AbeBooks saved to Vintage Cookbooks from the 1940’s & 1950s The Handy Cookery

Another treat from Jinx and Judy - cocktail franks! This photo is from a Flickr, and I could not find anything closer. What I really wanted to find was a photo of a jar of cocktail franks, as I've never encountered one - anyone have a photo of that? I return from the conference today, but in the meantime, from the chapter Happiness is a Dry Martini: Ferocious Franks 3 jars cocktail franks 1 1/2 bottles tomato catsup 1/4 cup sugar Liberal dashes red and black pepper 1/8 tsp. salt 1/4 of a seeded lemon, diced fine 1/2 tsp. ground cumin 1 tsp. ground coriander 1/8 tsp. paprika 1/8 tsp. saffron 1/4 tsp. ginger Mix all ingredients except the franks and simmer for 15 minutes. Plop either the small cocktail franks or regular ones sliced in 1/inch pieces into this sauce and let them wallow awhile until warm. Provide guests with long Japanese skewers or toothpicks for spearing. This is better than the vintage conundrum I come across often of serving little franks in grape jelly. I've tasted ok versions of that when mixed with BBQ sauce, but really - how did people think of these things? And why? Can't wait to tell you about all the great new YA and romance books I'm finding out about at this conference!

This vintage cookbook page includes recipes for coffee cake, fruit bread, corn bread and cinnamon buns. A colorful illustration of each of the baked goods, ready to serve, is included to the right of the recipes on the page. I scanned the original page from Any one can Bake, published by the Royal Baking Powder Co. in 1929 (copyright was not renewed). Click...Read More

When people learn that I'm working on a vintage recipe project, they share with me their own vintage cookbooks and other family treasures. Read More ›

LAWRENCE, Cynthia [pseud. of Lillian Hellman?]. Barbie's Easy-As-Pie Cookbook. New York: Random House, 1964. Though she preferred anon...

The Galloping Gourmet Television Cookbook – volume 6 is an offtake of the Galloping Gourmet television show. The Galloping Gourmet Television Cookbook series consists of 7 volumes published from 1969 to 1971 by Fremantle International, the syndicator for the television show. Volume 6 covers restaurants that Graham and Lynn visit in France, Holland, Zurich, Switzerland,

Another treat from Jinx and Judy - cocktail franks! This photo is from a Flickr, and I could not find anything closer. What I really wanted to find was a photo of a jar of cocktail franks, as I've never encountered one - anyone have a photo of that? I return from the conference today, but in the meantime, from the chapter Happiness is a Dry Martini: Ferocious Franks 3 jars cocktail franks 1 1/2 bottles tomato catsup 1/4 cup sugar Liberal dashes red and black pepper 1/8 tsp. salt 1/4 of a seeded lemon, diced fine 1/2 tsp. ground cumin 1 tsp. ground coriander 1/8 tsp. paprika 1/8 tsp. saffron 1/4 tsp. ginger Mix all ingredients except the franks and simmer for 15 minutes. Plop either the small cocktail franks or regular ones sliced in 1/inch pieces into this sauce and let them wallow awhile until warm. Provide guests with long Japanese skewers or toothpicks for spearing. This is better than the vintage conundrum I come across often of serving little franks in grape jelly. I've tasted ok versions of that when mixed with BBQ sauce, but really - how did people think of these things? And why? Can't wait to tell you about all the great new YA and romance books I'm finding out about at this conference!

