Historical Cooking Books – 111 in a series – Science in the kitchen (1892) by E. E. (Ella Ervilla) Kellogg

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

Historical Cooking Books – 111 in a series – Science in the kitchen: A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes (1892) by E. E. (Ella Ervilla) Kellogg
Historical Cooking Books - 111 in a series - Science in the kitchen: A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes (1892) by E. E. (Ella Ervilla) Kellogg
Historical Cooking Books - 111 in a series - Science in the kitchen: A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes (1892) by E. E. (Ella Ervilla) Kellogg
Historical Cooking Books - 111 in a series - Science in the kitchen: A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes (1892) by E. E. (Ella Ervilla) Kellogg

Available in PDF, Text, JPG formats, and more

THE interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade, as is evidenced by the success which has attended every intelligent effort toward the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery.

A little less than ten years ago the Sanitarium at Battle Creek, Mich., established an experimental kitchen and a school of cookery under the supervision of Mrs. Dr. Kellogg, since which time, researches in the various lines of cookery and dietetics have been in constant progress in the experimental kitchen, and regular sessions of the school of cookery have been held. The school has gradually gained in popularity, and the demand for instruction has become so great that classes are in session during almost the entire year.

During this time, Mrs. Kellogg has had constant oversight of the cuisine of both the Sanitarium and the Sanitarium Hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always from 500 to 700 inmates.

Read More

Publication date 1892
Topics Cooking, American, Diet, Vegetarianism, cbk
Publisher Battle Creek, Mich., Health publishing company
Collection library_of_congress; americana
Digitizing sponsor The Library of Congress
Contributor ,The Library of Congress
Language English


Get these aprons for your cooking adventures.

Aprons from Douglas E. Welch Design and Photography

This entry was posted in Baking, Books, Cooking, Food, History and tagged , , , , , , , , . Bookmark the permalink.