Thread: Old cookbooks & Recipes

On Thu, 18 Sep 2008 14:51:11 -0700, "Dimitri" <Dimitri[email protected]>
fired up random neurons and synapses to opine:

>If you are interested on old cookbooks and their recipes I would suggest you
>visit
>
>The Feeding America Project;

The following is nowhere *near* as extensive and comprehensive as the
project you cite to, but interesting nonetheless:

http://www.heritagerecipes.com/index.html

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

"Terry Pulliam Burd" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 18 Sep 2008 14:51:11 -0700, "Dimitri" <[email protected]>
> fired up random neurons and synapses to opine:
>
>>If you are interested on old cookbooks and their recipes I would suggest
>>you
>>visit
>>
>>The Feeding America Project;
>
> The following is nowhere *near* as extensive and comprehensive as the
> project you cite to, but interesting nonetheless:
>
> http://www.heritagerecipes.com/index.html
>
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "meatloaf" with "cox"


Thanks Squeaks,

Another to add to my favorites.

I find it interesting that the Old Recipes were written as narratives or
more like an instruction manual.
Maybe that's why I collect and read old cook books like a novel. They tell
so much sociology and culture.

;-)

Regards

Dimitri

Dimitri wrote:

> If you are interested on old cookbooks and their recipes I would suggest you
> visit
>
> The Feeding America Project;
>
> http://digital.lib.msu.edu/projects/...ml/browse.html
>
> OR
>
> http://digital.lib.msu.edu/projects/..._interest.html
>
> The Michigan State University Library and the MSU Museum have partnered to
> create an online collection of some of the most influential and important
> American cookbooks from the late 18th to early 20th century. The goal of

Go Green!

Sorry. I'm a second-generation Spartan.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Dimitri wrote:
> If you are interested on old cookbooks and their recipes I would suggest
> you visit
>
> The Feeding America Project;
>
> http://digital.lib.msu.edu/projects/...ml/browse.html


Awesome site! Thank you so very, very much!
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Dimitri wrote:

> If you are interested on old cookbooks and their recipes I would
> suggest you visit
>
> The Feeding America Project;
>
> http://digital.lib.msu.edu/projects/...ml/browse.html
>
> OR
>
>
http://digital.lib.msu.edu/projects/..._interest.html

I suggest also looking at http://gutenberg.org

--
--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
Mirror Journal http://dsgood.insanejournal.com
Mirror 2 http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

This is the site that led to my collecting antique and old
cookbooks. It's quite interesting--and potentially dangerous to
anyone who is so inclined.

--
Jean B.

