Grange Cookbooks and Ancient “Receipts”

One of the joys of owning my new Kindle is discovering the enormous library of very old books Amazon offers for free. There is a collective that is re-typing and digitizing hundreds and hundreds of books published prior to 1923. I went nuts and downloaded many of my favorite classics – Thomas Hardy, Mark Twain, the Brontes, James Fenimore Cooper. I don't know when I will ever read them but I love having them at my fingertips to delve into whenever I like. Last night I made a wonderful discovery – dozens of old-fashioned cookbooks all re-typed, digitized and FREE!

I downloaded a bunch of them and spent the better part of the evening on the couch happily reading. Some of them are just fabulous. I recommend:

Pennsylvania Dutch Cooking: No date is given for this book but the recipes date back to the 1600s. I was delighted to see how many of them were incredibly similar to recipes in my own family cookbook of Pennsylvania Dutch recipes including one for “liver noodles” (very similar to my Gram's liver dumplings), rhubarb pies, dandelion salads and the delicious salad dressings she was so good at whipping up.

Desserts and Salads by Gesine Lemcke: Originally published in 1892 this cookbook is packed with delicious sounding sauces, creams, syrups, jellies and more. The directions are simple and straightforward and many mention “return to fire” – no stoves around when this beauty was written.

Canned Fruit, Preserves, Jellies: Household Methods of Preparation: This U.S. Department of Agriculture Farmer's Bulletin was published in 1917 is loaded with information on canning and preserving.

Foods That Will Win the War and How To Cook Them: Published in 1918 this contains simple, wonderful recipes that use little meat and flour. A nice resource for those trying to eat simple, wholesome foods today!

The following are book I haven't read through but are on my Kindle for later today:

Old Cookery Books and Ancient Cuisine by William Carew Hazlitt, Published in London in 1902.

The Art of Confectionery Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid, Clarifying and Different Ways of Bottling - Printed in London in 1761.

The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches ofCookery and Written in a Minute and Methodical Manner - You have to get this one just for the name! Printed in New York in 1841.

A Plain Cookery Book for the Working Classes: This cookbook has six reviews by contemporary readers most praising the simple goodness of the recipes. The split-pea soup seems to be a favorite.

Seventy-Five Receipts for Pastry, Cakes and Sweetmeats by Miss Leslie: Originally written in 1830 this book has 3 reviews and lots of compliments.

Twenty-five Cent Dinners for Families of Six by Juliet Corson: Originally written in 1878 the meals are pricier now but the recipes still sound good.

The Whitehouse Cookbook: Written in 1887 it not only contains food recipes but medicinals, information on poison and observations on staying healthy.


The Mushroom, Edible and Otherwise: Its Habitats and Time of Growth by Miron Elisha Hard

Culinary Herbs: Their Cultivation Harvesting Curing and Uses by M.G. Kains: Written 1914.

And finally:

A Queen's Delight of the Art of Preserving, Conserving and Candying, as also A Right Knowledge of Making Perfumes, and Distilling the Most Excellent Waters by W.M. - Originally printed in 1671 this is AMAZING!

There are a whole lot more but that should get you started!

Thanks for reading.