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Historical Cooking Books – 89 in a series – Official hand-book and guide by Bartenders’ Association of New York City (1895)

February 21st, 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 – 89 in a series – Official hand-book and guide by Bartenders’ Association of New York City (1895)

Historical Cooking Books - 89 in a series - Official hand-book and guide by Bartenders' Association of New York City (1895) cover

Historical Cooking Books - 89 in a series - Official hand-book and guide by Bartenders' Association of New York City (1895)

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Important to Bartenders.

The large and constantly increasing popularity of Mixed Drinks makes it advisable to place before the members of this Association, in clear and concise form, the best and newest recipes in use.

In order that the members might have the benefit of the experience, not of one or two, but of all the leading saloons, cafes, restaurants and clubs of this city, we have spent much time and labor in collecting, in this Guide,, all information of value bearing on this important subject.

Of all those who have profited by similar information obtained through our Association, many have derived very gratifying results and a decided gain in their business from the time of adopting our suggestions.

If the within instructions are strictly adhered to, success will necessarily follow. The American people will have the best, and you can be successful only by giving them the best. It is hardly necessary to state that, of ail mixed drinks, none are so universally popular as the cocktails. Be sure to use the best material and go strictly according to instructions contained in the Guide.

Phil’a Boating Punch.
(Use large bar glass. )

2 dashes of lemon juice
2 dashes of lime juice.
Water to dissolve the above.
Fill the glass with fine ice.
1 wine glass of St. Croix rum
1 pony of brandy.

Mix well

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Publication date 1895
Topics CocktailsBartending
Publisher [New York : Bartenders’ Association of New York City]
Collection durstoldyorklibraryColumbiaUniversityLibrariesamericana
Digitizing sponsor The Durst Organization
Contributor Columbia University 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



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Historical Cooking Books – 88 in a series – The Inglenook cook book (1911)

February 14th, 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 – 88 in a series – The Inglenook cook book (1911)

Historical Cooking Books - 88 in a series - The Inglenook cook book (1911)

Historical Cooking Books - 88 in a series - The Inglenook cook book (1911) Preface

Historical Cooking Books - 88 in a series - The Inglenook cook book (1911) Recipes

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Family Apple Pie. — Make dough the same as for other pies, using about 1 pint of sweet milk for a good-sized pie. Have ready 3 quarts of thinly-sliced baking apples. Line a bread pan with the dough and fill half full of the apples. Sprinkle it with sugar enough to sweeten to suit the taste ; then put in a thin layer of the dough and finish filling to the top with the apples and sweeten, after which place on the cover and bake an hour. Serve warm with sweetened cream or fresh butter. — Sister Alary J. Huffman, Churchville, Va.

Banana Pie. — Bake a crust ; let it cool ; slice 2 bananas into the crust. Boil 1 cupful of milk, y 2 cup of sugar, yolks of 2 eggs, and 2 tablespoonfuls of flour until thick. Let it cool and then pour over the bananas. Beat the whites of egg-s and spread over the top. Put in a quick oven to brown, but do not let pie get hot through. — Sister F. J. Weimer, Greenville, Ohio.
Bob Andy Pie. — Take }i cup of butter, 2 cups of sugar, 3 tablespoonfuls of flour and mix together with the yolks of 3 eggs, 1 tablespoonful of cloves and 1 tablespoonful of cinnamon. Beat and add whites of eggs. Then add 3 small cups of milk. Bake like pumpkin pie. This will make two pies. — Sister Laura Gibson, Vir- den, III.

Boston Pie. — Take 1 cup of sugar, 1 egg, 1 / 2 cup of sour cream, 1 / 2 cup of sweet milk, 2 cups of flour, 1 small teaspoonful of soda dissolved in the milk, and 2 teaspoonfuls of cream of tartar sifted in the flour. Bake in 2 jelly pans. When done, as soon as cool, split with a sharp knife, and spread with a custard made as follows : Take 1 cup of sweet milk, 1 large tablespoonful of corn- ^ starch, 1 egg, sweeten well, and a pinch of salt. For the top take 1 square of chocolate, 6 tablespoonfuls of sugar, and 2 tablespoonfuls of sweet cream ; melt gently over boiling water. When it comes to a boil, remove from the fire and beat until cool. This will make 2 pies. — Sister Jas. M. Rozdand, Hagerstoivn, Md

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Publication date 1911
Topics Cooking, American
Publisher Elgin, Ill., Brethren Pub. House
Collection library_of_congressamericana
Digitizing sponsor The Library of Congress
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!

Valentine’s 2021 – 14 and end of the series – Comfort Magazine Valentine’s Cover (1896)

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Historical Cooking Books – 87 in a series – 365 Breakfast Dishes: A Breakfast Dish For Every Day In The Year (1906)

February 8th, 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 – 87 in a series – 365 Breakfast Dishes: A Breakfast Dish For Every Day In The Year (1906)

Historical Cooking Books - 87 in a series - 365 Breakfast Dishes: A Breakfast Dish For Every Day In The Year (1906)

Historical Cooking Books - 87 in a series - 365 Breakfast Dishes: A Breakfast Dish For Every Day In The Year (1906)

Historical Cooking Books - 87 in a series - 365 Breakfast Dishes: A Breakfast Dish For Every Day In The Year (1906)

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FEBRUARY, .
1. — Eggs in Boxes.

Cut slices of bread 1 1/2 inches thick; trim them off neatly and scoop out the centre to make a box. Dip them in beaten egg and fry them in hot fat until a light brown. Drain on brown paper. Into each of these boxes drop an egg, dust lightly with salt and cook them in the oven for 2 or 3 minutes.

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Publication date 1906
Topics CookingBreakfasts
Publisher London : Dean & Son
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



* 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!

Valentine’s 2021 – 7 in a series – Colliers Magazine Valentine’s Cover (1934)

February 7th, 2021 Comments off