Dimitri wrote:
> If you are interested on old cookbooks and their recipes I would suggest
> you visit
>
> The Feeding America Project;
>
> http://digital.lib.msu.edu/projects/...ml/browse.html
>
> OR
>
> http://digital.lib.msu.edu/projects/..._interest.html
>
> The Michigan State University Library and the MSU Museum have partnered
> to create an online collection of some of the most influential and
> important American cookbooks from the late 18th to early 20th century.
> The goal of this project is to make these materials available to a wider
> audience.
> Digital images of the pages of each cookbook are available as well as
> full-text transcriptions and the ability to search within the books,
> across the collection, in order to find specific information.
> Looking for recipes? You may enjoy some of the recipes featured by the
> Detroit Free Press.
>
> If these are not quite what you were looking for please see our 'Search
> the Collection' page for help in finding just the right one.
>
> Here is a partial list of the books that have been digitized so far;
>
> Enjoy
>
> Dimitri
>
> period. (1798 - 1802)(1803-1808)(1809 - 1813)(1814 - 1818)
> (1819 - 1823)(1824 - 1828)(1829 - 1833)(1834 - 1838)
> (1839 - 1843)(1844 - 1848)(1849 - 1853)(1854 - 1858)
> (1864 - 1868)(1869 - 1873)(1874 - 1878)(1879 - 1883)
> (1884 - 1888)(1889 - 1893)(1894 - 1898)(1899 - 1903)
> (1904 - 1908)(1909 - 1913)(1914 - 1918)(1919 - 1922)
>
>
>
>
>
> 1798 - 1802
> Simmons, Amelia. American Cookery: Or, The Art of Dressing Viands, Fish,
> Poultry, and Vegetables, and the Best Modes of Making Pastes, Puffs,
> Pies, Tarts, Puddings, Custards, and Preserves, and All Kinds of Cakes,
> from the Imperial Plum to Plain Cake... Hartford: Printed for Simeon
> Butler, 1798
> Top of the Page
> 1803-1808
> Carter, Susannah. The Frugal Housewife: Or, Complete Woman Cook; Wherein
> the Art of Dressing All Sorts of Viands is Explained in Upwards of Five
> Hundred Approved Receipts... New York, Printed and sold by G. & R.
> Waite, no. 64, Maidenlane, 1803
>
>
> Rundell, Maria Eliza Ketelby. A New System Of Domestic Cookery, Formed
> Upon Principles Of Economy, And Adapted To The Use Of Private Families.
> By A Lady. Boston: W. Andrews, 1807.
>
>
> Emerson, Lucy The New-England Cookery, Or The Art Of Dressing All Kinds
> Of Flesh, Fish, And Vegetables, And The Best Modes Of Making Pastes,
> Puffs, Pies, Tarts, Puddings, Custards And Preserves, And All Kinds Of
> Cakes, From The Imperial Plumb To The Plain Cake. ... Montpelier,
> Printed For Josiah Parks, 1808.
> Top of the Page
> 1809 - 1813
> Top of the Page
> 1814 - 1818
> Top of the Page
> 1819 - 1823
> Top of the Page
> 1824 - 1828
> Roberts, Robert The House Servant's Directory, Or A Monitor For Private
> Families: Comprising Hints On The Arrangement And Performance Of
> Servants' Work. And Upwards Of 100 Various And Useful Receipts, Chiefly
> Compiled For The Use Of House Servants. Boston, Munroe and Francis; New
> York,: C.S. Francis, 1827
> Top of the Page
> 1829 - 1833
> Child, Lydia Maria Francis. The Frugal Housewife: Dedicated to Those Who
> Are Not Ashamed of Economy. Boston: Carter and Hendee, 1830
>
>
> Author unknown. The Cook Not Mad, Or, Rational Cookery: Being a
> Collection of Original and Selected Receipts... Prevalent with the
> American Publick in Town and Country... To Which are Added Directions
> for Preparing Comforts for the Sick Room... Watertown (N.Y.): Knowlton &
> Rice, 1831, c1830
>
>
> Lee, N.K.M. The Cook's Own Book; Being A Complete Culinary
> Encyclopedia... With Numerous Original Receipts And A Complete System Of
> Confectionery. By A Boston Housekeeper. Boston, Munroe and Francis; New
> York, Charles E. Francis, and David Felt [etc.] 1832.
>
>
> Leslie, Eliza. Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.
> Boston: Munroe and Francis, 1832.
> Top of the Page
> 1834 - 1838
> Randolph, Mary. The Virginia Housewife, Or, Methodical Cook Baltimore:
> Plaskitt, Fite, 1838
> Top of the Page
> 1839 - 1843
> Hale, Sarah Josepha Buell. The Good Housekeeper: Or, The Way To Live
> Well And To Be Well While We Live: Containing Directions For Choosing
> And Preparing Food, In Regard To Health, Economy And Taste. Boston:
> Weeks, Jordan, 1839.
>
>
> Leslie, Eliza. Directions for Cookery, in its Various Branches.
> Philadelphia: E.L. Carey & Hart, 1840.
> Top of the Page
> 1844 - 1848
> Allen, Ann The Housekeeper's Assistant, Composed Upon Temperance
> Principles: With Instructions In The Art of Making Plain And Fancy
> Cakes, Puddings, Pastry, Confectionery, Ice Creams, Jellies, Blanc
> Mange: Also, For The Cooking Of All The Various Kinds of Meats. Boston,
> J. Munroe, 1845.
>
>
> Howland, Esther Allen. The New England Economical Housekeeper, and
> Family Receipt Book. Cincinnati: H.W. Derby, 1845.
>
>
> Alcott, William Andrus. The Young House-Keeper: or, Thoughts on Food and
> Cookery Boston: Waite, Peirce, 1846, c1838.
>
>
> Leslie, Eliza. The Lady's Receipt-Book: A Useful Companion For Large Or
> Small Families. Philadelphia: Carey and Hart, 1847, c1846.
>
>
> Campbell, Tunis. Hotel Keepers, Head Waiters, and Housekeepers' Guide.
> Boston, Print. by Coolidge and Wiley, 1848.
>
> Top of the Page
> 1849 - 1853
> Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book:
