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An old-fashioned ladies’ luncheon is a charming way to celebrate the past with friends while indulging in delicious, timeless dishes. Whether you’re hosting a tea party, a bridal shower, or just a cozy gathering, these vintage recipes are sure to impress your guests and evoke nostalgia. Here are the top 10 vintage recipes that are perfect for an elegant ladies’ luncheon.
Chicken Salad with Grapes and Almonds
A staple of any ladies’ luncheon, chicken salad was often served on delicate sandwich bread or in lettuce cups. This version combines tender chicken with sweet grapes, crunchy almonds, and a creamy mayonnaise dressing. It’s light, flavorful, and always a crowd-pleaser.
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Shrimp Cocktail
No vintage luncheon would be complete without a classic shrimp cocktail. Served in a chilled glass with a tangy cocktail sauce, this dish is as elegant as it is delicious. The key to perfect shrimp cocktail is fresh, plump shrimp, perfectly poached and served cold.
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Waldorf Salad
First created in the late 19th century at the Waldorf-Astoria Hotel, this salad became a favorite for ladies’ luncheons. Made with crisp apples, celery, grapes, and walnuts, all tossed in a creamy mayonnaise dressing, it’s a refreshing and sophisticated dish that pairs well with a variety of main courses.
Simply Recipes / Elise Bauer
Tomato Aspic
Tomato aspic, a jellied salad made from tomato juice and gelatin, was a popular dish in the 1950s and 1960s. Often served in decorative molds and garnished with greens or shrimp, this savory dish adds a touch of retro flair to the luncheon table. Its vibrant color and unique texture make it a conversation starter.
Hector Sanchez
Cucumber Tea Sandwiches
Cucumber tea sandwiches are the epitome of delicate luncheon fare. Thinly sliced cucumbers are layered on buttered white bread with a hint of dill or cream cheese, then cut into dainty shapes. These sandwiches are light, refreshing, and perfectly complement other richer dishes on the menu.
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Deviled Eggs
Deviled eggs have been a luncheon favorite for decades. These bite-sized treats are made by mixing the yolks with mayonnaise, mustard, and a touch of paprika, then spooning the mixture back into the egg whites. They’re easy to prepare and always a hit with guests.
Kathryn Doherty
Jell-O Salad
A true vintage classic, Jell-O salads were a mainstay of mid-century luncheons. Whether made with fruit, vegetables, or even cottage cheese, these colorful, gelatin-based dishes add a whimsical touch to any table. Popular variations include lime Jell-O with pineapple or strawberry Jell-O with sliced bananas.
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Chicken à la King
Chicken à la King is a rich and creamy dish made with chicken, mushrooms, and peppers in a velvety sauce, often served over toast points, rice, or in puff pastry shells. This dish was a popular choice for luncheons in the 1950s and remains a comforting and elegant option today.
Makinze Gore
Molded Fruit Salad
Another gelatin-based dish, molded fruit salads often featured canned fruit suspended in a flavored Jell-O mold. These salads were often served in ring shapes, with a dollop of whipped cream or mayonnaise in the center. They’re a fun and colorful addition to any vintage-themed menu.
Pillsbury Kitchens
Crab Louie Salad
Crab Louie is a classic American salad, popular in the early 20th century. Made with fresh crab meat, hard-boiled eggs, tomatoes, and asparagus, all served over a bed of crisp lettuce and drizzled with a tangy Louie dressing (a mix of mayonnaise and chili sauce), this salad is both hearty and sophisticated.
Amanda Rettke