Antique Cookbooks and Vintage Illustrated Cooking Booklets

These are original old cookbooks, not reproductions. We provide you with a link to the free ebook of the used cookbooks when we find them. Click on each title for more cookbook information, including condition of the antique cookbook. The cooking illustrations on this page are for illustration purposes only. A picture of the actual cookbook is available when you click each link. Paypal is through Paypal.

Never-Break Steel Cooking Utensils.

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c. 1889: “Never-Break” Steel Cooking Utensils, Always Clean, Neat and Nice, A Complete Revolution, The Chef’s Delight. The Bronson Supply Co., New York and Cleveland.

$25

“A Good Mother Tests Her Little One’s Food Herself and Finds Pleasure in Using the “Never-Break” Steel Cooking Utensils.”

Purchase original booklet:



One c. 1889 original book is available, “Never-Break” Steel Cooking Utensils. $25.00. Condition: This brochure is in good condition with split fold on spine and staples with a rust stain, edges worn. 8-page brochure for pots and pans including covers. Click “Add to Cart.”

Home Comfort Cook Book.

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1896: Home Comfort Cook Book.
Wrought Iron Range Co., Sole Manufacturers and Patentees of the Renowned Home Comfort Steel Ranges for Private Families, Hotels, Restaurants, Public Institutions, Army Posts, Dining Cars and Steamboats.

$9

Sample Text:

If you live in the city where oranges are abundant and cheap, at least during the winter months, begin [breakfast] with this fruit, which is healthful and pleasing to the eye, replacing this in the summer with berries or even a dish of nice apples.

  • Anything made with sugar, milk and eggs should not be allowed to reach the boiling point.
  • One-third of a teacupful of molasses is a good substitute for a wineglassful of brandy in fruit cake or pudding.
  • Molasses to be used for gingerbread is greatly improved by being first boiled, then skimmed.
  • …fish may be scaled much easier by first dipping them into boiling water for a minute.
  • …milk which has changed may be sweetened or rendered fit for use again by stirring in a little soda.
  • …salt will curdle new milk, hence, in preparing porridge, gravies, etc., salt should not be added until the dish is prepared.
  • In pickling, alum helps to make the pickles crisp, while horse-radish and nasturtium seeds prevent the vinegar from becoming muddy.
  • ..pickles should be well salted in strong brine or they will be tasteless and insipid. Better too much than too litlle salt, as they can be freshened in weak vinegar.
  • Flour cannot be too cold for pastry, cookies or kindred doughs, while for yeast bread it should be warm enough to favor the growth of the yeast plant….cream of tartar and soda…cold liquids only are allowable.
  • Crusts and pieces of bread should be kept in a granite bucket, closely covered, in a dry, cool place.
  • Every good housekeeper browns and rolls or grates her stale bread, thus having it in readiness for scallops or frying meat, fish, croquettes. If, after being rolled, it is put through the flour sieve the additional fineness will amply repay the trouble.
  • …in cooking string beans, peas and spinach a grating of nutmeg much improves their flavor.
  • …soup is very economical, and for that reason should appear on the table at least once a week.
  • …to make soup or broth, put the meat or vegetables in cold water. But if the meat is to be eaten, then the water must be boiling before the meat is put into water.
  • …ears of sweet corn…with a linen cloth, remove all the silk between the rows of kernels.
  • One teaspoonful of soda and two of cream tartar are equal to three teaspoonfuls of baking powder.

Baked Beans

I.
When other men tell of their edible pleasures,
Rehearsing the praise of some favorite dish,
I think of my own horticultral treasures–
As good and as wholesome as mortal could wish.
The beets and the peas and the early potatoes,
The tear-starting onions, the corn, ever green;
The squash for pie timber, the blushing tomatoes,
And, peer of them all, the delectable beans.

Chorus.
The beans that are swelling and hunger dispelling;
The internal cavity filling baked beans.