> Designed As A Supplement To Her Treatise On Domestic Economy. New York:
> Harper, 1850, c1846.
>
>
> Hale, Sarah Josepha Buell. The Ladies' New Book Of Cookery: A Practical
> System For Private Families On Town And Country; With Directions For
> Carving, And Arranging The Table For Parties, Ect. Also, Preparations Of
> Food For Invalids And For Children. By Sarah Josepha Hale... New York,
> H. Long & Brother, 1852.
>
> Top of the Page
> 1854 - 1858
> Collins, Anna Maria. The Great Western Cook Book, Or Table Receipts,
> Adapted to Western Housewifery. New York, A.S. Barnes & Company, 1857,
> c1851
>
>
> Ellet, Elizabeth Fries. The Practical Housekeeper; A Cyclopædia Of
> Domestic Economy... Comprising Five Thousand Practical Receipts And
> Maxims. Illustrated With Five Hundred Wood Engravings. Edited by Mrs.
> Ellet... New York: Stringer And Townsend, 1857.
> Top of the Page
> 1864 - 1868
> Chase, A.W. Dr. Chase's Recipes; Or, Information for Everybody: An
> Invaluable Collection of About Eight Hundred Practical Recipes. Ann
> Arbor, Michigan: Chase, 1864.
>
>
> Parkinson, Eleanor. The Complete Confectioner, Pastry-Cook And Baker.
> Philadelphia: J.B. Lippincott, 1864.
>
>
> Sanderson, J.M. The Complete Cook. Plain and Practical Directions For
> Cooking and Housekeeping, With Upwards of Seven Hundred Receipts:
> Consisting of Directions for the Choice of Meat and Poultry.and With
> General Directions for Making Wines. Philadelphia: J.B. Lippincott, 1864.
>
>
> Blot, Pierre. Hand-book Of Practical Cookery, For Ladies And
> Professional Cooks. Containing The Whole Science And Art Of Preparing
> Human Food. New York: D. Appleton And Company, c1867.
>
>
> De Voe, Thomas Farrington. The Market Assistant, Containing a Brief
> Description of Every Article of Human Food Sold in the Public Markets of
> the Cities of New York, Boston, Philadelphia, and Brooklyn... New York:
> Hurd and Houghton, 1867
> Top of the Page
> 1869 - 1873
> Beecher, Catharine Esther. The American Woman's Home: Or, Principles of
> Domestic Science; Being a Guide to the Formation and Maintenance of
> Economical, Healthful, Beautiful, and Christian Homes. New York: J.B.
> Ford and Company; Boston: H.A. Brown & Co., 1869.
>
>
> Lea, Elizabeth E. Domestic Cookery, Useful Receipts, and Hints to Young
> Housekeepers. Baltimore: Cushings and Bailey, 1869.
>
>
> Croly, Jane Cunningham. Jennie June's American Cookery Book: Containing
> Upwards Of Twelve Hundred Choice And Carefully Tested Receipts;
> Embracing All The Popular Dishes, And The Best Results Of Modern
> Science...Also, A Chapter For Invalids, For Infants, One On Jewish
> Cookery... New York: American News Co., 1870, c1866.
>
>
> First Presbyterian Church, Dayton, Ohio. Presbyterian Cook Book,
> Compiled By The Ladies Of The First Presbyterian Church, Dayton, Ohio.
> Dayton, Ohio: Oliver Crook, c1873.
>
>
> Harland, Marion Common Sense In The Household: A Manual Of Practical
> Housewifery. New York: Scribner, Armstrong & Co., 1873.
> Top of the Page
> 1874 - 1878
> Harland, Marion Breakfast, Luncheon And Tea. By Marion Harland [Pseud.].
> New York, Scribner, Armstrong & Co., 1875.
>
>
> Henderson, Mary F. Practical Cooking and Dinner Giving. A Treatise
> Containing Practical Instructions in Cooking; in the Combination and
> Serving of Dishes; and in the Fashionable Modes of Entertaining at
> Breakfast, Lunch, and Dinner. New York: Harper & Brothers, 1876.
>
>
> Wilcox, Estelle Woods. Buckeye Cookery, and Practical Housekeeping:
> Compiled from Original Recipes. Minneapolis, Minn.: Buckeye Pub. Co., 1877.
>
>
> Tyree, Marion Fontaine Cabell Housekeeping In Old Virginia/Containing
> Contributions From Two Hundred And Fifty Ladies In Virginia And Her
> Sister States... Richmond, Va.: J.W. Randolph & English, 1878, c1877.
> Top of the Page
> 1879 - 1883
> Fisher, Abby What Mrs. Fisher Knows About Old Southern Cooking, soups,
> pickles, preserves, ect. . San Francisco, Women's Co-Operative Printing
> Office, 1881.
>
>
> Miss Parloa. Miss Parloa's New Cook Book: A Guide to Marketing and
> Cooking. New York: C.T. Dillingham, 1882.
> Top of the Page
> 1884 - 1888
> Lincoln, Mary Johnson. Mrs. Lincoln's Boston Cook Book: What To Do and
> What Not To Do in Cooking. Boston: Roberts Brothers, 1884
>
>
> Hearn, Lafcadio. La Cuisine Creole, A Collection of Culinary Recipes
> from Leading Chefs and Noted Creole Housewives, Who Have Made New
> Orleans Famous for its Cuisine. New Orleans: F.F. Hansell & Bro., Ltd.,
> c1885
>
>
> Corson, Juliet Corson, Juliet Miss Corson's Practical American Cookery
> And Household Management. New York: Dodd, Mead & Co., 1886
>
>
> Gillette, F.L. White House Cook Book: A Selection Of Choice Recipes
> Original And Selected, During A Period Of Forty Years' Practical
> Housekeeping. Chicago: R.S. Peale & Co., 1887.
> Top of the Page
> 1889 - 1893
> "Aunt Babette." "Aunt Babette's" Cook Book: Foreign and Domestic
> Receipts for the Household: A Valuable Collection of Receipts and Hints
> for the Housewife, Many of Which Are Not to be Found Elsewhere.
> Cincinnati: Bloch Pub. and Print. co., c1889
>
>
> Abel, Mary W. Hinman. Practical Sanitary and Economic Cooking Adapted to
> Persons of Moderate and Small Means. New York: American Public Health
> Association, 1890.
>
