Retro Recipes from 1919

Over the century since the Cabot co-op was founded in 1919, food tastes in America have changed pretty dramatically. Who would have thought so many of us would fall in love with sushi, or that kale would transform itself from buffet decoration to vegetable rock star? 

At the same time, what is old is new again and many people once again appreciate the value of whole, natural, minimally processed foods cooked simply.
Tastes have changed a bit since 1919 but some things are timeless, like Red Flannel Hash sprinkled with a generous handful of sharp #Cabotcheese. Click To Tweet

Cabot’s award-winning cheeses and other dairy products have been making uncomplicated recipes more delicious for decades. To celebrate our 100th birthday, we refreshed two retro classics to stay true to their historical roots and also deliver modern-day appeal.

Red flannel hash was a natural. Our barns, our farmers and our calves all wear their red plaid flannel proudly; why not our food? 


New England Boiled Dinner

Hash is a time-tested tradition: essentially a creative and practical way to make the most of the New England classic, boiled dinner, traditionally containing corned beef, cabbage, and root vegetables like potatoes and carrots. Click here to get the full recipe.


Red Flannel Hash 

The next day after making the New England Boiled Dinner, the savvy housewife chops up the leftover meat and veg and fries it up with a generous knob of butter before topping it with farm-fresh eggs. The red flannel part comes courtesy of beets. Of course, you have to gild the lily with a generous handful of Cabot Seriously Sharp Cheddar Cheese to pull it all together into a gooey, delectable whole. Click here to get the full recipe.


Cheese Toasts

The 1909 edition of The Good Housekeeping Woman’s Home Cook Book provided inspiration for our second celebratory but super-simple recipe from the Sandwiches and Canapes section of the cookbook. Along with anchovy cheese sandwiches, dessert sandwiches made with slices of sponge cake, and mock crab sandwiches, the authors include a cheese sandwich and a toasted sandwich, so we combined the two to bring you Cheese Toasts!  Click here to get the full recipe.

This melty, savory, tangy treat is so simple, yet so special, we’d love for you to put a candle in it and sing us happy birthday before digging in. (Plus that will give it a moment out of the broiler or toaster oven to cool off so you don’t burn your mouth.)


Get a variety of cheesy and delicious recipes here. 

Comments (7)

Carolyn Brown Shamah | April 23, 2019 | 3:22pm

I can hardly wait to make these yummy looking recipes !

Janet Ryerson | April 23, 2019 | 6:06pm

OMG – It’s been 50 years since I had red flannel hash made by mom after St Paddy’s day. Thanks, I may give it a try next week.

Jessi Smith | April 23, 2019 | 8:07pm

We make boiled dinner all the time. So good! Everything is better with Cabot.

NANCY KELLEHER | April 24, 2019 | 6:15pm

I only use Cabot dairy products, they are always consistent in recipes. The dips are always a hit & you can’t go wrong with Cabot cheese with fruits & vegetables. Thank you

    Rachael | April 25, 2019 | 11:23am

    We appreciate your support Nancy! Our farmer owners are grateful! ~Rachael

Lorena Boutin | May 04, 2019 | 12:32pm

We live in Frostproof FL and I always use Cabots unsalted butter and Cabot sharp cheese. I didn’t know about the NH farmers on the History channel but we will be looking for it this week. I buy your products at Walmart in case you were wondering. We used to live in Fitzwilliam, NH.

    Rachael | May 06, 2019 | 8:13am

    We appreciate your support Lorena! ~Rachael

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