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Archive for the ‘Baking’ Category

Historical Cooking Books – 85 in a series – A little book of cookery (1905) by Dora Luck

January 24th, 2021 No comments

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

Historical Cooking Books – 85 in a series – A little book of cookery (1905) by Dora Luck

Historical Cooking Books - 85 in a series - A little book of cookery (1905) by Dora Luck

Historical Cooking Books - 85 in a series - A little book of cookery (1905) by Dora Luck

Historical Cooking Books - 85 in a series - A little book of cookery (1905) by Dora Luck

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Publication date 1905
Topics Cooking, English
Publisher London ; Edinburgh : Sands & Compy.
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



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Categories: Baking, Books, Bread, Cooking, Food, History, Home, Recipe Tags:

Historical Cooking Books – 84 in a series – 30 good recipes for using Eiffel Tower Bun Flour (1880)

January 17th, 2021 No comments

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

Historical Cooking Books – 84 in a series – 30 good recipes for using Eiffel Tower Bun Flour (1880)

Historical Cooking Books - 84 in a series - 30 good recipes for using Eiffel Tower Bun Flour (1880)

Historical Cooking Books - 84 in a series - 30 good recipes for using Eiffel Tower Bun Flour (1880)

Historical Cooking Books - 84 in a series - 30 good recipes for using Eiffel Tower Bun Flour (1880)

Available in PDF, Text, JPG formats, and more

HOME BAKING SIMPLIFIED.

Eiffel Tower Bun Flour is a real help to the housewife, to the experienced cook, or to the expert chef. From the making of the plainest buns, cakes, or pastry for the most modest household to the making of the richest varieties for the banquet it is invaluable and equally successful.

Eiffel Tower Bun Flour is entirely distinct from any other preparation. There is an ease and certainty in its use which has made it famous among lovers of dainty buns, digestible home¬ made cakes, and light pastry. Try a packet at once.

Home-made buns, cakes and pastries made with Eiffel Tower Bun Flour have a daintiness and sweetness which is quite distinct from those made any other way.

Sold in 1d. and 31/2d. pkts. Lemon, Almond, Vanilla and Plain.

NOTICE.“Every Recipe in this Book is Good.

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Publication date 1880
Topics CookingFlourFood IndustryAdvertising as TopicGreat Britain
Publisher [Place of publication not identified] : [publisher not identified]
Collection wellcomelibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Wellcome Library
Contributor Wellcome Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 83 in a series – Fruits and their cookery (1921) by Harriet Schuyler Nelson

January 11th, 2021 No comments

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Historical Cooking Books – 83 in a series – Fruits and their cookery (1921) by Harriet Schuyler Nelson

Historical Cooking Books - 83 in a series - Fruits and their cookery (1921) by Harriet Schuyler Nelson

Historical Cooking Books - 83 in a series - Fruits and their cookery (1921) by Harriet Schuyler Nelson

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Publication date 1921
Topics Cookery (Fruit)Dessertscbk
Publisher New York : E.P. Dutton & company
Collection bostonpubliclibraryamericana
Digitizing sponsor Boston Public Library
Contributor Boston Public Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



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Historical Cooking Books – 82 in a series – For Danish appetites : cook book (19??) by Lyla G. Solum

January 3rd, 2021 Comments off

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

Historical Cooking Books – 82 in a series – For Danish appetites : cook book (19??) by Lyla G. Solum

Historical Cooking Books - 82 in a series - For Danish appetites : cook book (19??) by Lyla G. Solum

Historical Cooking Books - 82 in a series - For Danish appetites : cook book (19??) by Lyla G. Solum

Historical Cooking Books - 82 in a series - For Danish appetites : cook book (19??) by Lyla G. Solum

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The recipes in this book have been collected over a period of years by the writer. All of them are dear to the heart of a Danish immigrant who brought this little bit of her homeland with her to the new country and all of them were do- nated to this book as somethings precious from the giver.

LYLA G. SOLUM

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Publication date [19–?]
Topics Cookery, Danish
Publisher Sovang, Calif. : Danish Village Gifts
Collection cdlamericana
Digitizing sponsor MSN
Contributor University of California Libraries
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Historical Cooking Books – 79 in a series – The Magic cook book (1930) by Standard Brands Limited

December 13th, 2020 Comments off

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Historical Cooking Books – 79 in a series – The Magic cook book (1930) by Standard Brands Limited

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Ginger Bread

2/3 cup butter
2 eggs
1 cup molasses
1 cup brown sugar
2 teaspoons ginger
1 teaspoon each cinnamon and cloves
1/4 teaspoon grated nutmeg
I cup sour milk
1 teaspoon Magic Soda
3 cups flour
1/4 teaspoon salt
1/2 teaspoon Magic Baking Powder

Pour hot melted butter into the molasses, add sugar and well beaten eggs; sift together dry ingredients and add to first mixture alternately with sour milk. Beat well. Bake in greased and floured shallow pan 40 minutes in 350° F. oven.

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Publication date 1930
Topics Baking — Canada.Desserts.Cooking, Canadian.Baking powder.McGill University Library Digitized TitleCookbook CollectionBakingDessertsCooking, CanadianBaking powder
Publisher Toronto : Standard Brands
Collection mcgilluniversitymcgilluniversityrarebookstoronto
Contributor McGill University Library
Language English

Get these aprons for your cooking adventures.

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

The Sifter is a beautiful database of 5,000 historical cookbooks via Input [Food]

December 11th, 2020 Comments off

Christmas 2020 – 11 in a series – Bourbon Walnut Bars via Instagram with Recipe

December 6th, 2020 Comments off

Christmas 2020 – 5 in a series – No. 9 Soft Ginger Cookies | Welch’s 24th Annual Christmas Cookie Party

November 30th, 2020 Comments off

Joseph (@gogojosephw) has achieved pie! via Instagram

November 26th, 2020 Comments off

Joseph (@gogojosephw) has achieved pie!

Joseph (@gogojosephw) has achieved pie! via Instagram

His first pie and it looks and smells great. Homemade crust, too!

From my Instagram Feed



Historical Cooking Books – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

October 4th, 2020 Comments off

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

Historical Cooking Books – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

Historical Cooking Books - 69 in a series - The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

Historical Cooking Books - 69 in a series - The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

B21531080 0277

Available in PDF, Text, JPG formats, and more

 

INTRODUCTION.

In pursuance of the command, Be fruitful, and multiply, and replenish the earth, and subdue it, mankind are rapidly extending their dominion over the whole habitable portion of the globe ; they are denizens of every climate, and both land and ocean supply them with a dwelling place. Their food must, consequently, he of a very varied character, and much of it would he unpalatable and indigestible without some artificial preparation. Hence has arisen the art of cookery, which has been carried to such excess by complicated processes, high seasoning, and heterogeneous compounds, as often to render the food injurious rather than wholesome. Instead of adhering to the simple diet of nature as closely as climate, the engagements of civic and social life, and other circumstances would permit, man seems to have been contriving how he could depart the furthest from it. We should, however, rather regard his present habits as the gradual and cumulative result of circumstances, before science and rational inquiry had any influence in directing them.

 

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Publication date 1860
Topics VegetarianismVegetarian cooking
Publisher London : Simpkin, Marshall, and Co.
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!