Russian Tea a Mid-Century Favorite

This surprising and not Russian recipe gained popularity in church cookbooks! This version was in Grandma R’s recipe box from an unknown woman named Myrthis. I will have to check with my Father in Law to see if he knows anything about her.

Vintage recipe card with the handwritten recipe for Russian Tea.

This sweet spiced tea is found in many (if not most) church or community cookbooks, especially if you live in the south. I’m a Midwest girl and have actually not yet tried this recipe!! If this is something you have made or if you try this recipe I’d love to hear from you! Tell me all about it in the comments or check out my Vintage Recipe Test & Share Facebook group. In the group I share recipes as I post them here, ones I find that I haven’t been tried, and others as I sort through my collection, I hope you will join us! It is the best way to get these vintage recipes tested and ready to share! It takes a community.

Southern Living has a wonderful article on the history of Russian Tea. I highly recommend you checking it out for a fun history lesson!

How to Make and serving suggestions

This is a super simple recipe! Just combine all ingredients and store in an airtight container. You could easily make this and then put in small jars to give as gifts. Even the small 4 oz. jars would hold several servings of the Russian Tea mix. Top it with a square of fabric and you are all set for a perfect old fashioned gift.

This easy tea mix can be served either cold over ice for a refreshing summer time treat or served hot for a cozy winter beverage.

To serve hot mix 2 full teaspoons of mix in 1 Cup of hot water.

For iced tea use 3 teaspoons of mix with 1 Cup of cold water and serve over ice.

This should make approximately 77 servings of hot Russian Tea. The nutrition information in the recipe card is for using 2 teaspoons in one cup of hot water.

Russian Tea Mix

  • Servings: 77
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

An old fashioned favorite served hot or cold.

Store in a large air tight container or package in smaller ones for sharing.



  • 2 Cups Tang
  • 3/4 Cup Instant Tea
  • 1/2 Cup Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves


  1. In a medium bowl, combine all ingredients.
  2. Store in an air tight container.
  3. To serve hot mix 2 full teaspoons of mix in 1 Cup of hot water. For iced tea use 3 teaspoons of mix with 1 Cup of cold water and serve over ice.


Per Serving: 6 calories; 0 g fat; 11.82 g carbohydrates; 0 g protein; 0 mg cholesterol; .83 mg sodium.

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Salt Substitute Herb Shaker

Vintage typed recipe card.

This is the only recipe tucked in the very front of Grandma R’s recipe box with no category.

I can almost smell this salt substitute even though I have never had it! So many good, classic spices in this vintage recipe.

Looks nice and simple but no measurements were listed so I’m going to go ahead and assume equal parts. What do you think?

If you would like to test this recipe please let me know how it turns out! I’d love to include your thoughts and tips here for others to learn from. Check out Vintage Recipe Test & Share on Facebook to join our small but growing group! We are working hard to test these vintage recipes so they are preserved online for years to come.

Mary Vogt was one of Grandma R’s friends. I’ll be asking my Father in law for more information and will update when I have it!

Salt Substitute Herb Shaker

  • Servings: unknown
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

An easy salt free seasoning mix .

This is an untested vintage recipe. If you try it please let me know how it turned out.

Use dried spices.



    Equal parts of these dried spices
  • Garlic Powder
  • Basil
  • Marjoram
  • Thyme
  • Parsley
  • Savory
  • Mace
  • Onion Powder
  • Black Pepper
  • Sage
  • Cayenne


  1. In a medium bowl add all dried spices, adjust to your liking.
  2. Mix well and place in an air tight container.


Per Serving: 0 calories; 0 g fat; 0 g carbohydrates; 0 g protein; 0 mg cholesterol; 0 mg sodium.

Old Fashioned Fresh Apple Cake Recipe

We did it! Recipe Tested and updated! 9/11/2020

Please join me in the Facebook Group Vintage Recipe Test and Share. It’s a small but growing community working together to test vintage recipes so I can preserve them by sharing here. This is our first recipe tested as a community and I hope it’s the start of many more!

Vintage recipe card. Large chicken image makes up the body of the card. Recipe for Fresh Apple Bread is typed.

This recipe card is probably one of my favorites. The design is adorable and bright. Folding in half like that really makes it easier to use! Oh how I wish I could find cute cards like this for myself! Do you use recipe cards still or find everything online? What size do you prefer? Locally I can only ever find the modern, larger 4×6 size so it’s what I use. Once I make one of the vintage recipes I copy it to save in my collection and return the card to the box it came in.

I wish I knew who Erma is. This recipe was in the box I purchased at an estate sale in Michigan. I always think of the mystery lady who’s collection I purchased. She kept a very organized box (like Grandma R) and I love to look through the different categories for inspiration.

Baked apple cake.
Photo from River V.

A huge thank you to Jennifer C and River V for testing this recipe and sharing your pictures and thoughts. I appreciate your help and support in making it so vintage recipes like this Fresh Apple Cake are preserved for years to come!

Thick dough for apple cake before baking.
Jennifer C’s Fresh Apple Cake before being baked.

As you can see Erma was not kidding when she said the dough will be thick!

Reviews for Old Fashioned Fresh apple Cake from testers

From Jennifer C: My entire house smells ahhhhh-mazing and I can’t wait to just blow my “diet” and eat it.  It took half the amount of time to cook. Was done in about 32 minutes. It has a weird texture and consistency. Very dense, more like a bread or brownie, texture is chewy and top is crunchy. Flavor is amazing though.

River V: It was ready after 45 minutes instead of an hour. This was my first time making it but I will definitely be making it for fall and winter holidays in the future cause of its simplicity.

Super Cat: I made this for a picnic last weekend and it was a hit! While making it, I was very surprised at how thick the dough was, but it came out very moist and was most similar to a coffee cake

Tips for making Fresh Apple Cake

  • Chop your apples very small. This extra effort will improve the taste and texture of your cake.
  • Be sure that your butter is soft or at room temperature.
  • Check to see if it is done at 30 minutes. A knife or toothpick should come out clean when it is done.
Baked apple cake with almost brownie texture.
Jennifer C’s baked Apple Cake.
I think room temperature butter and even smaller apples would help the texture to be more like a coffee cake than a brownie. Delicious any way!

Old Fashioned Fresh Apple Cake

  • Servings: 10-12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

An easy cake using fresh apples. Perfect for Fall.



  • 2 Cups unsifted flour
  • 2 Cups granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 4 Cups finely diced, pared raw apple about 1/2 pound
  • 1/2 Cup chopped walnuts
  • 1/2 Cup soft butter or oleo
  • 2 eggs
  • Confectioners sugar to dust


  1. Preheat oven to 325 F. Grease a 13x9x2 pan.
  2. Into a large bowl sift flour with granulated sugar, baking soda, cinnamon, nutmeg, and salt.
  3. Add apple, nuts, butter, and eggs. Beat until just combined. It will be thick.
  4. Turn into prepared pan and bake 1 hour or until top springs back.
  5. Cool slightly in pan on a wire rack. Sprinkle with confectioners sugar if desired.
  6. Serve warm, cut into squares. Top with whipped cream or ice cream if desired.


Per Serving: 332 calories; 11.7 g fat; 55.3 g carbohydrates; 4.5 g protein; 27 mg cholesterol; 398 mg sodium.

Other recipes that need testing are Loretta Yoder’s Meatballs, 3 Sourdough Recipes that aren’t bread, and Spoon Cornbread.

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