'  Victorian mulled wine  The word "mulled" simply means heated and spiced. Many liquids can be mulled - mead, cider, and of course wine. Mulled wine is a traditional favorite in cooler locations, and goes well with the various celebrations that come around the end of the year. Mulled wines have a long history. In medieval times these wines were called Ypocras or Hipocris, named after the physician Hippocrates. They were thought to be very healthy, and indeed, with wine at the time being far more sanitary than water, these heated drinks probably did keep people healthy through the cold winters. Moving forward to the 1500s, cookbooks listed methods of mulling "Clarrey", or Bordeaux. Recipes involved honey, cinnamon, cardamon, galingale and of course French wine. Mulled wine was a favorite in Victorian England, and Negus - a type of mulled wine - was even served to children at their birthday parties. Mulled wines today are as varied as sangria recipes. There are different styles in every part of the world - some favor using white wine, others red. Some add in only a few spices, while others pour in oranges, cloves, twelve spices and more fruit for colour! Your mulled drink is limited only by your own imagination! Thing have moved forward in 500 years; rather than just sticking everything into ye pan and hoping for the best, this recipe is a favourite of mine. Makes about 12 servings 2 unwaxed oranges 1 lemon, peel only 150g caster sugar 5 cloves, plus extra for garnish 5 cardamom pods, bruised 1 cinnamon stick A pinch of freshly grated nutmeg 2 bottles of fruity, unoaked red wine 150ml ginger wine Method 1. Peel and juice 1 orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup. 2. Meanwhile, if you're serving the mulled wine immediately, stud the second orange with 6 vertical lines of cloves, and then cut into segments to use as a garnish. 3. Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through and serve with the orange segments as a garnish. Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for use at a later date. What do you put in your own festive punch – or what would you prefer to be offered instead? Medieval mince pies The mince pies we eat today have an ancestry reaching back to Medieval times. During the Medieval period meat and fish pies were often sweetened with dried fruits, sugar and spices. A small pie known as a 'chewette' was based either on meat or fish, depending on whether it was a fasting (non-meat) day or not. These pies were enriched with fruits and spices. In the seventeenth and eighteenth centuries, mince pies, like lumber pies, were also made in eccentric shapes and arranged in kalaidoscopic form. They were sometimes called shred or secrets pies. The Medieval cook had a fondness for using such ingredients as these fruits and spices, most likely because of their 'exotic' nature, just as we today like to seek out ingredients from across the globe. In the 16th century similar pies were known as 'shred', 'shredded' or 'minced' pies - names that described the preparation of the meat content. From the mid 17th century onwards the meat content of the pies gradually reduced, although Mrs Beeton writing 200 years later gave a recipe for mincemeat based on mutton. Now the majority of the mincemeat spooned into our mince pies is meat-free, but much still includes beef suet - and so we continue to eat the distant relations of the Medieval chewette, and the Tudor shred(ded) pie. ''Centuries ago the mince pie would have been a large dish filled with various meats such as chicken, partridge, pigeon, hare, capon, pheasant, rabbits, ox or lamb tongue, livers of the animals, and mutton meat mixed with fruits, peels and sugar. It was originally known as a Christmas Pye.' During the Medieval Crusades the Crusaders returned to the UK with spices and these were gradually added to mince pies until over the years meat was fully replaced by the spices. At around this time it was thought that the shape changed from oblong to round and the size made smaller. A great deal of nonsense has been written about the history of mince pies. For instance it has often been said that they were originally made in the form of Christ's crib, while the Eastern spices they contained were emblematic of the three Magi. There is no historical evidence to support these fairy stories. This Victorian mince-pie recipe (1861) is from Mrs Beeton's cookbook Mrs Beeton's Mincemeat This adaptation halves the quantities of the original but is still enough for around 40 average-sized pies. If you want to make meat-free mince pies, exclude the steak (the original recipe was with mutton) and add a few more currants and candied peel. 375g/12oz raisins 375g/12oz currants 200g/7oz minced rump steak 375g/12oz Atora beef suet 250g/8oz dark muscovado sugar 45g/2oz candied peel grated nutmeg 375g/12oz peeled, grated apple Zest of 1 lemon Juice of lemon 75ml/3fl oz brandy Mix all ingredients up to the apple in a large bowl. Then add the apple, lemon zest and lemon juice and mix again. Add the brandy and give it a really good stir so it coats everything. Fill jars as full as possible, pressing down to exclude air. Cover and leave to mature, preferably at least two weeks, before encasing in shortcrust pastry to make mince pies. .................and to finish, a brief history of the beautiful Poinsettia plant Poinsettia plant - coloured pencils Thousands of years ago, the Aztecs used a plant they called Cuitlaxochitl to make red dye and ease fever. Today that same plant is known around the world as the Poinsettia, a beautiful plant that produces bright red leaves during winter and is now closely associated with Christmas celebrations. The plant is named for the first U.S. Ambassador to Mexico. Dr. Joel Roberts Poinsett, who introduced America to the Poinsettia in 1828, after discovering it in the wilderness in southern Mexico. Dr. Poinsett, who dabbled in botany when he wasn't politicking between nations, sent cuttings of the plant back to his South Carolina home. While it wasn't initially embraced, its caught on over the years, and by the 20th century it was a holiday mainstay. In fact, National Poinsettia Day is celebrated on Dec 12th, honoring both the plant and the man who brought it to America So on this Yuletime note, I'd like to wish all my fellow bloggers and followers, a peaceful Christmas and very Happy New Year Blessings Lorraine

A cookbook compiled by the Woman's Club of Princess Anne County in Princess Anne County, Virginia.

