Home Cooking


Feeding America - 75 online cookbooks published between 1798 and 1922


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 11

Feeding America - 75 online cookbooks published between 1798 and 1922

rworange | Jun 24, 2008 12:19 PM

Very cool website with full cookbooks

There's the original 1896 The Boston Cooking-School Cookbook By Fannie Merritt Farmer

In addition to the entire cookbook there are great summararies about the history and contents of the book ... for example ...

"The publishers, Little, Brown, evidently afraid of losing money on a cookbook, required Fannie to pay for the first printing herself; however, she also kept ownership of the copyright on the book. Thus, she became wealthy while Little, Brown must to this day regret its error"

Some interesting titles

La Cuisine Creole, By: Lafcadio Hearn
A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for its Cuisine.

Good Things to Eat. By: Rufus Estes
Estes was born a slave in 1857 and became a chef for the Pullman Company. In addition to a brief autobiography, recipes include ginger sherbet, candied violets, Scotch snipe, Roasted Canvasback Duck and Guernsey cheese souffle.

The Hotel St. Francis Cook Book. By: Victor Hirtzler
"Hirtzler, who can be considered one of the early "celebrity chefs", presented seasonal menus, highly sophisticated dining and included local California foods such as California oysters, sand dabs, and San Francisco Squabs."

The International Jewish Cookbook: By: Florence Kreisler Greenbaum
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.

The Great Western Cook Book, Or Table Receipts, Adapted to Western Housewifery.
By: Anna Maria Collins

The Oriental Cook Book; Wholesome, Dainty, and Economical Dishes of the Orient, Especially Adapted to American Tastes and Methods of Preparation. By: Ardashes Hagop Keoleian

La Cuisine Francaise. By: Francois Tanty
French Cooking for Every home. Adapted to American Requirements.

Fullständigaste Svensk-Amerikansk Kokbok" Swedish-English Cookbook "

Zuni BreadstuffBy: Frank Hamilton Cushing

Dishes and Beverages of the Old South By: Martha McCulloch Williams

The Epicurean ., and a Selection of Interesting Bills of Fare of Delmonico's from 1862 to 1894 By: Charles Ranhofer

Mary At The Farm And Book Of Recipes Compiled During Her Visit Among The "Pennsylvania Germans," By Edith M. Thomas. With Illustrations..By: Edith M. Thomas

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...
By: Thomas Farrington De Voe

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.
By: E. E. Kellogg

One of my favorite titles ...

The Cook Not Mad, or Rational Cookery
Being A Collection of Original and Selected Receipts, Embracing Not Only the Art of Curing Various Kinds of Meats and Vegetables for Future Use, but of Cooking in its General Acceptation, to the Taste, Habits, and Degrees of Luxury, Prevalent with the American Publick, in Town and Country.

Want to stay up to date with this post?

Recommended From Chowhound