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Historical Cooking Books: The American pastry cook by Jessup Whitehead (1894) – 8 in a series

July 29th, 2018 Comments off

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 Sure some ideas might be out of date, but you never know what you might find when you explore these books.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 American pastry cook by Jessup Whitehead (1894) – 8 in a series

Historical Cooking Books: The American pastry cook (1894) - 8 in a series Historical Cooking Books: The American pastry cook (1894) - 8 in a series

The American pastry cook : a book of perfected receipts for making all sorts of articles required of the hotel pastry cook, baker, and confectioner, especially adapted for hotel and steamboat use, and for cafés and fine bakeries

Introductory in the National Hotel Reporter.

For any apparent presumptuousness there may be in spreading these cooking receipts and instructions before the professed cooks of the country in the most widely circulated and most influential hotel journal, I have to offer as apology that 1 was long ago impressed with the singular fact, that among all the excellent cooks, hardly any could be found who worked by any rule or measure. This was especially the case with American cooks. They knew how themselves, but could not have given exact instructions even to their sons without first instituting a series of experiments, and their knowledge perished with them. I simply set to work to reduce my portion of the general knowledge to exact figures, and the merit claimed, therefore, is not for very extraordinary skill, but rather for the painstaking industry that has never allowed a receipt to be put away marked O. K., without being satisfied that it was quite reliable.

Another consideration offered is, that the stewards, and others, who buy for cooks to use, not being, in the great majority of cases, practical cooks themselves, are apt to consider many of the demands of the cooks for certain kinds of materials necessary to good work, as but unreasonable whims, not worthy of notice, and it is difficult to see how the requisite explanations are ever to be made, unless through some such means and medium as the present,

J. W. Daily National Hotel Reporter, Oct., 1878.


15. Hickory Nut Cake.

8 ounces of sugar.
S ounces of butter.
8 ounces of whites of eggs (9 whites.)
1/2 cupful of milk.
1 rounded teaspoonful of baking powder.
1 pound of flour.

12 ounces of hickory nut kernels.

Don’t beat the whites to a froth. Warm the butter and sugar together and rub them to a cream the usual way, then add the eggs, then milk, powder, and the flour.

When well mixed stir in the hickory nuts. Flavorings may be added at option. If brandy be used the baking powder should be left out.


Available in PDF, Text, JPG formats, and more

Publication date 1894
Publisher Chicago : J. Whitehead & Co.
Digitizing sponsor Boston Public Library
Language English

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Categories: Books, Cooking, Food, History Tags:

Using our new inexpensive, stainless steel, reusable straws — via Instagram

July 28th, 2018 Comments off

Historical Cooking Books: Cre-Fydd’s family fare : the young housewife’s daily assistant, on all matters relating to cookery and housekeeping (1864) – 7 in a series

July 22nd, 2018 Comments off

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: Cre-Fydd’s family fare : the young housewife’s daily assistant, on all matters relating to cookery and housekeeping (1864) – 7 in a series

B21527994 0005B21527994 0007

PREFACE.

If you know better precepts than these, candidly tell me ; if not, follow them as I do. Horace.

Amid the numerous books, to which the names of well-known professors of the culinary art are attached, it may appear in some degree presumptuous in one unknown, to present to the Public her ‘Cre-fydd’s Family Fare.’

The Authoress would not have been thus daring had she not ascertained by her own experience, as well as that of many friends, that whatever the other merits of previous works on the subjects of cookery and household management, they are not practically available for the moderate and economical, yet reasonably luxurious, housekeeper, or for those who are young or who are inexperienced in those matters. In those works there is no lack of receipts, maxims, and 4 directions to the cook ; ’ but in general, when tested by a moderate cook, or directed by an inexperienced person, failure and disappointment are the result.

Let any young housewife in moderate circumstances (and we cannot all afford to invoke the shade of Ude, or have Francatelli at our elbow) answer whether, when she has put the newly-purchased cookery-book into the hands of her cook, she has not been ultimately disappointed. Not from excessive fastidiousness on her part, or from the want of goodwill in the cook, but because, in the majority of instances, the receipts and directions are only suited to those cooks who are well informed, and have had considerable practice (see note, p. xi.). They are often the result of theo- retical ingenuity, or the productions of those who know, but who cannot impart their knowledge to the uninformed. Theory and practice must be combined ; and that com- bination put forth in such language, that while the lady will not object to read, the cook will be able to understand.

