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Historical Cooking Books – 76 in a series – The Book Of Household Management (1861)

November 22nd, 2020 No comments

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Historical Cooking Books – 76 in a series – The Book Of Household Management (1861)

Historical Cooking Books - 76 in a series - The Book Of Household Management (1861)

Historical Cooking Books - 76 in a series - The Book Of Household Management (1861)

Historical Cooking Books - 76 in a series - The Book Of Household Management (1861)

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PEEFACE.

I MUST frankly own, that if I had known, beforelhand, that) this book wonld have cost me the labour which it has, I should never have been courageous enough to commence it. What moved me, in the first instance, to attempt a work like this, was the discomfort and suffering which I had seen brought upon men and women by household mismanagement. I have always thought that there is no m.ore fruitful source of family discontent tha,n ?u housewife’s badly-cooked dinners and untidy ways. Men are now so well served out of doors, — at their clubs, v»^ ell- ordered taverns, and dining-houses, that in order to compete with the attractions of these places, a mistress must be thoroughly acquainted with the theory and practice of cookery, as Vv^ell as l^e perfectly conversant with all the other arts of making and keeping a comfortable home.

In this book I have attempted to give, under the chapters devoted to cookery, an intelligible arrangement to every recipe, a list of the ingredients, a plain statement of the mode of preparing each dish, and a careful estimate of its cost, the mtinher of Ijeojple for vv^hom it is sufficient, and the time when it is seasonable. For the matter of the recipes, I am indebted, in some measure, to many correspondents of the ” Englislwoman’s Domestic Maga- zine,” who have obligingly placed at my disposal their formulge for many original preparations. A large lorivate circle has also rendered me considerable service. A diligent study of the works of the best modern wiiters on cookery was also necessary to the faithful fulfilment of my task. Friends in England, Scotland, Ireland, France, and Germany, have eJso very materially aided me. I have paid great attention to those recipes which come under the head of ” Cold Meat Cookery.” But in the depart- ment belonging to the Cook I have striven, too, to make my work something more than a Cookery Book, and have, therefore, on the

best authority tliat I could obtain, given an account of the natural history of the animals and vegetables which we use as food. I have followed the animal from his birth to his appearance on the table ; have described the manner of feeding him, and of slaying him, the position of his various joints, and, after giving the recipes, have described the modes of carving Meat, Poultry, and Game. Skilful artists have designed the nrmierous drawings which appear in this volume, and which illustrate, better than any description, many important and interesting items. The coloured plates are a novelty not without value.

Besides the great portion of the book which has especial reference to the cook’s department, there are chapters devoted to those of the other servants of the household, who have all, I trust, their duties clearly assigned to them.

Towards the end of the work will be found valuable chapters on the Management of Children ” — ” The Doctor,” the latter principally referring to accidents and emergencies, some of which are certain to occur in the experience of every one of us ; and the last chapter contains ” Legal Memoranda,” which will be service- able in cases of doubt as to the proper course to be adopted in the relations between Landlord and Tenant, Tax-gatherer and Tax-payer, and Tradesman and Customer.

These chapters have been contributed by gentlemen fully en- titled to confidence ; those on medical subjects by an experienced surgeon, and the legal matter by a solicitor.

I wish hero to acknowledge the kind letters and congratulations I have received during the progress of this work, and have only further to add, that I trust the result of the four years’ incessant labour I have expended will not be altogether unacceptable to some of my countrymen and countrywomen.

ISABELLA BEETOK

 

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Publication date 1861
Topics CookingHousekeeping
Publisher London : S.O. Beeton
Collection wellcomelibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Wellcome Library
Contributor Wellcome Library
Language English

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Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



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Historical Cooking Books – 75 in a series – The school cookery book (1879) by C. E. Guthrie Wright

November 15th, 2020 No comments

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Historical Cooking Books – 75 in a series – The school cookery book (1879) by C. E. Guthrie Wright

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright

Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright

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PREFACE.

This “School Cookery Book” has been written chiefly for the use of cookery classes in elementary schools. The theory of food is therefore explained in simple language, the recipes are given in small quantities, and the directions are very minute. It is hoped, however, that the book may prove useful also to others who desire to study the theory and practice of good economical cookery. The text is complete without the footnotes, which are inserted for the benefit of teachers and older people. The theoretical part has been submitted to, and approved by, an eminent chemist and two physicians.