>
> Burr, Mrs. Hattie A. The Woman Suffrage Cook Book: Containing Thoroughly
> Tested and Reliable Recipes for Cooking, Directions for the Care of the
> Sick, and Practical Suggestions. Boston: Mrs. Hattie A. Burr, c1886
>
>
> Kellogg, E. E. Science In The Kitchen: A Scientific Treatise on Food
> Substances and Their Dietetic Properties, Together with a Practical
> Explanation of the Principles of Healthful Cookery, and a Large Number
> of Original, Palatable, and Wholesome Recipes. Chicago, Ill.: Modern
> Medicine Pub. Co., 1893, c1892.
>
>
> Shuman, Carrie V. Favorite Dishes. Chicago: R.R. Donnelley & Sons Co.,
> Printers, 1893.
>
>
> Tanty, Francois. La Cuisine Francaise. French Cooking for Every home.
> Adapted to American Requirements. Chicago, Baldwin, Ross & Co., c.1893.
> Top of the Page
> 1894 - 1898
> Ranhofer, Charles. The Epicurean. A Complete Treatise of Analytical and
> Practical Studies on the Culinary Art, Including Table and Wine Service,
> How to Prepare and Cook Dishes? etc., and a Selection of Interesting
> Bills of Fare of Delmonico's from 1862 to 1894
>
>
> Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Boston:
> Little, Brown and Company, 1896.
>
>
> United States Subsistence Dept. Manual for Army Cooks Washington:
> G.P.O., 1896.
>
>
> Davidis, Henriette Henriette Davidis' Practical Cook Book, Comp. For The
> United States From The Thirty-fifth German Ed. ... Milwaukee, Wis., H.H.
> Zahn & Co., 1897.
>
> Author unknown. Fullständigaste Svensk-Amerikansk Kokbok =
> Swedish-English Cookbook. Chicago: Engberg-Holmberg, 1897.
> Top of the Page
> 1899 - 1903
> Kander, Simon, Mrs. The Settlement Cook Book: Containing Many Recipes
> Used In Settlement Cooking Classes, The Milwaukee Public School Cooking
> Centers And Gathered From Various Other Reliable Sources / Compiled By
> Mrs. Simon Kander. Milwaukee: [s.n.], 1901.
>
>
> Keen, Adelaide With A Saucepan Over The Sea; Quaint And Delicious
> Recipes From The Kitchens Of Foreign Countries, Selected And Comp. By
> Adelaide Keen. Boston, Little, Brown, and Company, 1902.
>
>
> Rorer, Sarah Tyson. Mrs. Rorer's New Cook Book; a Manual of
> Housekeeping. Philadelphia, Arnold and Company [c1902]
> Top of the Page
> 1904 - 1908
> Eustis, Celestine Cooking in Old Creole Days. New York: R.H. Russell, 1904.
>
>
> Farmer, Fannie Merritt. Food and Cookery for the Sick and Convalescent.
> Boston: Little, Brown, and Company, 1904.
>
>
> Fox, Minerva Carr. The Blue Grass Cook Book, Comp. By Minnie C. Fox,
> with an introduction by John Fox, jr.; Illustrated with photographs by
> A.L. Coburn. New York, Fox, Duffield & Company, 1904.
>
>
> Los Angeles Times. The Times Cook Book, No. 2:957 Cooking and Other
> Recipes./By California Women; brought Out by the 1905 Series of Prize
> Recipe Contests in the Los Angeles Times. Los Angeles: Times-Mirror Co.,
> 1905.
> Top of the Page
> 1909 - 1913
> Curtis, Isabel Gordon. The Good Housekeeping Woman's Home Cook Book.
> Chicago: Reilly & Britton, 1909
>
>
> Jennings, Linda Deziah. Washington Women's Cook Book. Seattle: The
> Washington Equal Suffrage Association, 1909.
>
>
> Hill, Janet McKenzie Miss Parloa. Chocolate And Cocoa Recipes, By Miss
> Parloa, And Home Made Candy Recipes, By Mrs. Janet McKenzie Hill.
> Dorchester, Mass., W. Baker & Co. Ltd., c1909.
>
>
> Estes, Rufus. Good Things to Eat. Chicago: Rufus Estes, 1911.
>
>
> Ward, Artemas. The Grocer's Encyclopedia. New York, 1911.
>
>
> Fryer, Jane Eayre The Mary Frances Cook Book: Or, Adventures Among the
> Kitchen People. Philadelphia: The John C. Winston Co., 1912
>
>
> Keoleian, Ardashes Hagop. The Oriental Cook Book; Wholesome, Dainty, and
> Economical Dishes of the Orient, Especially Adapted to American Tastes
> and Methods of Preparation. New York, Sully & Kleinteich, 1913.
>
>
> Williams, Martha McCulloch. Dishes and Beverages of the Old South New
> York: McBride, Nast & Company, 1913
> Top of the Page
> 1914 - 1918
> Bosse, Sara. Watanna, Onoto. Chinese-Japanese Cook Book. Chicago: Rand
> McNally, c1914.
>
>
> Council of Jewish Women The Neighborhood Cook Book Compiled Under The
> Auspices Of The Portland Section In 1912, Council of Jewish Women.
> Portland, Oregon [Press Of Bushong & Co.] 1914.
>
>
> Thomas, Edith M. Mary At The Farm And Book Of Recipes Compiled During
> Her Visit Among The "Pennsylvania Germans," By Edith M. Thomas. With
> Illustrations... Norristown, PA., Printed by John Hartenstine, 1915.
>
>
> Bullock, Thomas. The Ideal Bartender. St. Louis, Buxton & Skinner
> Printing and Stationary Co., c1917.
> Top of the Page
> 1919 - 1922
> Gentile, Maria. The Italian Cook Book. New York: Italian Book Co., 1919.
>
>
> Greenbaum, Florence Kreisler. The International Jewish Cookbook: 1600
> Recipes According To The Jewish Dietary Laws With The Rules For
> Kashering: The Favorite Recipes Of America, Austria, Germany, Russia,
> France, Poland, Roumania, Ect., Ect. New York: Bloch Pub. Co., 1919.
>
>
> Hirtzler, Victor. The Hotel St. Francis Cook Book. Chicago Ill., The
> Hotel Monthly Press [c1919]
>
>
> Cushing, Frank Hamilton. Zuni Breadstuff. New York: Museum of the
> American Indian, Heye Foundation, 1920.
>
>
> Wood, Bertha M. Foods of the Foreign-Born in Relation to Health. Boston:
> Whitcomb & Barrows, 1922.
>
> Top of the Page