The Authoress of the present work has, from various motives, sought opportunities, and from peculiar circum- stances found them, of acquiring the receipts it contains. They are not all new to the Public, though many of them are, but they have all this recommendation — that they have been tested, and served on the table of the Authoress, under her direct supervision. Those dishes have past the ordeal of fastidious and almost morbidly critical palates, and have come forth with ap- proval. The materials suggested are reasonably econo- mical, the quantities exact, and the directions plain. The words 4 reasonably economical ’ are used advisedly, as it would be insulting to the understanding of sensible persons to state that inferior materials can be formed into superior dishes. In addition to the receipts on cookery, the Authoress has introduced a variety of other receipts and suggestions for the management of a house and ser- vants. With regard to servants, it may be observed that many of them would be much better for the gentle but firm directions of a kind mistress Experienced and skilful servants need no direction ; but such are not always to be found ; and when found, the rate of wages required by them would not be suitable to persons with a moderate income. A mistress, under such circumstances, if she would have a comfortable establishment, must be able, in some degree,’ to instruct her servants ; without this, it is impossible that they, who have but little experience, can know the wants incident to a respectable family.

The necessity of doing what she advises, has been forced on the Authoress during a long life of much experience.

In order to moderate, in some degree, the difficulty of managing a household, these suggestions are made. If the Authoress has aided the young housewife, and smoothed the way in the difficulties of housekeeping, and in that essential to health and comfort, good cooking, her object has been attained.

It will be observed that the quantity of every ingredient used is carefully given, as well as the exact time required in cooking. Each receipt is perfect in itself, for it is found that reference to other receipts is, to the inexperienced, extremely perplexing. French terms are avoided.

It is right to add that the whole of the receipts have been successfully used, with the simple aid of an ordinary range, and the usual appliances found in the kitchen of a small establishment.

Available in PDF, Text, JPG formats, and more

Publication date 1864
Publisher London : Simpkin, Marshall
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English
 

Learn more about cooking history with these books

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Categories: Books, Cooking, Food, History Tags:

Historical Cooking Books: The Chicago Herald cooking school : a professional cook’s book for household use,… by Jessup Whitehead (1883)- 6 in a series

July 15th, 2018 Comments off

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 Chicago Herald cooking school : a professional cook’s book for household use,… by Jessup Whitehead (1883)- 6 in a series

Historical Cooking Books: The Chicago Herald cooking school : a professional cook's book for household use,... by Jessup Whitehead (1883)- 6 in a seriesHistorical Cooking Books: The Chicago Herald cooking school : a professional cook's book for household use,... by Jessup Whitehead (1883)- 6 in a series

All the books of this description that have oeen worthy of consideration seem to have had a leading motive for their composition, either to introduce foreign modes, to teach new schools of cookery or new extremes of ornamentation, to teach manners, or to put in practice the theories of great chemists and new idea doctors — Leibig, Graham, the vegetarians, and others. If a motive can be found for the work in hand, it is to make good cooks; such as are always in demand at good wages. It was commenced in a persistent endeavor of the writer, to break in untrained assistants to do cooking as it should be done, and the utmost plainness of language and exactness of quantities that were necessary in such cases have been preserved as the main requisites to the usefulness of the book. Already, before the appearance of the Cooking School in book form, a sort of wondering surprise had been expressed that fine cooking could be such a plain and easy matter, as if there was an expectation that the mysterious part would begin after awhile; but doubtless the day is past for the most necessary art of cookery to be hidden and made unintelligible by the use of unknown words and phrases. At least, when the writer wanted assistants to do something in a certain way, he used the kind of language to make them understand. Perhaps that is why this is called a cooking school.

