Historical Cooking Books: – Things mother used to make, a collection of old time recipes, some nearly one hundred years old and never published before by Lydia Maria Gurney (1914) – 14 in a series

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 Sure some ideas might be out of date, but you never know what you might find when you explore these books.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

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Historical Cooking Books: – Things mother used to make, a collection of old time recipes, some nearly one hundred years old and never published before by Lydia Maria Gurney – 14 in a series

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

INTRODUCTION

The Things Mother Used To Make consist of old fashioned recipes, which have been for the most part handed down by word of mouth from one generation to another, extending over a period of nearly one hundred years. The author, a New England woman, has during her life tested out in her own kitchen the greater part of these recipes, which represent the best cookery of those times.

This material was originally published in Suburban Life, where it obtained such recognition as seemed to warrant its preservation in book form. The original material has accordingly been amplified, and it is here presented as one of the volumes in the series of Countryside Manuals.

FRANK A. ARNOLD NEW YORK September 15, 1913

AUTHOR’S FOREWORD

Good food depends as largely upon the judgment of the cook, as upon the materials used. These recipes and Household Hints are written very plainly, for those who have had no experience, no practice and possibly have little judgment.

They are very simple, not expensive, and if fol- lowed closely, will ensure success. It is the hope of the writer of this book that the young and inex- perienced housekeeper may find it a real help.

L. M. GURNET.

Popovers

1 Egg
1 Cupful of Flour
1 Cupful of Milk

Beat the egg, and stir flour and milk in slowly, a little flour, then a little milk. Salt a little. This will make a very thin batter. Drop into well- buttered muffin pan, bake in a very hot oven and serve with hot sauce for a pudding, or eat with butter.

 

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