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 Sure some ideas might be out of date, but you never know what you might find when you explore these books.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