In regard to the reliability of the recipes, it would be expressing but little to say they have all been tried, for they have been matters of daily practice for years, and most of them have been changed and improved until it is believed the highest pitch of excellence has been reached and may always be by those who carefully follow the directions. There is much more in the book than at first may appear, for nothing is repeated and almost every dish — every meat dish and soup at any rate is a model for a number of other articles to be prepared in the same way, for example : there is one real fricassee thickened with eggs, that of frogs; one stew with wine, that of terrapin; one bird pie with brown gravy, one with common stew gravy; one example of a blanquette or white dish, the supreme of fowl, and so it will be found all through. There has been a special avoidance of the terrible “or” of most cook books, which invariably leads off to different persons’ ways of doing the same thing and to the inquirer who does know something when she has read the first recipe, ending by knowing nothing after perusing them all. Where there are more ways than one, one of them must be the best, and the author of a cook book should be able to say which it is.

As to the menus, the writer has never during an extended experi ence found it practicable or desirable to follow a pattern bill-of-fare in every particular, there are too many reasons for changing the intentions ; either there is something in the house that must be used, or the dealer who supplies the house has not the particular article on hand or something else is in the way, so that, at best, a pattern menu can only serve as a suggestion of dishes to choose from. As nothing is repeated in the lists of available dishes here presented, the number of changes and substitutions that can be made will be found very considerable.

Available in PDF, Text, JPG formats, and more

Publication date 1883
Publisher Chicago : The author
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English
 

Learn more about cooking history with these books

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** Many of these books may be available from your local library. Check it out!
† Available from the LA Public Library

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Historical Cooking Books: Original recipes of good things to eat by Order of the Eastern Star. Logan Square Chapter No. 560 (Chicago, Ill.) (1919) – 5 in a series

July 8th, 2018 Comments off

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


The section on the hiring and treatment of servants is very interesting and applies to all employees today! — Douglas

Historical Cooking Books: Original recipes of good things to eat by Order of the Eastern Star. Logan Square Chapter No. 560 (Chicago, Ill.) (1919)

Historical Cooking Books: Original recipes of good things to eat by Order of the Eastern Star. Logan Square Chapter No. 560 (Chicago, Ill.) (1919) - 5 in a seriesHistorical Cooking Books: Original recipes of good things to eat by Order of the Eastern Star. Logan Square Chapter No. 560 (Chicago, Ill.) (1919) - 5 in a series

Historical Cooking Books: Original recipes of good things to eat by Order of the Eastern Star. Logan Square Chapter No. 560 (Chicago, Ill.) (1919) - 5 in a seriesHistorical Cooking Books: Original recipes of good things to eat by Order of the Eastern Star. Logan Square Chapter No. 560 (Chicago, Ill.) (1919) - 5 in a series

Good friends, Im placed here in your view
To introduce myself to you.
Between my covers you will find.
Choice Recipes of every kind.
You need not be a third-rate cook,
For all you have to do is look.
I’ll teach you how to mix and bake
The things that mother used to make
Good things to drink and things to eat
And hard and soft and sour and sweet.
All credit goes, I must confess,
To LOGAN SQUARE CHAPTER, O. E. S.
They put me here to tell you why
This splendid COOK-BOOK you should buy.

Compiled by members of
LOGAN SQUARE CHAPTER, No. 560
Order of the Eastern Star

To Our Friends:

“But for life, the universe were nothing; and all that has life re-quires nourishment”

Cookery is the art of preparing food for the nourishment of the body. In preparing this book we wish that it may not only be looked upon as a compilation of tried and tested recipes, but that it may awaken a deeper in- terest in our friends and a broader study of what to eat.

Available in PDF, Text, JPG formats, and more

Publication date 1919
Publisher [Chicago] : Logan Square Chapter No. 560, Order of the Eastern Star
Language English

Learn more about cooking history with these books

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This British caf is serving to-go coffee in ceramic mugs to combat waste via Inhabitat

July 5th, 2018 Comments off
We try to use re-usable mugs and cups as often as we can. We even started refusing lids and straws where possible. This idea looks back — to reusable ceramic cups — and forward to a new way to use them. Great idea! Love to see someone implement out here. — Douglas
 

A 2017 report from Britain’s House of Commons discovered as many as 2.5 billion coffee cups are disposed across the United Kingdom every year. This equates to more than 6.8 million cups per day. To cut down the amount of waste from hot beverages, the La Tour Cycle Café has started serving everything — including to-go beverages — in reusable mugs.

