Historical Food by Cookbook

Many of the recipes on this blog have been discovered while thumbing through the various cookbooks on my shelf at home. A few of these are proper treasures, with handwritten notes tucked throughout, as well as a variety of other time capsule-like bits of newspapers and clippings.

This is the page to showcase those cookbooks. Follow the links straight to the recipes, or click on the names of the books to explore a bit of what they have to offer. You won’t be disappointed.

Sources:

4th C. CE – De Re Coquinaria, by Apicius

  • Pinenut Pudding, forthcoming

1588 - The Good Huswifes Handmaide for the Kitchin

1604 – Elinor Fettiplace’s Receipt Book

1631 - A Curious Treatise of the Nature and Quality of Chocolate

1655 – Compleat Cook, by Anonymous

  • meaty poached eggs, forthcoming

1798 – American Cookery, by Amelia Simmons

1887 – Dr. Chase’s Receipt Book, by A.W. Chase (see book)

1890s – Mrs. Rorer’s Philadelphia Cookbook, by Sarah Rorer (see book)

1890s – The Way to a Man’s Heart, by my family, and women of Elmira NY (see book)

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