dl
tartaric acid 6 dl
Starch 22 dl
With all baking powders, the various ingredients must be mixed very carefully; the powders must be stored absolutely dry.
Vintage kitchen

Lemon sorbet

- Industrial recipe (1930's)
15 to 25 g of agar-agar are dissolved in 1.3 l of water and mixed with 3.9 kg of preserved lemon juice and 7.5 kg of sugar. After this, it is allowed to boil for a while, and finally it is allowed to cool.

The cooled syrup is mixed with 100 g of lemon essence and colored with a plant dye. Make up to 10 l with germinated water.

Raspberry sorbet

- Industrial recipe (1930's)
In the above recipe, the lemon juice is replaced by 3.1 kg of raspberry juice and the essence by raspberry paste. In addition, 200 g of 1:1 citric acid solution are added again.

For cherry and orange sorbet, take the corresponding juices and essences.


Pineapple sorbet

- Industrial recipe (1930's)
To prepare 10 l of sorbet, 15-25 g of agar-agar powder are dissolved in 3.25 l of water with heating.

7.5 kg of sugar are added to the solution and heated to boiling with good stirring. Now add 1.95 kg of preserved pineapple juice and let it boil for a while.

The resulting syrup is allowed to cool gently and then mixed with 100 g pineapple essence from fruits and 200 g citric acid solution 1:1. Finally, germinated water is added to 10 l.

Ice cream cake

- Industrial recipe (1930's)
Eggs 1750 dl
Sugar 2250 dl
Invert sugar 375 dl
Cocoa 500 dl
Milk 1750 dl
Flour 2750 dl
Salt 50 dl
Baking Soda 25 dl
Baking powder 70 dl
The cocoa is boiled with the milk and sugar and cooled; the soda is dissolved in this. The eggs are then beaten stiff with the sugar and salt. The baking powder is mixed with the flour, after which the whole is made into a dough. The cake is baked at 220℃.

Ice cream powder

- Industrial recipe (1930's)
Whole milk powder 51
Sugar 52
Baking Soda 2
Tartaric acid 4 ,4 dl
Vanillin to taste
1 pound of this powder makes 5 liters of ice cream.

Pectin fondant

- Industrial recipe (1930's)
Water 950 dl
Citrus pectin 34 dl
Sodium Acetate 4 dl
Citric acid 7 dl
Glucose (43° Bé) 900 dl
Sugar 900 dl
Color and taste as desired
The water is brought to a boil. The pectin is first mixed with one third of the sugar and the pectin-sugar mixture is mixed with the boiling water while stirring well. It is allowed to boil well for a moment.

The citric acid and sodium acetate are dissolved in a little hot water and then added to the hot sugar pectin solution. After this, the glucose is added and the whole is heated again to boiling. The rest of the sugar is now added first and the mixture is boiled until the boiling point has risen to 105° to 106°C. Finally, the color and the flavorings are added and the whole is poured into molds rubbed with starch. The mass can now be processed further.

Especially with fruit flavor, the amount of citric acid and sodium acetate can be slightly increased. To the above quantity one then takes 9 dl of sodium acetate and 14 dl of citric acid. By increasing the amount of pectin in the recipe to 42 dl, the mass becomes considerably harder. The amount of water must be increased to 1140 dl.

Candied figs

- Industrial recipe (1930's)
Figs 6 dl
Sugar 2 dl
Water 3 dl
The figs are dipped into a boiling 5 to 10 percent soda solution and left in the hot solution until a white milky liquid is extracted; this takes about 15 minutes. The figs are now thoroughly washed with cold water at least twice. They are allowed to drain well and in the meantime the sugar is boiled with the water to a syrup and the foam is removed. The figs are cooked in the syrup until they are clear and soft.


- Industrial recipe (1930's)
Agar-agar or

 pectin 0,752-1
Sodium alginate 0,5-1
Sugar 15-20
Water 78-83
Citric acid 0,03-0 ,04 dl

Guava jelly

- Industrial recipe (1936)The fruits are washed and cut into thin slices with a sharp knife. The fruits are now cooked in double the amount of water, which takes about 25 minutes. It is allowed to cool and the juice is filtered off completely.

The juice is now brought to a boil and boiled with enough sugar until the boiling point of the solution is 108℃.

Grapefruit jam

- Industrial recipe (1936)
Grapefruit peels 1 kg
Sugar ¾ kg
Water 1 l
Lemon slices 4
They select the most beautiful fruits with a thick skin and wash them carefully. The peel is cut into pieces and is now boiled with the lemon and water for about 15 minutes. After this, the water is refreshed and boiled again. This operation is repeated as often as necessary to debitter the peel to the desired degree. After this, the water is removed, allowed to drain well and the fruit pieces are put in a syrup, which has been boiled beforehand from ¾ kg of sugar and 1 l of water for each kg of fruit. The pieces of skin are now boiled with the syrup until they become completely translucent.