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Publication date 1879
Topics Cooking
Publisher London : Macmillan and Co.
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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Historical Cooking Books - 67 in a series - The school cookery book (1879) by C. E. Guthrie Wright



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Historical Cooking Books – 74 in a series – Modern domestic cookery, and useful receipt book (1826)

November 8th, 2020 Comments off

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Historical Cooking Books – 74 in a series – Modern domestic cookery, and useful receipt book : containing approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. The art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. The branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c.

B2153293x 0007

Modern Domestic Cookery Plate

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PREFACE.

Exclusive of the necessity of such knowledge, it is surprising, how much such a woman, possessed of it, may save in the yearly expenditure of her family, which, in the present difficult times, is an object of material importance to all persons of moderate incomes, for whom this book is peculiarly adapted, combining economy and gentility in its receipts and directions.

That this volume may be answerable to the aim of the author, by removing many of the difficulties generally experienced, is her sincere wish.

E. H.

Publication date 1826
TopicsCooking, English
Publisher London : printed for Dean & Munday
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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Historical Cooking Books – 73 in a series – Westminster cook-book. Every recipe tried and proved (1876)

November 1st, 2020 Comments off

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Historical Cooking Books – 73 in a series – Westminster cook-book. Every recipe tried and proved (1876)

Historical Cooking Books - 73 in a series - Westminster cook-book. Every recipe tried and proved (1876)

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Publication date 1876
Topics Cookery, Americancbk
Publisher Philadelphia, Hollowbush and Carey
Collection library_of_congressamericana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
Language English

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Historical Cooking Books – 72 in a series – The people’s home recipe book (1920) by Alice Gitchell Kirk

October 25th, 2020 Comments off

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Historical Cooking Books – 72 in a series – The people’s home recipe book (1920) by Alice Gitchell Kirk

Historical Cooking Books - 72 in a series - The people's home recipe book (1920) by Alice Gitchell Kirk

Historical Cooking Books - 72 in a series - The people's home recipe book (1920) by Alice Gitchell Kirk

Historical Cooking Books - 72 in a series - The people's home recipe book (1920) by Alice Gitchell Kirk

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AUTHOR’S PREFACE.

Though the world is full of cook books of every description, yet it has been my experience that there are few of them that are more than a collection of recipes. There are few really good teachers of the science of cooking. For the past thirty years the author has been engaged in teaching of some kind, ranging from kindergarten work to assistant at Chicago University and from private teacher of cooking to Public Lecturer on Domestic Science. This training has not only given me a knowledge of the subjects in hand but has perhaps rendered me capable of imparting this knowledge to others in a way to be easily, understood by all.

Having managed a home of my own for twelve years and having lived in both the country and the city have probably given me a knowledge of the practical needs of the average home. Further than this, I am called upon reg- ularly each week by ‘phone to direct the culinary affairs of many Cleveland homes, thus giving me the practical experience which is lacking in so many teachers X)f Domestic Science. Furthermore, during the past five years I have delivered (and am still engaged in the lecture work) a series of over six hun- dred public lectures on cooking, a larger number than ever before delivered on this subject by any woman in one place. These things have brought me in direct contact with thousands of people of all classes, given me a knowledge of their needs and at the same time fitted me for imparting this knowledge to others in a practical way.

Having been principal of private schools and being at the present time a member of ” The Domestic Science and Art Association ” of Cleveland, and ” The American Home Economics Association ” of Chicago, and also State Secretary of ” The Associated Clubs of Domestic Science ” has brought me in contact with many of our ablest instructors in Domestic Science and aflforded me an excellent opportunity to get the best and most modern ideas relative to the science of cooking. These ideas I have endeavored to incorporate in this work, leaving out the technical things and making them practical for the home.

I believe in having system in the home and a business-like management of household affairs as is attested by the fact that I am author of ” Mrs. Kirk’s Card Index Cooking Recipes ” and also of ” Handy Expense Cards for House- keepers ” and ** Correct Combinations of Foods for Daily Use.”

I have given over two hundred of my choice recipes in this work and for these I have adopted the form used in my ” Card Index Recipes.” It will be noticed at a glance and without reading the recipe, one can tell just what materials are required and the quantities of each. One can also tell the utensils that are necessary and thus have everything in readiness before beginning the work. Then are given full and complete directions for ‘putting together and cooking the ingredients. These directions I have endeavored to make so simple and complete that the girls and the young housewives with no previous

experience can use these recipes and be certain of good results. Tr ougn the cook with many years of experience may become so skillful that she can “guess” at quantities and generally get good results, yet it is necessary for the inexperienced to observe absolute accuracy in following every instruction. In fact, the time has gone by for ” guessing ” at quantities. Use accuracy and you will never have failures for the same cause always gives the same results.