II.
The fish has its bones, which impede mastication;
The flesh and the fowl may be often antique,
But if in their youthful and tender relation,
Baked beans are a dish that I every time seek.
How sweet to the nose the aroma arises,
How good to the eyes is the sight to be seen,
When hot from the oven, in bulk that suffices,
There comes to the table a pan of baked beans.

III.
It wears on the outside a healthy brown color,
Like damsels who often are kissed by the sun,
And has an enticing interior flavor,
Which tempts us to eat ere the cooking is done.
The pork, like an island in richness abounding,
A welcome combine of the fat and the lean,
Lies crisp in the edible ocean surrounding,
Completing the charm of a pan of baked beans.

L’Envoi.
Take beans, not too old and without imperfection,
Immerse in cold water to stand through a night;
Then boil in a moderate way, ’till inspection
Shall find them to touch and taste tender and right.
Now transfer for baking, your condiments adding–
Don’t leave out the pork! such omission were strange–
And last, to conclude the important proceeding,
Let them bake slow and sure in a Home Comfort Range.

…to make a cup of coffee almost as nourishing as a meal stir into it an egg well beaten. First beat the egg in the cup, add a little cream, and then the sugar, and lastly the coffee poured in gradually. When adding the coffee beat constantly with a small egg beater.

Canning
The proportions of sugar and fruit used in canning and preserving vary greatly. The amount of sugar given below is about an average for canning when a very rich preserve is not desired. These canned fruits are excellent for pies, etc.

Sugar to a Quart Jar:
Cherries, 6 oz.
Strawberries, 6 to 8 oz.
Raspberries, 4 oz.
Blackberries, 5 to 6 oz.
Quinces, 8 to 10 oz.
Pears, 4 to 6 oz.
Grapes, 6 to 8 oz.
Peaches, 4 oz.
Pine-apples, 4 to 6 oz.
Crab-apples, 6 to 8 oz.
Plums, 4 oz.
Pie-plant, 8 to 10 oz.

Marion Harland’s Dollar Dinners.
A standard dinner, according to Marion Harland, costs one dollar. From that one easily grades up or down. If your meanswill allow, there are additions that iwll enhance the attractiveness of the meal; and if one dollar is beyond your means, the lopping off process is not difficult. The standard family is five…

Home Comfort Range Dinner.
Seventy-five Cents.

3 pounds roast ….$0.30
Canned corn…….. .10
Stewed tomatoes…. .10
Potatoes……….. .05
Celery…………. .05
Pudding………… .15

Useful Knowledge
10 eggs are one pound.
16 large tablespoonfuls are 1/2 pint.
8 large tablespoonfuls are 1 gill.
2 gills are 1/2 pint.
a common-sized tumbler holds 1/2 pint.
a common-sized wine-glass holds 1/2 gill.
a teacup holds 1 gill.
a large wine-glass holds 1 gill.
a large tablespoonful is 1/2 ounce.
Forty drops are equal to 1 tablesponful.

Marshmallows.
Take two ounces of fine white powdered gum arabic, cover it with eight tablespoonfuls of water, stand it aside for one hour, then stand the vessel in boiling water and stir until the gum is dissolved, strain through a cheese cloth into a double boiler and add seven ounces of powdered sugar. Stir this over the fire until the mixture is white and stiff. This will take at least forty-five minutes. Then stir in hastily the well beaten whites of four eggs, take it from the fire, beat rapidly for about two minutes and add a teaspoonful of vanilla. Dust a square tin an with corn starch, pour in the mixture and stand in a cool place. When cold cut into squares.

Purchase original booklet:



One 1896 original book is available, Home Comfort Cook Book. $9.00. Book includes sales list of hotels and people in the country that have endorsed or purchased a Majestic Range. CONDITION: The paper covered book is in Poor Condition with detached and highly damaged cover, back cover and maybe back pages missing, high degree of black and rust stains, moisture damage, but no mildew smell, paper creases, chipped edges, loose or partially detached pages, mellowed interior. 124-page book. Click “Add to Cart.”

Warsaw Illinois cookbook recipes.

