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

126 p. : 24 cm

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

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 is a novelty cookbook, with Norman Rockwell art, spread throughout the book. Sections in the book are: Soups and Chowders Fish and Seafood Beef Lamb Pork Veal Variety Meats Poultry Grits, Rice, and Boston Baked Beans Egg Dishes Basic Sauces Vegetables Salads and Salad Dressings Breads and Muffins Desserts Holiday Feasts What are Variety

We love finding vintage cookbook covers that tell the American Story. How cool would it be to do a documentary on American life through the lens of our vintage cookbooks? We keep searching for vintage recipes and cook books to add to this collection. You can download entire copies of some

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 ›

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

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.

'  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

The page with the date is missing, but I was told it's from the 1920's

64 pages : illustrations (some color) ; 16 cm

Vintage Collector Cook Books These are from the 50s/60s all cut out by hand and stapled together very cool images and recipes inside! Dimensions about 11” x 5.5” Price is per 1 booklet, each booklet is about 4 pages front and back

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 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

The second I spotted this cookbook on the Laughing Elephant website a few years ago, I knew I had to have it. I’m a sucker for vintage illustrations and culinary ephemera, and this wonderful …

(via Suzysputnik)

Run Turkey! Run! Here are some more vintage cookbook illustrations, (again, from the oh, so talented Kay Lovelace) to help get you in the Thanksgiving spirit! To see more of Kay Lovelace's illustrations go here. Hope you all have a wonderful Thanksgiving, and make sure to take a little time to put your feet up and relax a bit, you deserve it!

We love finding vintage cookbook covers that tell the American Story. How cool would it be to do a documentary on American life through the lens of our vintage cookbooks? We keep searching for vintage recipes and cook books to add to this collection. You can download entire copies of some

A collection of vintage food illustrations from Mrs Beaton's famous cookbook, "The Book of Household Management". Free to print and download.

My last antique excursion found me walking out with two more cookbook pamphlets! I don't know why I am addicted to them, perhaps because they are so much more colorful than cookbooks from the same era. Some day you are going to see me listed in the Guineas Book of World Records for the largest collection...... First up we have the Hershey's cookbook copyright 1940. I love the glimpse we get of a "modern" kitchen! All the basic chocolaty goodness. Sour Cream Cocoa Cookies caught my eye. Looks very interesting. I will let you know when I get around to trying them! Love their slogan! I have a reprint of this cookbook from the 1970s. Most of the recipes look the same. But how can you go wrong with a bit of chocolate! I found this one very interesting. What caught my eye was the colorful illustrations inside. I love to read recipes for sandwiches. They were so inventive then! Though some do not sound good at all. "Avoid Spongy, Tasteless Bread - Buy Bond Bread!"

This belonged to my aunt Diane and is dated 1955

v, 376 p. 17 cm

An extensive collection of FREE printable book pages from a vintage travel journal! Over 50 pages with lots of completed journal logs and beautiful vintage illustrations.

I'm still getting around to sharing stuff from my Junk Jamboree trip a few weeks ago. I've been behind on everything from laundry to bathroom cleaning to yard work since I started this new job. But as far as blog posts are considered, I believe it's like the kids that peel back the gift wrap slowly, slowly on Christmas morning, to make the presents last as long as they can. Or you can call that my excuse. Either way, that's my story, and I'm sticking to it. Since I enjoy cooking and baking, and vintage things, it's hard to resist those two ingredients in a bin of dollar items at a junk sale. I picked up two recipe booklets at the Junk Jamboree, each for different reasons. The first one came home with me because of the title: The Calumet Book of Oven Triumphs! Exclamation point! And who wouldn't want a book of oven triumphs? Sign me up! As a woman who's also had her share of Oven Flops!, I'd say the title has timeless appeal. Maddeningly, the little booklet, a promotional cookbook for Calumet brand baking powder, doesn't identify the cover photo with a recipe inside. I suspect it's the Lady Baltimore Cake, but I'm not sure. Not a fan of raisin filling, but that fluffy frosting looks amazing, doesn't it? I wouldn't even need the cake part. Just hand me the bowl and a spoon. (There needs to be an intervention group for adult frosting addicts). One of the things I find.....reassuring I guess is the right word, is that these little paper cookbooks with the black and white photography inside and the quaint language, survived all these years (this one from 1937!) to guide yet another homemaker (me). It's even reassuring to me that there's a can of Calumet baking powder in my cupboard too. I also bought this one ($1) for the recipes. The cakes and biscuits featured in it look really good, and I'm eager to try them. I'm adding Hungarian Cream Cake and the Gingerbread recipe to my list of things to make next time I've got the mixer out. The second booklet was also product promotional literature, this time for PET brand instant nonfat dry milk, and with no copyright date that I could find. It had to be Midcentury, because get a load of this cover: I love this cookbook cover. I'm neither young, nor modern (in fact I'm getting more old-fashioned with every day), but the colors and graphics were such an eye-candy treat for so little (75 cents) that I scooped it up too. I'm considering a color copy to frame and work into my kitchen or screen porch lounge area somehow. Do you collect ephemera or old recipes? What are some of your favorite finds in the dollar bins?

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Old cook booklet about making dishes with bread.