Preceding each chapter will be found the general principles underlying the science of cooking and I believe it will pay every woman to carefully study and follow these rules, for cooking is now as much of a science as is any other branch of knowledge, I believe that cooking and the management of house- hold affairs should be a pleasure rather than a drudgery. I believe that a knowledge of proper foods and the proper way of preparing them is one of the most important sciences, for our health and temperament, arid conse- quently our happiness and sue’cess in life, largely depend upon what we eat.

Though the two hundred recipes make dainty and attractive dishes, yet I have had due regard to economy and the ” Favorite Home Recipes for Every Day Use ” have been gathered from mothers living in all parts of the world. They are the dishes ” like mother used to make,” and I believe they will be found the most simple and practical collection of recipes for every day us’b that has ever been published.

It has been my object in this work, not only to give some of the gf^neral principles underlying the art of cooking, but also to give simple and practical recipes that can be used in every home in the country.

THE AUTHOR.

 

Publication date 1920
Topics Cookery, Americancbk
Publisher Cleveland, O., The R.C. Barnum Co
Collection cornellamericana
Digitizing sponsor MSN
Contributor Cornell University Library
Contributor usage rights See terms
Language English

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Historical Cooking Books – 71 in a series – Mrs. Welch’s cook book (1884) by Mary (Beaumont) Welch

October 18th, 2020 Comments off

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Historical Cooking Books – 71 in a series – Mrs. Welch’s cook book (1884) by Mary (Beaumont) Welch

Historical Cooking Books - 71 in a series - Mrs. Welch's cook book (1884) by Mary (Beaumont) Welch

Historical Cooking Books - 71 in a series - Mrs. Welch's cook book (1884) by Mary (Beaumont) Welch

Historical Cooking Books - 71 in a series - Mrs. Welch's cook book (1884) by Mary (Beaumont) Welch

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PREFACE. In this volume are included, besides many others, the receipts used in the Department of Domestic Economy of the Iowa State College of Agriculture and Mechanic Arts.

These, and all others, have been gathered with great care from many sources. Having had excep- tional advantages for the study of cookery, and access to the most complete library on food and kindred subjects in the west, I feel sure, in presenting this book to the public, I am offering a work of practical value. Like all similar books, it is, in great measure, a compilation. I do not claim to be original, I have simply gleaned the best from the highest authorities.

Each receipt has been either personally tested, or is vouched for by competent housewives among my friends. Wherever possible I have given credit for such receipts as I have copied. Many, however, have been gathered from papers, or sent to me by friends through a term of years, and their origin is lost. While studying in Germany and England, I collected much that was valuable, all of which I have proved by actual trial to be good. I am under obligations also, to that excellent English paper “The Queen,” for a number of capital receipts. Many of these I have altered to suit our markets and taste, making the original instructions simply a basis for final results. I desire to call especial attention to the chapters that close this book by Prof. Macomber, Prof. Pope, and Dr. Fairchild. These are all valuable and come from gentlemen, each of whom is recognized author ity on the topic of which he treats.

Mary B. Welch, Ames, Iowa..


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Historical Cooking Books – 70 in a series – Breakfast dishes for every morning of three months (1893) by Mary L. Allen

October 11th, 2020 Comments off

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Historical Cooking Books – 70 in a series – Breakfast dishes for every morning of three months (1893) by Mary L. Allen

Historical Cooking Books - 70 in a series - Breakfast dishes for every morning of three months (1893) by Mary L. Allen

Historical Cooking Books - 70 in a series - Breakfast dishes for every morning of three months (1893) by Mary L. Allen

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PREFACE.

This little work has been undertaken with a view to supplying a want long acknowledged by housekeepers both of small and large establishments.

Almost every one complains of the monotony of breakfast dishes, which consist for the most part of boiled eggs, bacon, dried fish, or sausages.

It has been, therefore, the writer’s aim not so much to provide new receipts, as to collect and arrange those that appear suitable for the purpose in hand from manuscripts lent her by friends chiefly, and from other sources ; but any ordinary cookery-book will be found to contain a good many of them. The compiler does not aspire to offer the public anything startlingly fresh, but she believes that her arrange- ment of breakfasts will greatly facilitate a house- keeper’s efforts to vary the usual monotonous routine.

It may appear at first sight that some of the dishes recommended are of too costly a character to be obtainable except by the very rich ; but a farther examination will serve to show that such a variety of receipts are given for each breakfast, that if some are not suitable there are others which are emi- nently so.


