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Archive for the ‘Cooking’ 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

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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** Many of these books may be available from your local library. Check it out!

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!

The Ritual via TikTok [Video]

January 16th, 2021 No comments

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

January 11th, 2021 Comments off

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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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** Many of these books may be available from your local library. Check it out!

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

January 3rd, 2021 Comments off

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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 – 81 in a series – Dr. Price’s Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

December 27th, 2020 Comments off

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Historical Cooking Books – 81 in a series – Dr. Price’s Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

Historical Cooking Books - 81 in a series - Dr. Price's Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

Historical Cooking Books - 81 in a series - Dr. Price's Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

Historical Cooking Books - 81 in a series - Dr. Price's Delicious Desserts : Containing Practical Recipes Carefully Selected And Tested : Excellent, Simple, Delicate (1904)

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Dr. Price’s Extracts have been in use for nearly half a century. They have acquired a world-wide popularity, due entirely to the care exercised in their manufacture, every stage of which is under the supervision of an experienced chemist. The aroma of every flavor is developed to its full extent by a process known only to ourselves. Their high degree of strength makes them unexcelled for economical cookery. The fruits from which they are made are selected with care, and all objectionable substances removed. Chemical com- pounds, natural to all fruits, which disguise the true flavor, are eliminated by our process, thus producing an extract many times stronger, more durable and delicious than any other in the market. In consequence of the high degree of purity attained, Dr. Price’s Delicious Flavoring Extracts can be carried in stock indefinitely without any loss of strength or change in flavor. Their freedom from ethers, poisonous oils, coal-tar substances, and artificial coloring removes all danger from chemical reaction, assuring their healthfulness and wholesomeness

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Publication date c1904
Topics CookeryBakingFlavoring essencesDesserts
Publisher Chicago : Price Flavoring Extract Co.
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!

Christmas lasagna via Instagram

December 25th, 2020 Comments off

Christmas lasagna

Christmas lasagna via Instagram

The traditional Christmas lasagna has been prepared with handmade pasta, homemade sauce, and lots of cheese and half consumed. 😀 Yum!

From my Instagram Feed



Historical Cooking Books – 80 in a series – The Italian confectioner (1823)

December 20th, 2020 Comments off

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Historical Cooking Books – 80 in a series – The Italian confectioner (1823)

Historical Cooking Books - 80 in a series - The Italian confectioner (1823)

Historical Cooking Books - 80 in a series - The Italian confectioner (1823)

Historical Cooking Books - 80 in a series - The Italian confectioner (1823)

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PREFACE.

The art of the Confectioner, in common with almost every other art, has been greatly improved by the aid of modern chemistry ; the events of the French Revo- lution, also, which deprived many ingenious men of their situations in noble families, and compelled them to seek a subsistence by laying before the public the secrets of Confectionery, have done much towards the perfection of this agreeable art. The Confectioner is not without books which pre- tend to teach the principles of his profession ; but these are, in general, more applicable to the theory than the practice of Confectionery, and most of them are very imperfect ; some recent publications being totally silent on matters of the first importance.

No. 11 . — A Caramel . It breaks, as just observed, making a noise, like glass. When the Sugar is at the crack , add to it five or six drops of lemon juice to prevent its graining. When boiled, take it from the fire and put the bottom of the pan into cold water to prevent its burning. The production of caramel is attended with some difficulty, and great attention is necessary. As we can see in a moment the colour of caramel we wish to obtain, we must use the lemon juice cautiously, as too large a quantity would spoil the sugar. If no lemon juice be at hand, a few drops of vinegar, honoy. or butter — any acid or grease will smooth the sugar, which is naturally disposed to grain. As the sugar has no longer any moisture, it requires a strong fire, but this must be applied to the body of the sugar only ; for, if the fire be too fierce, it will burn the sugar to the sides of the pan, which will completely spoil it. The edges of the pan must be kept clean with a smalL sponge.

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Publication date 1823
Topics DessertsConfectionery
Publisher London : sold by John Harding; and by the author
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds 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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** 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



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Historical Cooking Books – 78 in a series – Royal baker pastry cook (1888) by Royal Baking Powder Company

December 6th, 2020 Comments off

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Historical Cooking Books – 78 in a series – Royal baker pastry cook (1888) by Royal Baking Powder Company

Historical Cooking Books - 78 in a series - Royal baker pastry cook (1888) by Royal Baking Powder Company Cover

Historical Cooking Books - 78 in a series - Royal baker pastry cook (1888) by Royal Baking Powder Company Facsimile Letter

Historical Cooking Books - 78 in a series - Royal baker pastry cook (1888) by Royal Baking Powder Company First page of receipe index

Royalbakerpastry01roya

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Publication date 1888
Topics Cookery, Americancbk
Publisher New York, Royal baking powder company
Collection library_of_congressamericana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
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!