cookbook image found here

Vintage Recipes Illustration Prints Set of 5 - Digital download. A vintage collection of food illustration recipes for your kitchen, pastry, restaurant, etc. <<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>> PRODUCT DETAILS - You will get 5 JPG - in zip format (4 zip files) -File size: DINA4 with 200 dpi (ready to print) 1950 x 2700 pixels ----(300dpi) ///PRINTING SIZE/// You will receive 5 JPG digital files in DINA4 size with 200 dpi and the same files in 1950 x 2700 pixels ----(300dpi)--- (same files in different sizes, one in DINA4 ready to print) As with most images, reducing their size is easy but enlarging will often result in quality loss-- IMPORTANT!!!! PLEASE,don´t contact me asking me if: 1. the images will be ok in your personal measurements. Understand that I can not know if the image will be ok in every single size that every customer may want. You have the size info above, if you want a certain measurement you will have to try it yourself. Thanks for understanding. 2. No, I don´t have the images in a bigger size. You can read each images size in the printing size info. Thank you. <<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>> There is no shipping cost on digital downloads. You are welcome to print as many copies as you like for personal use.Please be advised our products may not be resold as is. The items for sale are INSTANT DOWNLOADS and do not include a physical items. Hence nothing will be mailed or posted. You will receive your purchase in the form of a quality digital files, once your payment has been processed by Etsy. **You will receive an email with a direct link to download the file (please,if is not, tale a look at your spam folder) -How to Download: After purchasing a digital file, you’ll see a link to the Downloads page. Here, you can download all the files associated with your order. You'll also receive a download notification email from Etsy letting you know your order is ready to download After that you can also go to your profile,purchases and there you will be able to download the file. The color of the images may vary slightly from one computer monitor to another due to monitor color restrictions. This is digital content consumed at the point of sale. Once purchased, no refunds will be provided.

126 p. : 24 cm

Are you looking for the best vintage cookbooks? Check out this list of vintage cookbooks that are still excellent and belong in your kitchen.

Vintage Recipes Illustration Prints Set of 5 - Digital download. A vintage collection of food illustration recipes for your kitchen, pastry, restaurant, etc. <<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>> PRODUCT DETAILS - You will get 5 JPG - in zip format (4 zip files) -File size: DINA4 with 200 dpi (ready to print) 1950 x 2700 pixels ----(300dpi) ///PRINTING SIZE/// You will receive 5 JPG digital files in DINA4 size with 200 dpi and the same files in 1950 x 2700 pixels ----(300dpi)--- (same files in different sizes, one in DINA4 ready to print) As with most images, reducing their size is easy but enlarging will often result in quality loss-- IMPORTANT!!!! PLEASE,don´t contact me asking me if: 1. the images will be ok in your personal measurements. Understand that I can not know if the image will be ok in every single size that every customer may want. You have the size info above, if you want a certain measurement you will have to try it yourself. Thanks for understanding. 2. No, I don´t have the images in a bigger size. You can read each images size in the printing size info. Thank you. <<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>> There is no shipping cost on digital downloads. You are welcome to print as many copies as you like for personal use.Please be advised our products may not be resold as is. The items for sale are INSTANT DOWNLOADS and do not include a physical items. Hence nothing will be mailed or posted. You will receive your purchase in the form of a quality digital files, once your payment has been processed by Etsy. **You will receive an email with a direct link to download the file (please,if is not, tale a look at your spam folder) -How to Download: After purchasing a digital file, you’ll see a link to the Downloads page. Here, you can download all the files associated with your order. You'll also receive a download notification email from Etsy letting you know your order is ready to download After that you can also go to your profile,purchases and there you will be able to download the file. The color of the images may vary slightly from one computer monitor to another due to monitor color restrictions. This is digital content consumed at the point of sale. Once purchased, no refunds will be provided.

This vintage cookbook page includes recipes for: Peanut Butter Bread, Cheese Straws, Nut and Raisin Rolls and Luncheon Rolls. An illustration of each cooked or baked food is included to the left of the recipes on the page. I scanned the original page from Any one can Bake, 1929, published by the Royal Baking Powder Co. (copyright...Read More

This week, Duke University put 82 vintage cookbooks on its digital respository. Here are the best ones—and how you can read them for free.

26 unnumbered pages : illustrations ; 15 cm

Vintage Cookbook Ephemera Sheets Free to Download and use for Junk Journaling, Mixed Media Collage, Scrapbooking, etc. Hundreds of Free Journal Printables.

With the holidays fast approaching, two interns at the Sallie Bingham Center for Women's History and Culture at Duke University's Rubenstein Library turned to the center’s collection of vintage advertising cookbooks for inspiration.

This wonderfully evocative read explores every aspect of life – and diet – in the workhouse. Including a complete reprint of the 1901 Manual of Workhouse Cookery, and with more than 100 photographs, recipes, plans and dietary tables, it is a shocking, surprising and utterly unique guide to one of the most notorious establishments of […]

Cookbooks provide a unique peek inside kitchens of the past. Kitchens and cooking have always been a central part of life and culture, so the historical information that can be gleaned from cookbooks is insightful and invaluable. Beyond that, they tend to be incredibly stimulating from a graphic design perspective. Jennifer Krausnick of Vintage Cookbook…Read More

Chinese cooking for Americans with ingredients obtained in your neighborhood stores This is a cookbook written by Sou Chan and published by Doubleday and Company in 1952. In Chan's introduction to the book, he states that he arrived in America - Seattle, Washington in 1928 and "all my aim was in hoping someday I can

Cover of a 1911 Cookbook given away by the Royal Baking Powder company. Check out my blog for details behind some of the pictures: thereluctantpaladin.blogspot.com/

the reluctant cook by ethelind fearon pictured by alex jardine london herbert jenkins 1953

(via Suzysputnik)

Modern cooking blogs break recipes down into photographed steps. The same is true for many older cookbooks, like 1927 Anyone Can Cook.