Dimitri wrote:
>
> "Terry Pulliam Burd" <[email protected]> wrote in message
> news:[email protected]..
>> On Thu, 18 Sep 2008 14:51:11 -0700, "Dimitri" <[email protected]>
>> fired up random neurons and synapses to opine:
>>
>>> If you are interested on old cookbooks and their recipes I would
>>> suggest you
>>> visit
>>>
>>> The Feeding America Project;
>>
>> The following is nowhere *near* as extensive and comprehensive as the
>> project you cite to, but interesting nonetheless:
>>
>> http://www.heritagerecipes.com/index.html
>>
>> Terry "Squeaks" Pulliam Burd
>> --
>> "If the soup had been as hot as the claret, if the claret had been as
>> old as the bird, and if the bird's breasts had been as full as the
>> waitress's, it would have been a very good dinner."
>>
>> -- Duncan Hines
>>
>> To reply, replace "meatloaf" with "cox"
>
>
> Thanks Squeaks,
>
> Another to add to my favorites.
>
> I find it interesting that the Old Recipes were written as narratives or
> more like an instruction manual.
> Maybe that's why I collect and read old cook books like a novel. They
> tell so much sociology and culture.
>
> ;-)
>
> Regards
>
> Dimitri

There is also Duke's Scriptorium, if you are interested in old
booklets.

