Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis – 24 in a series

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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 Sure some ideas might be out of date, but you never know what you might find when you explore these books.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: Simple Italian cookery (192) by Mabel Earl McGinnis – 24 in a series

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

This image is a scan of the title page of a book. The page is primarily white with black text arranged vertically. The title of the book, "SIMPLE ITALIAN COOKERY," is printed in large, bold, decorative font, with “ITALIAN” being slightly smaller in size. Below the title, in a smaller, simpler font, is the author's name, "ANTONIA ISOLA." A small, ornate design featuring Greek lettering and foliage is centered below the author's name. The bottom of the page contains the publishing information, reading "HARPER & BROTHERS NEW YORK AND LONDON" followed by "M-C-M-X-I." Provided by @altbot, generated privately and locally using Gemma3:27bHistorical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a series

Historical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a seriesHistorical Cooking Books: Simple Italian cookery (192) by Mabel Earl McGinnis - 24 in a series

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Risotto with Ham

Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine a small piece of onion, and put it with the ham into a frying-pan with one-half a table- spoon of butter. Fry slowly until the ham and onions are golden. Then add one-half cup of uncooked rice; when it has cooked for a few minutes, add twice its height of bouillon (or water), salt and pepper, a dash of nutmeg, and mix well and allow it to boil for twenty minutes over a good fire. Then take off the stove, add two tablespoons of butter and two tablespoons of Parmesan cheese grated; mix well and serve.

Publication date 1912
Topics Cookery, Italian, cbk
Publisher New York and London, Harper & brothers
Digitizing sponsor Sloan Foundation
Language English

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