Peach confiture

- Industrial recipe (1936)
Peaches (sliced
 sliced) 10 kg
Sugar 7 kg
Water 3 l
Peach kernels 20
The sugar and water are boiled into a syrup. Then add the peach slices and the pips and cook until the fruits are translucent.

Orange marmelade

- Industrial recipe (1936)
Oranges 3 kg
Lemons 6
Water l
Sugar 3 kg
The fruits are washed, peeled and pitted. One half orange peel is cut into very thin strips, the outer yellow layer is removed from the rest of the peels. The whole is now crushed and mixed with enough water to submerge everything. This mixture is left to stand overnight and boiled for 10 minutes the next morning. The mixture is now left to stand for another 12 hours, only then add the sugar and leave to stand again overnight. The next morning the marmalade is boiled quickly until the mass solidifies, about 106℃. The marmalade is then allowed to cool slightly, put into sterilized glasses and covered with some paraffin.

Gelatin powder

- Industrial recipe (1936)
Gelatin powder 80 dl
Powdered sugar 450 dl
Tartaric acid in powder 10 dl

Curry powder

- Industrial recipe no. 1.
Coriander seed 32 dl
White pepper 2 dl
Cayenne pepper 1 dl
Turmeric 3 dl
Ginger 2 dl
Mace 1 dl
Cloves 1 dl
Fennel 1 dl
Celery seed 1 dl
Cardamom 1 dl

- Industrial recipe no. 2.
Coriander seed 5 dl
Turmeric 5 dl
Cardamom 40 dl
Cayenne pepper 10 dl
Fenugreek seed 4 dl

*for both recipes: The ingredients are dried well and then extremely finely ground.

Spiced chocolate

- Industrial recipe no. 1.
Cocoa 2500 dl
Sugar 2500 dl
Cinnamon powder 36 dl
Cloves 19 dl
Cardamom seed 8 dl

- Industrial recipe no. 2.
Cocoa 4000 dl
Starch 130 dl
Clove powder 70 dl
Sugar 4000 dl
Cinnamon powder 125 dl
Cardamom seed powder 33 dl
Balsam of Peru 6 dl

Coffee chocolate

- Industrial recipe (1936)
Cocoa 2000 dl
Sugar 2000 dl
Ground coffee 500 dl

Chocolate pudding

Cornstarch 23 dl
Tapioca 9 dl
Cocoa powder 18 dl
Sugar 50 dl
Vanilla to taste.
120 g of the intimately mixed powder are boiled with 1 l of milk.

Stuffing (mince-meat) of green tomatoes

Green tomatoes 10 l
Raisins 1 kg
Brown sugar kg
Suet fat ¼ kg
Ground cinnamon 2 theel.
Nutmeg 2 theel.
Cloves 2 theel.
Salt 2 theel.
Vinegar ½ theekopje
The tomatoes are finely chopped, then drained. They are then filled with cold water, warmed up and allowed to drain again. Then add the finely chopped raisins and the other ingredients and cook for half an hour. The purée is filled into sterilized bottles and sterilized for 15 minutes.
Mincemeat van groene tomaten

Spices for honey cake

Recipe no. 1. (early 1900's)
Anise 50 dl
Cinnamon 30 dl
Cloves 10 dl
Cardamom 12 dl
Mace 6 dl

The herbs are finely ground; one takes 20 g per kg of flour.

Recipe no. 2. (early 1900's)
Cinnamon 60 dl
Cloves 20 dl
Ginger 15 dl
Nutmeg 5 dl
Allspice 5 dl
Cardamom 5 dl

One takes 20 g per kg of meal or flour.

Spices for gingerbread cookies

Recipe (early 1900's)
Cinnamon 70 dl
Cloves 10 dl
Ginger 10 dl
Orange peel 5 dl
Anise seed 5 dl
Mace 3 dl
Cardamom 3 dl

One takes 10 to 20 g per kg of flour.

'Pepernoten' (popular Dutch gingerbread cookie

Herbal vinegars

Recipe no. 1.
Ginger 30 dl
Bell pepper 5 dl
Allspice 5 dl
Salt 60 dl
100 g of the mixture is infused with 1 l of vinegar, allowed to stand warm for 8 days and filtered.
Recipe no. 2.
Estragon 550 dl
Basil 200 dl
Bay leaves 200 dl
Shallots 100 dl
The mixture with the 10-fold amount of vinegar is allowed to stand in a warm place for 10 days and filtered.

Recipe no. 3.
Estragon 25 dl
Thyme 25 dl
Melissa 20 dl
Pepper spice 20 dl
Cut garlic 25 dl
Bay leaves 5 dl
Shallots 5 dl
Black pepper 5 dl
Cloves 4 dl
You take 6 to 8 g of the mixture per liter of vinegar, hang the herbs in a bag at the top of the bottle and leave to infuse for 2 to 3 weeks.

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