--
Jean B.

On Thu, 18 Sep 2008 17:19:07 -0700, "Dimitri" <[email protected]>
fired up random neurons and synapses to opine:

>Thanks Squeaks,

Yer welcome.
>
>Another to add to my favorites.
>
>I find it interesting that the Old Recipes were written as narratives or
>more like an instruction manual.
>Maybe that's why I collect and read old cook books like a novel. They tell
>so much sociology and culture.

Just about my favorite cookbook is James Beard's _American Cookery_.
Originally published in 1972, I've gone through 2 copies and am on my
third. He does many, many thumbnail sketches of the history of certain
dishes, which is fun.

I also have a cookbook that was my mother's called _The American
Woman's Cookbook_ which was originally published in 1938. Mother's
version was published in 1943 and has a section on "Wartime Cookery."
The recipes are more imaginative than appealing!

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Sep 21, 9:10*pm, Terry Pulliam Burd <ntpull...@meatloaf.net> wrote:

> I also have a cookbook that was my mother's called _The American
> Woman's Cookbook_ which was originally published in 1938. Mother's
> version was published in 1943 and has a section on "Wartime Cookery."
> The recipes are more imaginative than appealing!
>
We have two versions. One came with my husband, who bought it to
learn how to cook. The recipes for waffles and pancakes are good, I
will attest.

DH used to use the pumpkin pie recipe, but it always took too long to
cook, so now he uses mine.

maxine in ri

maxine in ri said...

> On Sep 21, 9:10*pm, Terry Pulliam Burd <ntpull...@meatloaf.net> wrote:
>
>> I also have a cookbook that was my mother's called _The American
>> Woman's Cookbook_ which was originally published in 1938. Mother's
>> version was published in 1943 and has a section on "Wartime Cookery."
>> The recipes are more imaginative than appealing!
>>
> We have two versions. One came with my husband, who bought it to
> learn how to cook. The recipes for waffles and pancakes are good, I
> will attest.
>
> DH used to use the pumpkin pie recipe, but it always took too long to
> cook, so now he uses mine.
>
> maxine in ri


The problem with old cookbooks (Gourmet magazine's 1957 & 1959 volumes) is
that they're excellent recipes for those who wish to remain fat or fatter.

[proudly in my possession!]

Could cook maxine in ri up a storm!

Andy

"Terry Pulliam Burd" <[email protected]> wrote in message
news:[email protected]..
> On Thu, 18 Sep 2008 17:19:07 -0700, "Dimitri" <[email protected]>
> fired up random neurons and synapses to opine:
>
>>Thanks Squeaks,
>
> Yer welcome.
>>
>>Another to add to my favorites.
>>
>>I find it interesting that the Old Recipes were written as narratives or
>>more like an instruction manual.
>>Maybe that's why I collect and read old cook books like a novel. They
>>tell
>>so much sociology and culture.
>
> Just about my favorite cookbook is James Beard's _American Cookery_.
> Originally published in 1972, I've gone through 2 copies and am on my
> third. He does many, many thumbnail sketches of the history of certain
> dishes, which is fun.

Yep - nice one I also like NYT Craig Claiborne.

However my all time favorite was a wedding present in 1965 " The complete
American Jewish Cookbook" Certainly there are dishes not covered but the
overall technique and the way the book is written makes it special. For
years it was my cooking bible. There are many recipes I still use to this
day.



> I also have a cookbook that was my mother's called _The American
> Woman's Cookbook_ which was originally published in 1938. Mother's
> version was published in 1943 and has a section on "Wartime Cookery."
> The recipes are more imaginative than appealing!