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Historical Cooking Books – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

October 4th, 2020 Comments off

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Historical Cooking Books – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

Historical Cooking Books - 69 in a series - The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

Historical Cooking Books - 69 in a series - The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)

B21531080 0277

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INTRODUCTION.

In pursuance of the command, Be fruitful, and multiply, and replenish the earth, and subdue it, mankind are rapidly extending their dominion over the whole habitable portion of the globe ; they are denizens of every climate, and both land and ocean supply them with a dwelling place. Their food must, consequently, he of a very varied character, and much of it would he unpalatable and indigestible without some artificial preparation. Hence has arisen the art of cookery, which has been carried to such excess by complicated processes, high seasoning, and heterogeneous compounds, as often to render the food injurious rather than wholesome. Instead of adhering to the simple diet of nature as closely as climate, the engagements of civic and social life, and other circumstances would permit, man seems to have been contriving how he could depart the furthest from it. We should, however, rather regard his present habits as the gradual and cumulative result of circumstances, before science and rational inquiry had any influence in directing them.

 

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Publication date 1860
Topics VegetarianismVegetarian cooking
Publisher London : Simpkin, Marshall, and Co.
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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Historical Cooking Books – 68 in a series – Modern cookery, in all its branches (1884) by Eliza Acton

September 13th, 2020 Comments off

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Historical Cooking Books – 68 in a series – Modern cookery, in all its branches (1884) by Eliza Acton

Historical Cooking Books - 68 in a series - Modern cookery, in all its branches (1884) by Eliza Acton

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PREFACE.

It cannot be denied that an improved system of practical domestic cookery, and a better knowledge of its first prin ciples, are still much needed in this country ; where, from ignorance, or from mismanagement in their preparation, the daily waste of excellent provisions almost exceeds belief. This waste is in itself a very serious evil where so large a portion of the community often procure — as they do in England — with painful difficulty, and with the heaviest labour, even sufficient bread to sustain existence; but the amount of positive disease which is caused amongst us by improper food, or by food rendered unwholesome by a bad mode of cooking it, seems a greater evil still. The influence of diet upon health is indeed a subject of far deeper importance than it would usually appear to be considered, if we may judge by the profound indifference with which it is commonly treated. It has occupied, it is true, the earnest attention of many eminent men of science, several of whom have recently investigated it with the most patient and laborious research, the results of which they have made known to the world in their writings, accompanied, in some instances, by information of the highest value as to the most profitable and nutritious modes of preparing various kinds of viands. In arranging the present enlarged edition of this volume for publication, I have gladly taken advantage of such of their instructions (those of Baron Liebig especially) as have seemed to me adapted to its character, and likely to increase its real utility.

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Publication date 1884
Topics Cooking
Publisher [London : s.n.]
Collection leedsuniversitylibraryukmhlmedicalheritagelibraryeuropeanlibraries
Digitizing sponsor Jisc and Wellcome Library
Contributor University of Leeds Library
Language English

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Historical Cooking Books – 67 in a series – The blue ribbon cook book; being a second publication of “One hundred tested receipts,” together with others which have been tried and found valuable (1904) by Jennie C. Benedict

September 6th, 2020 Comments off

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Historical Cooking Books – 67 in a series – The blue ribbon cook book; being a second publication of “One hundred tested receipts,” together with others which have been tried and found valuable (1904) by Jennie C. Benedict

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

Historical Cooking Books - 67 in a series - The blue ribbon cook book; being a second publication of

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PREFACE.

In offering to the public the revised edition of my Cook Book, I do it at the earnest request of many who found my little book of “One Hundred Tested Receipts” to be helpful.

In this edition I have tried to embody the choicest and most acceptable of all my recipes. I have not only added many to those previously published, but have com- piled this book with a view of giving valuable suggestions to the young housekeepers, as well as to the most expe- rienced ones, combined with” the simplest formulae for menus for convalescents and menus for luncheons and dinners, formal and informal.

Remembering the many who come inquiring what brand of flour we use; what fat for frying; what baking powder; what yeast; the best market for meat, game, fish, etc., I have included in this a miniature Housekeepers’ Directory, which may be found in the back of the book.

Jennie C. Benedict.

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Publication date 1904
Topics Cooking
Publisher Louisville, J. P. Morton & company
Collection library_of_congressamericana
Digitizing sponsor The Library of Congress
Contributor The Library of Congress
Language English

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