My Mother's Cookbook: a series of practical lessons in the art of cooking You will receive a download link immediately after purchase. To read the file please download a PDF reader. INSTANT DOWNLOAD 256 Pdf Pages To see Table of Contents please look at the images. ---------------------------------------------------------- Thank you for looking and have nice day! ********************************************** Note to buyers and Etsy staff: This listing complies with all Etsy rules: These works are now in the public domain, their copyrights have expired and it is legal to copy such works.

With the holidays fast approaching, two interns at the Sallie Bingham Center for Women's History and Culture at Duke University's Rubenstein Library turned to the center’s collection of vintage advertising cookbooks for inspiration.

136 p. 20 cm

Today I’m sharing a vintage cookbook price guide, featuring those that have passed through my hands years. Please accept the suggested values in the spirit in which this guide is intended, i.e., in friendship and to help you in any way I can to enjoy and/or sell your precious vintage and antiques. You can find...

328 p. 19 cm

The metadata below describe the original scanning. Follow the All Files: HTTP link in the View the book box to the left to find XML files that contain more...

The metadata below describe the original scanning. Follow the All Files: HTTP link in the View the book box to the left to find XML files that contain more...

For decades, Julia Child’s cookbooks have enriched home cooking with classic recipes. The same cookbooks can enrich your bank account, too.In 1961, Child and co-authors Simone Beck and Louisette Bertholle, published “Mastering the Art of French Cooking.

Once you reach the book of your choice, then use the Next click-able link. How To Do Pickling – 1917 Click here to read: http://library.duke.edu/rubenstein/scriptorium/eaa/cookbooks/CK0074/CK0074-01-72dpi.html Home Helps: A Pure Food Cook Book – 1910 Click here to read: http://library.duke.edu/rubenstein/scriptorium/eaa/cookbooks/CK0025/CK0025-01-72dpi.html War-Time Cook and Health Book – 1917 Click here to read:…

This item is Non-Returnable

A curated list of historical cookbooks online, from Pompeii to WWI. Recipe books you can use for free.

This vintage cookbook page features a recipe for a Ryzon Jelly Roll. The page includes a picture of a baked jelly roll, with four slices cut, on a serving platter. I scanned the original cookbook page from the Ryzon Baking Book by Marion Harris Neil. The book was published in 1917. Related posts that may interest you: Frosting and...Read More

The metadata below describe the original scanning. Follow the All Files: HTTP link in the View the book box to the left to find XML files that contain more...

239 p. 23 cm

Highlights This keepsake cookbook features fetching retro patterns and illustrations, luscious photography, an embossed foil cover, and--surprise! About the Author: Jessie Sheehan is the coauthor of Icebox Cakes (Chronicle Books) and has contributed to many other cookbooks. 160 Pages Cooking + Food + Wine, Methods Description About the Book Issued with a pamphlet titled "Vintage recipes from the original bakers," which is glued to page 9. Book Synopsis This keepsake cookbook features fetching retro patterns and illustrations, luscious photography, an embossed foil cover, and--surprise! --a tiny, vintage-style, booklet inside. Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this sweet package. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware--really, anyone who loves beautiful, quirky gifts--this is a gem. Review Quotes "The hard-won result of collection, testing, and tweaking hundreds of heirloom recipes gathered from vintage baking booklets, Jessie Sheehan's The Vintage Baker is a sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil's Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts." -Bake From Scratch Magazine "When I came across The Vintage Baker, I knew it was for me. Just reading it puts me in a very happy place." - Nigella Lawson A Washington Post Best cookbook of 2018! About the Author Jessie Sheehan is the coauthor of Icebox Cakes (Chronicle Books) and has contributed to many other cookbooks. She writes, bakes, and develops recipes for sweets in Red Hook, Brooklyn, not far from her beloved Baked, the bakery where she got her start. Alice Gao is a New York City-based photographer.

LAWRENCE, Cynthia [pseud. of Lillian Hellman?]. Barbie's Easy-As-Pie Cookbook. New York: Random House, 1964. Though she preferred anon...

With the holidays fast approaching, two interns at the Sallie Bingham Center for Women's History and Culture at Duke University's Rubenstein Library turned to the center’s collection of vintage advertising cookbooks for inspiration.