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Home > Baking, Books, Cooking, Food, History > Historical Cooking Books: The Canadian family cook book : a volume of tried, tested and proven recipes by Grace E. Denison (1914) – 30 in a series

Historical Cooking Books: The Canadian family cook book : a volume of tried, tested and proven recipes by Grace E. Denison (1914) – 30 in a series

July 8th, 2019

Archive.org has a host of old cookery books (from mid-19th to mid-20th Century) available in many formats and on a host of topics. I happened across a few in my Pinterest feed and gone completely down the rabbit hole in this treasure trove of information. Sure some ideas might be out of date, but you never know what you might find when you explore these books. I’ll be sharing more books as I find them in the coming weeks. –Douglas


Historical Cooking Books: The Canadian family cook book : a volume of tried, tested and proven recipes by Grace E. Denison (1914) – 30 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

https://archive.org/details/canadianfamilyco00deni Historical Cooking Books: The Canadian family cook book : a volume of tried, tested and proven recipes by Grace E. Denison (1914) - 30 in a series

Available in PDF, Text, JPG formats, and more


ONION SOUP

  • 1 qt. milk.
  • 6 large onions.
  • Yolks of four eggs.
  • 1 tablespoonful of flour.
  • 1 cup of cream.
  • Salt and pepper to taste.

Put one tablespoonful of butter in the frying-pan. When hot add one finely chopped onion ; fry it until nicely browned, being careful not to burn. Put one quart of soup stock (made from odds and ends of cold meat) into a stew-pan; add the fried onion and cook for fifteen minutes. Strain; return to the fire, add one tablespoonful of flour wet in a little cold water, to thicken, and boil for five minutes longer. Season with one-half a teaspoonful of salt and one-quarter teaspoonful of pepper. Cut two slices of stale bread into dice; brown the dice in the oven, put them in the soup tu- reen, pour the soup over them and serve at once before they become soft



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† Available from the LA Public Library

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