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1899: Warsaw Choice Recipes, compiled for the Benefit of the Warsaw Free Public Reading Room, by The Woman’s Club, March 1899. Warsaw Milling Co., Warsaw, Illinois.

$5

Sample Text:

He that eats and saves sets the table twice.”


Athenaeus affirms,
Worthy tribute to bring,
That a man among men,
Who can cook is a king.

Now if that is the case,
And ’tis plain to be seen,
A cook among women
Must walk as a queen.

How to Cook Beefsteak.

Pound well your meat until the fibres break;
Be sure that next in turn you broil the steak;
(Good coal in plenty; nor a moment leave).
Now turn it over, this way and then that,
The lean should be quite rare, not so the fat,
The platter now which will the juice receive;
Put on the butter, place on it your meat,
Salt, pepper, turn it o’er, then serve and eat.

Mrs. Robert McMahan.

Fish, Meats and Their Appropriate Sauces.

Roast Beef: Grated Horseradish; Tomato Catsup; or Worcestershire Sauce.
Boiled Mutton: Caper Sauce.
Roast Mutton: Stewed Gooseberry.
Roast Lamb: Mint Sauce.
Roast Pork: Apple Sauce.
Roast Turkey: Cranberry Sauce; or Celery Sauce.
Roast Chicken: Plum or Grape Catsup; or Currant Jelly.
Boiled Turkey: Oyster Sauce.
Roasted Venison or Duck: Black Currant Jelly.
Pigeon Pie: Mushroom Sauce.
Broiled Steak: Mushrooms or Fried Onions.
Roast Goose: Stewed Gooseberries; or Apple Sauce.
Broiled Mackerel: Stewed Gooseberries.
Fried Salmon: Egg Sauce; Cream Sauce; or Stewed Tomato.
Boiled or Baked Cod: Egg Sauce; or Tomato Sauce.
Boiled or Baked Fish: White Cream Sauce; Old Zealand Sauce; or Drawn Butter Sauce.

Purchase original booklet:



One 1899 original booklet is available, Warsaw Choice Recipes. $5.00. The booklet is in poor condition with missing covers, stains, paper creases, chipped edges, loose or partially detached pages, mellowed interior. All pages except for covers appear to be present, or one page with ad may be missing in back to make a 32-page book. 30-page booklet. Click “Add to Cart.”

1890 Wehmans Cook Book.

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1890: Wehman’s Cook Book, A Complete Collection of Valuable Recipes suited to Every Household and All Tastes. Wehman Brothers, New York.

$47

Sample Text:

Robin Pie.
Cover the bottom of a pie-dish with thin slices of beef and fat bacon, over which lay ten or twelve robins, previously rolled in flour, stuffed as above, season with a teasponful of salt, a quarter ditto of pepper, one of chopped parsley, and one of chopped eschalots, lay a bay-leaf over, add a gill of broth, and cover with three quarters of a pound of half puff paste, bake one hour in a moderate oven, shake well to make the gravy in the pie form a kind of sauce, and serve quite hot.

Fried Eels.
Cut your eels into pieces three inches long, dip the pieces into flour, egg over with a paste brush, and throw them into some bread-crumbs; fry in hot lard…

Fried Rabbit.
After the rabbit has been thoroughly cleaned and washed, put it into boiling water and let boil for about ten minutes; drain, and when cold, cut it into joints, dip into beaten egg, and then into fine bread-crumbs, seasoned with salt and pepper. When all are ready fry them in butter over a moderate fire fifteen minutes, thicken the gravy with an ounce of butter and a small teaspoonful of flour, give it a minute’s boil, stir in two tablespoonfuls of cream, dish the rabbit, pour the sauce under it, and serve quickly.

Mint Sauce.
Take three tablespoonfuls of chopped leaves of green mint, three tablespoonfuls of brown sugar, and put into a basin with half a pint of brown vinegar; stir it well up, add one saltspoonful of salt, and serve.

Parsley Sauce.
Wash the parsley well, boil it six or seven minutes till tender, then press the water well out of it; chop it very fine; make half or a quarter of a pint of melted butter as required (the less butter the less parsley, of course), mix it gradually with the hot melted butter.

