What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!
Historical Cooking Books – 58 in a series – Perfection in baking (1900) by Emil Braun
Available in PDF, Text, JPG formats, and more
PREFACE.
IN no other land has the baking and consumption of bake-stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and prosperous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperienced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use.
It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and common sense must be displayed to insure success. Did you ever hear a woman say, “I had good luck to-day with my cakes,” but alas, the next time, “Oh, I had such bad luck with my baking”? There it is; one day good luck, the next time ashamed to show the result of her labor, and all the good materials wasted. It is the lack of theoretical knowledge about baking that brings the bad luck, and many a professional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking.
See More:
- Publication date 1900
- Topics Baking, Cookery, cbk
- Publisher New York, J. S. Ogilvie publishing company
- Collection library_of_congress; americana
- Digitizing sponsor Sloan Foundation
- Contributor The Library of Congress
- Language English
* 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!
Categories: Baking, Books, Bread, Cooking, Education, Food, History, Recipe Tags: Baking, books, cook, cooking, drink, drinks, food, history, recipes
What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!
Historical Cooking Books – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics
Available in PDF, Text, JPG formats, and more
Last night I had a telephone call from a young housewife who wanted to know how to make a sponge cake. She said she had never yet made a sponge cake which was anything but a flat and dismal failure.In order to please this young woman, I promised to give a little lecture today entitled “Sponge Cakes, and How to Make Them.” Perhaps other homekeepers will be interested in my directions, for surely a light and delicate sponge cake is worth striving for.
See More:
- Publication date 1928
- Topics Formulas, recipes, etc, Cake, Baking
- Publisher [Washington, D.C.] : United States Department of Agriculture, Office of Information, Radio Service
- Collection usda-housekeeperschat; usdanationalagriculturallibrary; fedlink; americana
- Digitizing sponsor U.S. Department of Agriculture, National Agricultural Library
- Contributor U.S. Department of Agriculture, National Agricultural Library
- Language English
- Volume 1928
* 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!
What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!
Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker
Available in PDF, Text, JPG formats, and more
MESSAGE TO BRITISH HOUSEWIVES
By The
HIGH COMMISSIONER FOR CANADA Canada House, London, S.W. 1
THIS little book contains recipes for a number of delectable dishes that can be prepared easily and quickly from preserved or packaged foods and is intended to provide several more links in the chain of distribution between the Canadian producer and the consumer.
The book tells you something of which Canadians are justly very proud: that no other country produces food under more hygienically perfect conditions. The same standards are maintained in our home and export markets: the former because the health of the people is a paramount concern; the latter because we jealously guard our good name.
The principal Canadian pure food products which the recipes cover are dealt with under separate headings and you are asked not only to use them but to give them a fair trial by preparing them in the most appetizing manner. They are good, wholesome, and delicious: each in its own class as near perfection as can be attained. You are urged to buy them because they are good, and not simply because they are Canadian. All things being equal, you are requested to give a logical preference to the Canadian product over the foreign.
The recipes given are quite comprehensive within the field that the book covers, and it is felt that they will prove extremely useful.
See More:
- Topic Formulas, recipes, etc
- Published London : High Commissioner for Canada
- Collection queens_university; toronto
- Digitizing sponsor Queen’s University – University of Toronto Libraries
- Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library
- Language English
* 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!
Categories: Baking, Books, Canada, Cooking, Education, Food, History, Home Tags: books, canada, cook, cooking, drink, drinks, england, food, history, recipes, uk
What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!
Historical Cooking Books – 55 in a series – Three meals a day. Recipe review by Jessie M. Read
Available in PDF, Text, JPG formats, and more
See More:
- Topics Cooking
- Publisher Toronto, s.n.
- Collection queens_university; toronto
- Digitizing sponsor Queen’s University – University of Toronto Libraries
- Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library
- Language English
* 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!
Categories: Baking, Books, Cooking, Education, Food, History, Home Tags: books, cook, cooking, drink, drinks, food, history, recipes
Another recipe to try out and, perhaps, add to our Recipes in Rotation. With all this home cooking over the last (nearly) 3 months, adding new flavors to the menu is important. — Douglas
It’s a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. It’s so delicious, and simple, week-night friendly, and great for leftovers. Also, no shame in using frozen spinach, here. It cuts the already minimal prep time here down to near nothing. Enjoy!