Although customers sometimes choose to take their beverages with them, supplying more mugs for the next customer isn’t a problem for the café. Every day, the business puts out a collection basket for coffee drinkers to return their cups. While many choose to come back with their glassware, even more use the opportunity to clean out their cabinets and donate their unused mugs to the café.

Get your own reusable mugs here

See even more mugs here!

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An interesting link found among my daily reading

Historical Cooking Books: The Home cook book : compiled from recipes contributed by ladies of Chicago and other cities and towns by Home for the Friendless (Chicago, Ill.) (1877)

July 1st, 2018 Comments off

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


The section on the hiring and treatment of servants is very interesting and applies to all employees today! — Douglas

Historical Cooking Books: The Home cook book : compiled from recipes contributed by ladies of Chicago and other cities and towns by Home for the Friendless (Chicago, Ill.) (1877)

Historical Cooking Books: The Home cook book : compiled from recipes contributed by ladies of Chicago and other cities and towns by Home for the Friendless (Chicago, Ill.) (1877)Historical Cooking Books: The Home cook book : compiled from recipes contributed by ladies of Chicago and other cities and towns by Home for the Friendless (Chicago, Ill.) (1877)

Historical Cooking Books: The Home cook book : compiled from recipes contributed by ladies of Chicago and other cities and towns by Home for the Friendless (Chicago, Ill.) (1877)

PREFACE

In issuing this new edition of the Home Cook Book, the Publisher takes renewed pleasure in acknowledging the kind favor with which the work has been received by the intelligent housekeepers of the country, by whose appreciative judgment alone it could have attained to such extraordinary success. In. accordance with the promise made at the outset, improvements have been made from time to time, each adding to the value of the work, and increasing its just popularity. Pursuant to the same policy, the present edition is still further improved by the addition of articles on Servants, Marketing and the Kitchen, which have been prepared expressly for this work, by one of the most prominent and experienced of American housekeepers, whose name would be sufficient guaranty for the value of her suggestions. It will be seen, that in its chief and distinctive character as a collection of choice and valuable recipes, tried and approved by housekeepers of first intelligence and most ample experience, the work is unchanged.

Available in PDF, Text, JPG formats, and more

Publication date 1877
Topics Cookery, American, Cookery — Illinois Chicago, cbk
Publisher Chicago : J. Fred Waggoner
Collection university_of_illinois_urbana-champaign; americana
Digitizing sponsor University of Illinois Urbana-Champaign
Contributor University of Illinois Urbana-Champaign
Language English

Learn more about cooking history with these books

* 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!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History, Home Tags:

Historical Cooking Books: The farmer’s own book; or, Family receipts for the husbandman and housewife… (1832)

June 25th, 2018 Comments off

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


Cookery, recipes and much, much more! Everything you needed to know to be a successful farmer back in the day! — Douglas

The farmer’s own book; or, Family receipts for the husbandman and housewife; being a compilation of the very best receipts on agriculture, gardening, and cookery, with rules for keeping farmers’ accounts

Farmersownbookor00barn 0011Farmersownbookor00barn 0013

Farmersownbookor00barn 0014Farmersownbookor00barn 0015

PREFACE.

The title and contents of this work present a better preface, perhaps, than could be given by enumerating all the claims usually accompanying the introduction of books.

An attempt to assume any thing more than utility in this case, might convict me of the “crime” so frequently charged against the quill fraternity; vulgarly called ^’clipping books and cabbaging ideas.”

Many original recipes are given, but the majority of them are borrowed from the most celebrated American and European works.

The “Domestic Encyclopedia” “New American Gardener” “American Farmer” “New-England Farmer” “Journal of Health” “Genesee Farmer” “Mackenzie’s Receipts” “Farmer’s Guide,” “Loudon’s Agricultural Encyclopedia”, “Dean’s New-England Farmer”,”A New-York Farmer” “Farmers Assistant,” “Farmers Manual,” “Edinhurgh Encyclopedia,” and “Library of Useful Knowledge,” are the principal works referred to in selecting the matter.

