Healthy Vegetable Dessert Recipes from the 1920s

Tucked away in the faded pages of Mom's old recipe scrapbooks from the 1920s, I found a collection of truly unique Healthy Vegetable Dessert Recipes that whisper of a time when resourcefulness in the kitchen was an art form. These aren't your everyday sweets; they are delightful surprises born from the fall harvest, designed to use every bit of nature's bounty in creative and delicious ways. Imagine the conversations these desserts sparked at family gatherings and church socials!

This collection is a tribute to that inventive spirit. From a surprisingly creamy custard made with lima beans to a delicate onion soufflé that walks the line between savory and sweet, each recipe is a piece of history. They are perfect for your Thanksgiving table or any fall get-together, guaranteed to delight your guests and earn you well-deserved praise for bringing these forgotten treasures back to life.

Enjoy a Collection of Healthy Vegetable Dessert Recipes: Forgotten Harvest Treats

Mom's Recipe Scrapbooks (1920s)

Lima Bean Custard DessertDelicious Lima Bean Custard Dessert
(PD Source: Don Bell)

Creamy & Surprising Lima Bean Custard

Don't let the name fool you; this custard is a wonderfully smooth and delicate dessert that will challenge everything you thought you knew about lima beans. The beans create a rich, creamy base, while the vanilla adds a familiar, comforting sweetness. Serve this in small, elegant cups with a crisp wafer cookie for a truly old-fashioned experience.

Wash one cupful of dried lima beans, cover them with cold water and soak overnight. Drain and put them into a saucepan covered with cold water, and boil until they are soft.

Rub them through a sieve, add half a pint of sugar, two teaspoonfuls of butter, three beaten eggs, half a cupful of milk, and one teaspoonful of vanilla extract.

Mix and divide into custard cups, cover with buttered papers, and steam gently for half an hour. Serve hot or cold with sweet wafer cookies.

Savory-Sweet Onion Soufflé: A Lost Delicacy,

Vintage Onion SouffleOnion Souffle With Nuts
(Source: Don Bell)

Imagine, an onion soufflé for dessert! This is the recipe that will have everyone talking, a true culinary adventure from the past. The onions are steamed until they are sweet and tender, creating a light, airy soufflé with a beautiful golden-brown top and a flavor that is unexpectedly delightful.

Melt two tablespoonfuls of butter in a saucepan, add three large, sliced onions and one cupful of water, cover tightly and let the onions steam until tender and all the water is cooked out, then allow them to become a yellowish color.

Remove from the fire, mash the onions, add one tablespoonful of flour, the yolks of three eggs and three tablespoonfuls of sugar beaten together, one tablespoonful of butter, two tablespoonfuls of cream, a quarter of a teaspoonful of salt and the whites of the eggs stiffly beaten.

Divide into small, buttered baking dishes suitable for serving in, sprinkle a little sugar and chopped nuts over the top, and bake (325°F) until ready.

Old Fashioned Crispy Beet Fritters

Beet Fritters with Ice CreamBeet Fritters With Ice Cream
(Source: Don Bell)

These fritters boast a stunning red color, and an earthy sweetness that's perfectly balanced by the bright zest of lemon. They are wonderfully crisp on the outside and tender on the inside. For a truly special presentation, serve them warm with a dollop of homemade vanilla ice cream or a few preserved apricots on the side.

Two beets, the yolks of four eggs, three tablespoonfuls of flour, three tablespoonfuls of cream, one tablespoonful of sugar, a grate of nutmeg, and the rind of half a lemon.

Boil the beets until tender, then skin them and rub them through a sieve, add the yolks well beaten, the sugar, cream, flour, nutmeg, and lemon rind.

Mix well and form into neat fritters, using a little flour. Allow to stand for fifteen minutes in a cool place, then fry in smoking-hot fat or lard. Serve decorated with fresh or preserved apricots, or homemade ice cream.

Hearty Squash and Walnut Croquettes

Squash and Walnut CroquettesSquash and Walnut Croquettes
(Source: Don Bell)

Here is the essence of autumn in one delicious bite. The comforting flavor of cooked squash is paired with the rich, nutty crunch of English walnuts, all fried to golden perfection. These croquettes are best served warm, drizzled with a simple sweet dessert sauce or even a touch of maple syrup.

