10,000 salt recipes

Mrs. Beeton's Victorian English muffins and crumpets made with mashed potato in the yeast dough. Authentic 1860s recipe for proper griddle-cooked English breads.

Sweet and tangy potato salad with a cooked dressing made from eggs, sugar, vinegar, and cream. A Pennsylvania Dutch staple with hard-boiled eggs and celery seed.

Cheesy reuben soup turns the deli sandwich into a creamy bowl with corned beef, sauerkraut, Swiss cheese, and a buttery roux base. Pure comfort in a soup pot.

This delectable bread made of potatoes and feta cheese is savory side dish that goes perfect with a succulent pot roast.

Steak and kidney pudding with diced beef and kidneys in a suet pastry crust, steamed for 4 hours until the meat is meltingly tender. A proper British steamed pudding done the traditional way.

Crisp, lightly sweet banana crackers made with mashed banana, honey, butter, and flour. Thin, crunchy, and naturally flavored, these homemade crackers double as a fruit cobbler crust when crumbled.

If you've ever wanted to make or try beef wellington, then this simple recipe will help you achieve that cooking goal!

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

Whole wheat millet oatmeal bread with sunflower seeds and sucanat. A hearty, multigrain yeast bread with a tender crumb from cooked millet folded into the dough.

Smiltsill is a traditional Swedish dish where salted herring fillets steam over boiling potatoes, then get drizzled with browned butter and garnished with parsley, radishes, and egg.

Old-fashioned baked beans made from dried navy beans with salt pork, molasses, brown sugar, and pure maple syrup. Slow-baked for 5-7 hours until the sauce turns thick and the pork rind crisps up.

Try this different but tasty pasta salad made with mandarin oranges, pineapple and whipped topping.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

Pickled bologna in a sweet vinegar brine with pickling spices and sliced onions. Old-school Midwestern bar snack and tavern classic that's ready overnight.

Chocolate fudge icing, the old-fashioned cooked kind made from just milk, sugar, and chocolate boiled to soft-ball stage, then beaten until thick and glossy. Sets to a rich, fudgy frosting on cakes and brownies.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.