The whole taken together comprises a valuable book for families of any occupation or situation in life. I do not feel disposed to pufF, but having given credit to oth- ers for the matter, no delicacy is felt in representing the work in its true character. 3

If “method is the soul of management, then the prosperity and happiness of a family depend greatly on the order and regularity established in it. There is economy, as well as comfort, in a regular mode of doing business.”

Many husbandmen and housewives attend to tlie various duties devolving upon them in their domestic concerns without any rule, system, or order, and therefore trust entirely to the precariousness of chance.

The design of this work, is to obviate this difficulty, by giving, in few words, such rules as will secure beneficial results in the most important branches of Domestic Economy.

THE COMPILER.

Available in PDF, Text, JPG formats, and more

Publication date 1832
Topics Agriculture, Cookery, Gardening, cbk
Publisher Boston, Carter, Hendee, and co.
Collection umass_amherst_libraries; blc; americana
Digitizing sponsor UMass Amherst Libraries
Contributor UMass Amherst Libraries
Language English

Learn more about cooking history with these books

* 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!
† Available from the LA Public Library

Categories: Books, Cooking, Food, Garden, History Tags:

Historical Cooking Books: Metropolitan Cookbook by Metropolitan Life Insurance Company (1964)

June 17th, 2018 Comments off

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


Something a little newer this week, but still probably ancient history to our children. If you are looking for that favorite childhood recipe, maybe you’ll find it here. The graphics are so cute and deeply remind me of my own childhood when this style was particularly in fashion. This edition was from the month and year of my birth, so it probably would have been seen in some family or friend’s house while I was growing up. — Douglas

Metropolitan Cookbook by Metropolitan Life Insurance Company (1964)

Metro cookbook cover

Historical Cooking Books: Metropolitan Cookbook by Metropolitan Life Insurance Company (1964)

Available in PDF, Text, JPG formats, and more

Metropolitan Life

A INSURANCE COMPANY

(A MUTUAL COMPANY) HOME OFFICE. NEW YORK, SINCE 1668

HEAD OFFICE. SAM FRANCISCO. SINCE l»OI

HEAD OFFICE. OTTAWA. SINCE 1924

OVER 1,000 LOCAL OFFICES IN U.SA AND CANADA

Learn more about cooking history with these books

* 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!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History Tags:

Historical Cooking Books: The White House cookbook : a comprehensive cyclopedia of information for the home (1903)

June 10th, 2018 Comments off

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


Information on all aspects of house holding, including where various cut of meat come from, how they are best used, caring for the sick and much more. — Douglas

The White House cookbook : a comprehensive cyclopedia of information for the home; containing cooking, toilet, and household recipes, menus, dinner-giving, table etiquette, care of the sick, health suggestions, facts worth knowing, etc.

Historical Cooking Books: The White House cookbook : a comprehensive cyclopedia of information for the home (1903)Historical Cooking Books: The White House cookbook : a comprehensive cyclopedia of information for the home (1903)

Available in PDF, Text, JPG formats, and more

In presenting to the public the “White House Cook Book,” the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any previous work. In point of authorship, it stands preeminent. Hugo Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa, He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Kichelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. It was here that he laid the famous “ spread ” to which the chiefs of the warring factions of the Kepublican Convention sat down in June, 1888 , and from which they arose with asperities softened, differences harmonized and victory organized.

Mrs. F. L. Gillette is no less proficient and capable, having made a life-long and thorough study of cookery and housekeeping, especially as adapted to the practical wants of average American homes.

The book has been prepared with great care. Every recipe has been tried and tested, and can be relied upon as one of the best of its kind. It is comprehensive, filling completely, it is believed, the requirements of housekeepers of all classes. It embodies several original and commendable features, among which may be mentioned the menus for the holidays and for one week in each month in the year, thus covering all varieties of seasonable foods ; the convenient classification and arrangement of topics ; the simplified method of explanation in preparing an article, in the order of manipulation, thereby enabling the most inexperienced to clearly comprehend it.

More Information About This Book

Publication date 1903
Topics Cooking, American
Publisher Akron, Ohio ; New York ; Chicago : Saalfield
Collection leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

Learn more about cooking history with these books

* 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!
† Available from the LA Public Library

Categories: Books, Cooking, Food, History Tags:
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