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Home > Books, Cooking, Food, History > Historical Cooking Books: Liebig company’s practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) – 36 in a series

Historical Cooking Books: Liebig company’s practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) – 36 in a series

September 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 Sure some ideas might be out of date, but you never know what you might find when you explore these books.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


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

Historical Cooking Books: Liebig company’s practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) – 36 in a series

Historical Cooking Books: Liebig company's practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) - 36 in a seriesHistorical Cooking Books: Liebig company's practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) - 36 in a series

Historical Cooking Books: Liebig company's practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) - 36 in a seriesHistorical Cooking Books: Liebig company's practical cookery book : a collection of new and useful recipes in every branch of cookery (1893) - 36 in a series

Available in PDF, Text, JPG formats, and more

 

INTRODUCTION.

At several periods of the present century various preparations and extracts of meat have been introduced to the attention of the medical profession and the public. Amongst these none have achieved such success as the now so well- known Liebig Company’s Extract of bleat.

The reason for this is not far to seek.

Liebig Company’s Extract of Meat is the result of abstract scientific researches into the nature of meat, which Justus von Liebig published in the year 1847, combined with the experience and inven- tive genius of the most eminent engineers.

 



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