Rub two cupfuls of cooked squash into a basin, add one egg well beaten, two tablespoonfuls of melted butter, one tablespoonful of sugar, a quarter of a teaspoonful of salt, four tablespoonfuls of flour, and half a cupful of chopped English walnut meats.

Form into neat croquettes, brush over with a beaten egg, toss in fine bread crumbs, and fry in plenty of smoking-hot fat or lard.

Drain, and serve the croquettes with a sweet dessert sauce. You will discover that a healthy vegetable dessert recipe can make a delicious dish for serving on any occasion.

Classic Tomato and Corn Pudding

Tomato and Corn PuddingTomato and Corn Pudding
(Source: Don Bell)

This comforting dish beautifully blurs the line between a sweet dessert and a savory side. The natural sweetness of the corn and the slight tang of the tomatoes bake into a warm, rustic pudding that feels like a hug in a bowl. It’s a wonderful way to celebrate the late summer harvest and is best served hot, right from the baking dish.

One cupful of cooked corn, one cupful of sliced or quartered raw tomatoes, four tablespoonfuls of butter, four tablespoonfuls of bread crumbs, one teaspoonful of sugar, and seasoning of salt and pepper to taste.

Mix and pour into a buttered baking dish. Sprinkle a few bread crumbs over the top, dot with small pieces of butter, and bake for half an hour in a moderate oven (350°F). Serve hot in the dish in which the pudding was baked.

Wholesome Little Lentil Cakes

Don't be surprised to find lentils in the dessert section! When combined with sugar, butter, and crunchy nuts, they create a dense, satisfying little cake with a wonderfully nutty and wholesome flavor. These are hearty little treats, perfect with a cup of tea on a cool afternoon.

First wash one cupful of lentils in several waters and soak them in water for twelve hours; then boil them until soft but not pulped.

Drain and add two tablespoonfuls of melted butter, one tablespoonful of sugar, a quarter of a teaspoonful of salt, yolks of two eggs, and half a cupful of chopped nutmeats.

Make into small round cakes, lay on buttered tins, and bake in a hot oven (375°F) for fifteen minutes. Sprinkle a few chopped nuts on top and serve hot.

Delicious Breadcrumb Tartlets

This recipe is a testament to the clever, no-waste philosophy of Grandma's kitchen. Simple breadcrumbs are transformed into a delightful tartlet filling, brightened with a touch of lemon and studded with sweet currants, though you are free to substitute strawberries, blueberries, or your favorite fruit. They are proof that the most humble ingredients can create a truly wonderful dessert.

Line gem or muffin pans with pastry. Put one cupful of milk and two tablespoonfuls of butter into a saucepan, bring to boiling point, and carefully pour over a quarter of a pound of white breadcrumbs; add three tablespoonfuls of sugar, one tablespoonful of lemon juice, three tablespoonfuls of currants or tart berries, and two beaten eggs. Lightly mix.

Put a spoonful of this mixture into each gem pan and bake (325°F) until done. These little tarts are so good tasting! Proof that healthy vegetable dessert recipes can make delicious desserts for any occasion.

Grandma's 1920s Baking Secrets

Baking in the 1920s relied on touch, sight, and experience instead of precise digital tools. Here are a few tips to help you navigate these wonderfully old-fashioned healthy vegetable dessert recipes.

Why "Rub Through a Sieve"?

Before food processors and blenders, the best way to create a smooth puree from cooked vegetables like beans or beets was to press them through a fine-mesh sieve with the back of a wooden spoon. This removes any tough skins or fibers, resulting in a silky-smooth texture.

What is "Smoking-Hot Fat"?

This was the visual cue for knowing when oil or lard was ready for frying before thermometers were common. It means the fat should be shimmering and you might see the very first wisp of smoke. If it's smoking heavily, it's too hot and will burn your food.

What Are "Stiffly Beaten" Egg Whites?

The instruction to use "stiffly beaten" egg whites for the soufflé is crucial. This means beating the whites until they form stiff, glossy peaks that hold their shape when you lift the beater. This is what gives the soufflé its signature lift and airy texture.

You Might Like These

Grandma McIlmoyles Little Dessert Book

Sign Up now for GRANDMA'S DESSERT CLUB and download your FREE PDF COPY of Grandma McIlmoyle's Little Dessert Book. Also receive my regular Bulletin featuring classic recipes and nostalgia.


Learn More

Like This Page? Please Share It