Baking Yesteryear: The Best Recipes from the 1900s to the 1980s by B. Dylan Hollis

  • Pie crust (page 24)

    from Baking Yesteryear: The Best Recipes from the 1900s to the 1980s Baking Yesteryear by B. Dylan Hollis

    • Categories: Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; butter
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  • Show all Recipes...

Notes about this book

  • Gamerbetty on April 21, 2024

    The cold oven cake is to die for. My new favorite. The crumb is perfect and it tastes amazing.

Notes about Recipes in this book

  • Melting moments

    • KCKB on October 18, 2023

      This cookie looks like it will be very similar to something called “Swedish cookies” that I grew up eating. They, in turn, are a simplified version of Pariserwafier. Eager to try these and compare them.

  • Pecan dainties

    • lauren_4w5d7n on March 09, 2026

      Good taste, very crumbly and unstable

  • Cornflake macaroons

    • znorman on August 21, 2023

      These were a hit with my family and a good way to use up some extra egg whites.

  • Starchies (Sequilhos/Biscoitos de maizena)

    • AngelNewsi on August 13, 2023

      The recipe is super simple to make, which is great, but the ingredient ratios are off. The initial flavor was wonderful, but the cookie soon turned to cement as I chewed and sucked all the moisture out of my mouth. By the end, all you could taste was raw cornstarch. My husband looked up similar recipes and found that most called for a quarter-cup less cornstarch than this did. There's also no done indicator in the instructions so I had to guess when to pull them out of the oven. I do plan to try again, but with the lower cornstarch amount.

    • Sparkles75 on August 22, 2023

      This was the first recipe I made too and I agree with AngelNewsi. There is something very interesting about these cookies but my first thought when tasting was “there is too much cornflour in these” but I could see these being deceptively delicious if the ratio was correct. I had never heard of these so will investigate other versions to try

  • Chocolate potato cake

    • hnordhed on November 28, 2023

      Made this recipe using my leftover mashed potatoes from Thanksgiving dinner. The Cake was moist and the texture was excellent, much less dense than I expected. The flavor was very good too. I need to be more patient making the icing next time, since I apparently didn't beat it enough and it was very grainy. But the icing was full of fudgy flavor!

    • sarahkalsbeek on April 15, 2026

      Made this with half of a leftover baked potato and it actually worked pretty well! (The recipe calls for boiling and mashing the potato). The cake is delicious on its own, almost like a banana bread but obviously without the banana flavor. The frosting is totally unnecessary and overwhelming. Like the other reviewer, mine was grainy, but that wasn't even the main issue. It was just way too sweet. I scraped it off and enjoyed the cake plain!

  • Anzac biscuits

    • Slapeti on February 27, 2025

      I think desiccated coconut would work better

  • Wacky cake

    • Justagirleatingcake on February 14, 2026

      A slight improvement on the Crazy Cake I grew up on.

    • sarahkalsbeek on April 02, 2026

      Made this with my 10-year-old son - a perfect recipe to do with a kid! We were shocked at how good it was! We used Guittard cocoa, so using great quality cocoa probably had something to do with it!

  • Whipped cream cake

    • kasia_v7fkgk on April 11, 2026

      Tasty… lots of work though. In texture it was nothing like an angel food cake, far more akin to a pound cake.

  • Mock apple pie

    • Kelli_L on April 22, 2024

      This pie was fun to make. Extremely sweet but surprisingly it tasted similar to apple pie. Very amusing to find family members not suspecting the lack of apples.

  • Cocomalt cheesecake

    • Kitchenlittle on July 10, 2024

      The cottage cheese came through more than I would have liked.

  • Banana oatmeal cookies

    • savorytart on December 09, 2023

      In the book, the recipe's ingredients list calls for 1 cup granulated sugar, but the recipe's description specifically mentions brown sugar: "sweetly flavored by brown sugar, cinnamon, and banana."

    • librarygirl13 on January 18, 2026

      These cookies are fabulous. I made them using the weight measurements and portiones out using my cookie scoop. They didn't spread a ton and are cakey and full of banana flavor. I did use a mix of granulated and brown sugar and then subbed in almonds (out of pecans).

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  • ISBN 10 0744080045
  • ISBN 13 9780744080049
  • Linked ISBNs
  • Published Jul 25 2023
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Alpha

Publishers Text

Gentles and ladymen, are you sick and tired of making the same baking recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear.

Travel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humor, you’ll be baking everything from chocolate potato cake from the 1910s to avocado bread from the 1970s.

Having baked thousands of retro recipes from all kinds of antique cookbooks, Dylan’s selected the best of the best for this bakebook, sharing the shining stars from each decade. And since not every recipe Dylan bakes on his wildly popular social media channels turn out delicious, we’ve thrown in a few of the most disastrously strange recipes for you to try if you want to prank your friends, or if you’re simply a glutton for punishment.

A few of Dylan’s favorites that are going to have you licking your lips and begging for more include: 1909 cornflake macaroons 1918 anzac biscuits Great Depression peanut butter bread 1940s chocolate sauerkraut cake 1970s potato chip cookies

Baking Yesteryear contains 100 recipes expertly curated by B. Dylan Hollis that will take you on a delicious journey through the past. With a larger-than-life personality and comedic puns galore, baking with Dylan never gets old. We’ll leave that to the recipes.

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