Green cover, candy pictures on the inside front cover I have a 1940
printing - its a GREAT reference source. I specially like the way its
indexed wit the cutout tabs. That one sits on my reference shelf.

Dimitri

On Sep 22, 11:50*am, Andy <q> wrote:

> The problem with old cookbooks (Gourmet magazine's 1957 & 1959 volumes) is
> that they're excellent recipes for those who wish to remain fat or fatter..
>
> [proudly in my possession!]
>
> Could cook maxine in ri up a storm!
>
> Andy

Promises, promises. Where were you August 9th?

maxine in ri

maxine in ri said...

> On Sep 22, 11:50*am, Andy <q> wrote:
>
>> The problem with old cookbooks (Gourmet magazine's 1957 & 1959 volumes)
i
> s
>> that they're excellent recipes for those who wish to remain fat or
fatter
> .
>>
>> [proudly in my possession!]
>>
>> Could cook maxine in ri up a storm!
>>
>> Andy
>
> Promises, promises. Where were you August 9th?
>
> maxine in ri


maxine in ri,

Moi? I was late to another party! OBVIOUSLY!



Typical,

Andy

Terry Pulliam Burd wrote:
> On Thu, 18 Sep 2008 17:19:07 -0700, "Dimitri" <[email protected]>
> fired up random neurons and synapses to opine:
>
>> Thanks Squeaks,
>
> Yer welcome.
>> Another to add to my favorites.
>>
>> I find it interesting that the Old Recipes were written as narratives or
>> more like an instruction manual.
>> Maybe that's why I collect and read old cook books like a novel. They tell
>> so much sociology and culture.
>
> Just about my favorite cookbook is James Beard's _American Cookery_.
> Originally published in 1972, I've gone through 2 copies and am on my
> third. He does many, many thumbnail sketches of the history of certain
> dishes, which is fun.
>
> I also have a cookbook that was my mother's called _The American
> Woman's Cookbook_ which was originally published in 1938. Mother's
> version was published in 1943 and has a section on "Wartime Cookery."
> The recipes are more imaginative than appealing!
>
> Terry "Squeaks" Pulliam Burd

James Beard's book is the one I turn to first when I want an
American recipe. I love it!

--
Jean B.

Dimitri wrote:
>
> "Terry Pulliam Burd" <[email protected]> wrote in message
> news:[email protected]..
>> On Thu, 18 Sep 2008 17:19:07 -0700, "Dimitri" <[email protected]>
>> fired up random neurons and synapses to opine:
>>
>>> Thanks Squeaks,
>>
>> Yer welcome.
>>>
>>> Another to add to my favorites.
>>>
>>> I find it interesting that the Old Recipes were written as narratives or
>>> more like an instruction manual.
>>> Maybe that's why I collect and read old cook books like a novel.
>>> They tell
>>> so much sociology and culture.
>>
>> Just about my favorite cookbook is James Beard's _American Cookery_.
>> Originally published in 1972, I've gone through 2 copies and am on my
>> third. He does many, many thumbnail sketches of the history of certain
>> dishes, which is fun.
>
> Yep - nice one I also like NYT Craig Claiborne.

[snip]

Which one?
>

--
Jean B.

"Jean B." <[email protected]> wrote in message
news:[email protected]..
> Dimitri wrote:
>>
>> "Terry Pulliam Burd" <[email protected]> wrote in message
>> news:[email protected]..
>>> On Thu, 18 Sep 2008 17:19:07 -0700, "Dimitri" <[email protected]>
>>> fired up random neurons and synapses to opine:
>>>
>>>> Thanks Squeaks,
>>>
>>> Yer welcome.
>>>>
>>>> Another to add to my favorites.
>>>>
>>>> I find it interesting that the Old Recipes were written as narratives
>>>> or
>>>> more like an instruction manual.
>>>> Maybe that's why I collect and read old cook books like a novel. They
>>>> tell
>>>> so much sociology and culture.
>>>
>>> Just about my favorite cookbook is James Beard's _American Cookery_.
>>> Originally published in 1972, I've gone through 2 copies and am on my
>>> third. He does many, many thumbnail sketches of the history of certain
>>> dishes, which is fun.
>>
>> Yep - nice one I also like NYT Craig Claiborne.
>
> [snip]
>
> Which one?

I have 3 of his.

