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 Sure some ideas might be out of date, but you never know what you might find when you explore these books.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: – Candlelight tea; a book of recipes by Lina Dunlap (1910) – 15 in a series
What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!
Take the white grape when fully ripe, pick from the stems, pound to a pulp, put them into large stone jar, pour over them half as much water as there are grapes, cover with cheese cloth and let stand until next day, then squeeze out and strain the juice. Mix three pounds of granulated sugar and the whites of two eggs to each gallon of juice, boil a few minutes and skim. When cold, put into a keg until through fermenting. Bottle it, seal the corks, keep in cool place, or bury in sawdust.
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