Lobster Salad.
Take one hen lobster, lettuces, endive, mustard and cress, radishes, beetroot, cucumber, some hard boiled eggs. Pour the salad mixture into the bowl, wash and dry the lettuces and endive, and cut them fine; add them to the dressing, with the picklings from the body of the lobster, and part of the meat from the shell cut into small pieces. Rub the yolks of two or three hard-boiled through a sieve, and afterward the coral of the lobster, then place the salad very lightly in the bowl, and garnish it with the coral, yolks of the hard-boiled eggs, sliced beetroot, cucumber, radishes, and the pieces of leaves of the celery and endive between them.

Cold Slaugh.
Shave cabbage fine; scald half pint vinegar, mix one small teaspoonful corn-starch in two-thirds cupful of cream (or condensed milk a very little thinner), with one egg well beaten, and a little salt; pour the scalded vinegar on the mixture very slowly, so as not to break the egg, then boil until thick; pour hot on the cabbage; a few capers and olives will improve the slaugh for thiose who are fond of such things. The above is a very nice dish to eat either with fried or escolloped oysters.

Grape Pie.
Pop the pulps out of the skins into one vessel, and put the skins into another. Then simmer the pulp a little and run it through a colander to separate the seeds. Then put the skins and pulp together and they are ready for jugging, or for pies. Pies prepared in this way can hardly be distinguished from plum pies.

Orange Pie.
Take four good sized oranges, peel, seed, and cut in very small pieces. Add a cup of sugar, and let stand. Into a quart of nearly boiling milk stir two tablespoonfuls of corn starch mixed with a little water, and the yolks of three eggs. When this is done, let it cool, then mix with the ornages. Put it in simply a lower crust. Make a frosting of the whites of the eggs and one-half cup of sugar. Spread it over top of pies, and place for a few seconds in the oven to brown.

Original booklet:



One 1890 original booklet is available, Wehman’s Cook Book. $47.00. The booklet is in good condition with scuffs, spots, worn edges, highly mellowed interior. All pages present. 7″ x 5″, 98-page booklet. Click “Add to Cart.”

garland stoves color litho.

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c. 1900 Cooking School, Garland Stoves and Ranges are “The World’s Best.”

$17

Original Garland Stoves and Ranges 4-page brochure, c. 1900. Condition is good with stain on back, and bumped corners.



Subject Guide to Digital eBooks:
Historic cooking and food-related subjects:

  • COOKING & FOOD…
  • COOKBOOKS; FOOD; & RELATED
  • RECIPES (By Country or Ethnic Selection)
  • RECIPES (By Food Category-Meats, Pasta)
  • HISTORICAL COOKBOOKS
  • DIET, NUTRITION, HEALTH
  • FOOD & FOOD CHEMISTRY, SCI, PRESERVATION
  • INDUSTRIAL FOOD & FOOD INDUSTRY
  • FOOD SAFETY
  • FOOD ADULTERATION
  • HEALTH & NUTRITION
  • HISTORY: US: 20TH C: PROGRESSIVE ERA: HOME ECONOMICS
  • HISTORY: US: 20TH C: 1920s & 30s AGRICULTURAL CRISES
  • HOME ECONOMICS:
  • INTRO ESSAYS & BIBLIOGRAPHIES (CORNELL)
  • COOKING, COOKBOOKS
  • TEXTBOOKS (>1950)
  • FOOD, DIET, NUTRITION, NUTRITION & HEALTH
  • HOME MANAGEMENT; RUNNING A HOUSEHOLD
  • CLEANING: CLOTHING & HOUSEHOLD
  • ETIQUETTE
  • INTERIOR DESIGN
  • INSTITUTIONAL (HOTEL, SCHOOL, HOSPITAL)
  • RETAIL & CONSUMER STUDIES
  • TEACHING, HOME-ECONOMICS EDUCATION
  • TEXTBOOKS
  • HOUSE & HOME
  • GARDENING & HORTICULTURE
  • WOMEN & WORK
  • WOMEN’S ROLES (FAMILY & SOCIETY)
  • WOMEN: GIRLS
  • WOMEN & EDUCATION
  • Sweets lydia pinkham

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    c. 1919: Sweets
    Lydia Pinkham Medicines.