NY Times Food Encyclopedia
NY Times international Cookbook
NY Times cookbook

Dimitri

maxine in ri wrote:
>
> On Sep 21, 9:10 pm, Terry Pulliam Burd <ntpull...@meatloaf.net> wrote:
>
> > I also have a cookbook that was my mother's called _The American
> > Woman's Cookbook_ which was originally published in 1938. Mother's
> > version was published in 1943 and has a section on "Wartime Cookery."
> > The recipes are more imaginative than appealing!
> >
> We have two versions. One came with my husband, who bought it to
> learn how to cook. The recipes for waffles and pancakes are good, I
> will attest.
>
> DH used to use the pumpkin pie recipe, but it always took too long to
> cook, so now he uses mine.
>
> maxine in ri

We have that 1943 version of 'The American Woman's Cookbook' (got it at
the free book exchange locally). The 'Wartime Cookery' section must have
been added at the last moment before printing cos it isn't mentioned in
the table of contents and comes after the index. Was wondering why there
was no mention of the war until that section turned up. It's interesting
enough.

Andy wrote:
>
> maxine in ri said...
>
> > On Sep 21, 9:10 pm, Terry Pulliam Burd <ntpull...@meatloaf.net> wrote:
> >
> >> I also have a cookbook that was my mother's called _The American
> >> Woman's Cookbook_ which was originally published in 1938. Mother's
> >> version was published in 1943 and has a section on "Wartime Cookery."
> >> The recipes are more imaginative than appealing!
> >>
> > We have two versions. One came with my husband, who bought it to
> > learn how to cook. The recipes for waffles and pancakes are good, I
> > will attest.
> >
> > DH used to use the pumpkin pie recipe, but it always took too long to
> > cook, so now he uses mine.
> >
> > maxine in ri
>
> The problem with old cookbooks (Gourmet magazine's 1957 & 1959 volumes) is
> that they're excellent recipes for those who wish to remain fat or fatter.
>
> [proudly in my possession!]
>
> Could cook maxine in ri up a storm!
>
> Andy

But the portion sizes in those books are very small compared to what
Americans now think as normal.

The 1943 American cookbook we are discussing gives these portion sizes:


Meat: 'The weekly allowance of meat foods need not be higher than one
and three-quarters pounds for each person in the family...This means an
average daily portion of not more than a quarter of a pound.'

Fat: 'For each grown person, every day, buy at least one and one-half
ounces of fat (butter, cooking fat, cream, fat from meat, etc).'
(Children are supposed to get half that much other than in milk.)

Milk: '...three-quarters of a quart to a quart of milk a day...(everyone
else) from one-third to one-half of a quart of milk a day.' (Cheese can
replace part of the milk.)

Vegetables/fruit: 'Women and little children will eat about two average
potatoes and 1/4 lb other vegetables daily. Adolescents and men at hard
work can eat two or three times that amount.'

Sweets: 'Buy only moderate amounts of sugar, molasses, honey or sirup.'
(Doesn't give precise amounts.)

Cake and pie slices shown in the photos are much smaller than most
people would serve now.

There is a charming section on how to 'feed a family of five on $15.00
per week'.

Dimitri wrote:
>
> "Jean B." <[email protected]> wrote in message
> news:[email protected]..
> > Dimitri wrote:
> >>
> >> "Terry Pulliam Burd" <[email protected]> wrote in message
> >> news:[email protected]..
> >>> On Thu, 18 Sep 2008 17:19:07 -0700, "Dimitri" <[email protected]>
> >>> fired up random neurons and synapses to opine:
> >>>
> >>>> Thanks Squeaks,
> >>>
> >>> Yer welcome.
> >>>>
> >>>> Another to add to my favorites.
> >>>>
> >>>> I find it interesting that the Old Recipes were written as narratives
> >>>> or
> >>>> more like an instruction manual.
> >>>> Maybe that's why I collect and read old cook books like a novel. They
> >>>> tell
> >>>> so much sociology and culture.
> >>>
> >>> Just about my favorite cookbook is James Beard's _American Cookery_.
> >>> Originally published in 1972, I've gone through 2 copies and am on my
> >>> third. He does many, many thumbnail sketches of the history of certain
> >>> dishes, which is fun.
> >>
> >> Yep - nice one I also like NYT Craig Claiborne.
> >
> > [snip]
> >
> > Which one?
>
> I have 3 of his.
>
> NY Times Food Encyclopedia
> NY Times international Cookbook
> NY Times cookbook
>
> Dimitri

Got the International Cookbook. Very first cookbook of any sort that I
bought for myself in secondary school. Well used and well loved.