    Free/$5

    Contents
    The Processes of Cooking; Measuring; Breading; Bread; Quick Breads; Meats; Poultry; Vegetables; Eggs; Soups; Cheese; Sauces; Entrees; Salads; Cake; Pastry; Frostings; Desserts; Pudding Sauces; Gelatin Desserts; Frozen Mixtures; Preserving Fruits and Vegetables; Candies; Directions for Setting Up and Operating The Range Eternal.

    Sample Text

    Sweets
    Herein is contained a collection of recipes for home candy making and we believe everyone who tests their merits will find them good. Candy-making, more than any other kind of cooking, requires strict attention to directions as to quantities and methods. Therefore all recipes hould be strictly followed.

    • In handling or pulling all boiled candies the hands should be well buttered to prevent the mixture sticking to them.
    • If the pot in which candy is boiled is buttered for an inch or two down, the liquid will not boil over.
    • Flavors are more delicate when not boiled in candy but added afterward.
    • Use fresh cold water for each trial of candy; preferably ice-water.

    After Dinner Mints
    1 cup confectioners sugar, 1 tablespoon cream, 1 teaspoon spearmint extract; mix together until smooth and creamy; sift about 1/2 cup cornstarch over a board or sheet of waxed paper, roll out to about a half inch in thickness, mark into small squares and break apart when thoroughly dry.

    Chocolate Chips
    1 cup molasses, 2/3 cup sugar, butter the size of a walnut. Boil until it hardens in cold water, flavor with vanilla. Pull thin and cut into small pieces. When cold dip in hot melted chocolate, sweetened a little if you like.

    Chocolate Creams
    Beat the whites of 2 eggs to a stiff froth; sift 1 pound of powdered sugar free from lumps. Add to the whites, flavor with any flavor you prefer, about half a teaspoonful. Knead well, make into balls the size of a marble and set aside on a buttered plate for an hour. Melt five ounces of sweetened or unsweetened chocolate in the double boiler, remove from fire and stick a long needle through each candy, dip in the chocolate until well coated and put on waxed paper to harden.

    Marshmallows
    2 heaping tablespoons gelatine, 1 pound powdered sugar; 3/4 cup boiling water, 1/2 teaspoon vanilla. Dissolve gelatine in water, pour in sugar, beat for half an hour steadily. Dust graniteware pans thickly with powdered sugar, pour in the mixture, cut in squares and roll in powdered sugar. it is improved by letting it stand several hours before eating.

    Testimonial
    “…I took Lydia E. Pinkham’s Vegetable Compound with good results after I had suffered for some time with female trouble–the whites. Nine years ago I had twin boys and took you Vegetable Compound before they came, also before my four year old boy was born and took it afterwards. and think it fine for confinement cases. I tell others what it did for me and you may publish my testimonial.” Mrs. Geo. A. Foos, 711 S. 9th St., Goshen, Indiana. [Note: George and Rose Foos had boy twins Shirl and Hirl on March 10, 1909, which makes this cookbook published circa 1918-1919–confirming the date based on the illustrated dress lengths in the book.]

    Free eBook or Original Booklet:



    One circa 1919 original cookbook is available, Sweets. $5.00. The cooking booklet is in poor condition, and is a reading copy only. Covers are detached and damaged, spine and edges chipped, and highly-mellowed interior. All pages present. 32-pages. Click “Add to Cart.”

    Victorian Trade Card from scrapbook.

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    c. 1890s Trade Card
    Granite Iron Ware

    $19

    Original Granite Iron Ware Tradecard, c. 1890s, no date. Condition is poor on back side with text trimmed off and ink removed by former scrapbook tape. front side in good shape, as pictured.