(SAMPLE PAGE VIEWS)
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Learn all about cooking in the classic
sense, with this collection of vintage cookbooks. We
are also including books on curing and preparing meat, and
also home canning!
This collection on DVD
contains 372 books, all in PDF format.
Please note that this collection contains scans of old books, some
of which were in poor condition before being rescued and digitized for
posterity. This means that you may see some pages with creases
and tears that show up in the scans.
Publications List:
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The Century Cook Book
(1895), 752 pages |
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The Chinese Cook Book
(1917), 229 pages |
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The Christ Hospital Cook Book
(1914), 325 pages |
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The Church Cook Book
(1908), 186 pages |
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The Comet 1910 Receipts
(1910), 102 pages |
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The Common Sense Cook Book
(1894), 170 pages |
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The Compendium of Cookery and Reliable
Recipes
(1890), 445 pages |
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The Complete Bread, Cake and Cracker Baker
(1881), 391 pages |
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The Complete Confectioner
(1864), 161 pages |
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The Cook and the Cupboard
(1896), 189 pages |
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The Cook Book of Let-Overs
(1911), 257 pages |
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The Cook Book
(1896), 934 pages |
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The Cook County Cook Book
(1912), 581 pages |
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The Cooking Manual of Practical Directions
for Economical Every-Day Cookery
(1877), 150 pages |
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The Cook’s Economical Book
(1890), 243 pages |
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The Cook’s Economical Book
(1918), 109 pages |
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The Cooks Guide
(1907), 198 pages |
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The Cook’s Oracle
(1830), 439 pages |
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The Cook’s Own Book
(1832), 341 pages |
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The Corn Cook Book
(1907), 68 pages |
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The Cottage Kitchen
(1883), 294 pages |
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The Court of Honor Cook Book
(1915), 129 pages |
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The Culinary Handbook
(1904), 200 pages |
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The Delmonico Cook Book
(1890), 519 pages |
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The Delta’s Best Cook Book
(1900), 105 pages |
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The Dinner Year-Book
(1878), 740 pages |
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The Dixie Cook-Book
(1883), 743 pages |
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The Domestic Adviser
(1880), 34 pages |
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The Dominion Home Cook-Book
(1868), 141 pages |
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The Duplex Cook Book
(1910), 68 pages |
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The Easiest Way in Housekeeping and
Cooking
(1893), 307 pages |
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The East Milwaukee Cook-Book
(1917), 132 pages |
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The Eastern Shoe Cook Book
(1919), 103 pages |
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The Eastman Way
(1912), 172 pages |
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The Economy Cook Book
(1910), 134 pages |
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The Eliot Cook Book
(1880), 99 pages |
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The Enterprising Housekeeper, Suggestions
for Breakfast, Luncheon and Supper
(1898), 85 pages |
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The Eta Cook Book
(1914), 176 pages |
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The Everyday Cook and Recipe Book
(1900), 335 pages |
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The Every-Day Cook-Book and Encyclopedia
of Practical Recipes
(1889), 332 pages |
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The Exchange Cook Book
(1892), 140 pages |
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The Faulkner Cook Book
(1914), 182 pages |
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The Federation Cook Book
(1910), 98 pages |
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The Fireless Cook Book
(1909), 331 pages |
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The Flower City Cook Book
(1911), 204 pages |
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The Fredonia Cook Book
(1899), 129 pages |
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The French Cook
(1822), 475 pages |
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The Friday Club Menus; a Cape Cod Cook
Book
(1912), 112 pages |
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The Gate City Cook Book
(1915), 99 pages |
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The Genesee Valley Cookbook
(1905), 117 pages |
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The Golden Age Cook Book
(1898), 187 pages |
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The Golden Mean in Cookery
(1884), 199 pages |
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The Golden Cook Book
(1918), 135 pages |
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The Golden Rule Cook Book
(1912), 336 pages |
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The Good Cheer Cook-Book
(1889), 325 pages |
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The Graded Cook Book
(1888), 619 pages |
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The Handy Cook Book
(1917), 144 pages |
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The Handy Cook Book
(1900), 258 pages |
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The Hartley House Cook Book
(1901), 195 pages |
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The Hatfield Cook Book
(1899), 186 pages |
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The Helping Hand Cook Book
(1912), 360 pages |
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The Home Adviser
(1911), 194 pages |
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The Home Cook Book
(1881), 388 pages |
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The Home Cook Book
(1905), 449 pages |
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The Home Guide a Book by 500 Ladies
(1877), 168 pages |
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The Home Messenger Books of Tested
Receipts
(1878), 311 pages |
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The Home Science Cook Book
(1902), 294 pages |
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The Homemade Cook Book
(1885), 51 pages |
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The Hostess of To-Day
(1899), 327 pages |
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The Hotel Book of Soups and Entrees
(1883), 49 pages |
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The Hotel St. Francis Cook Book
(1919), 450 pages |
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The Housekeeper and Gardner
(1858), 259 pages |
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The Housekeeper Cook Book
(1894), 775 pages |
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The Housekeeper’s Book
(1837), 227 pages |
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The Housekeeper’s Friend
(1879), 119 pages |
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The Hygia Cook Book, Cooking for Health
(1905), 53 pages |
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The Hygeian Home Cook Book
(1874), 88 pages |
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The Hygienic Cook-Book
(1881), 53 pages |
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The Ideal Cook Book
(1889), 203 pages |
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The Ideal Cook Book
(1902), 610 pages |
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The Ideal Cookery Book
(1889), 404 pages |
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The Illinois Cook Book
(1881), 171 pages |
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The Imperial and Royal Cook
(1809), 359 pages |
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The Institute Cook Book
(1913), 594 pages |
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The International Cook Book
(1906), 1078 pages |
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The Italian Cook Book
(1919), 164 pages |
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The Iyanough Cook Book
(1899), 96 pages |
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The J.C. Forkner Fig-Gardens; How to Serve
Figs in the Home
(1919), 94 pages |
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The Jewett Chafing Dish w/ a Collection of
Recipes for Chafing-Dish Cookery
(1896), 71 pages |
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The Junior Cook Book
(1920), 260 pages |
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The Just-Wed Cook Book
(1917), 106 pages |
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The Kenton Cook Book
(1888), 181 pages |
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The Khaki Kook Book
(1917), 93 pages |
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The Kitchen
(1885), 109 pages |
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The Kitchen Companion
(1869), 54 pages |
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The Kitchen Guide
(1913), 200 pages |
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The Ladies’ Cook Book
(1891), 102 pages |
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The Ladies’ Assistant
(1786), 532 pages |
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The Ladies’ New Book of Cookery
(1852), 500 pages |
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The Lakeside Cook Book
(1878), 54 pages |
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The Lawrenceburg Baptist Cook Book
(1913), 200 pages |
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The Little Confectioner, Containing
Recipes
(1876), 106 pages |
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The London At of Cookery
(1811), 436 pages |
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The Magnolia Cook Book
(1910), 131 pages |
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The Mansfield Cook Book
(1890), 117 pages |
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The Master Book of Soups, Featuring 1,001
Titles and Recipes
(1900), 248 pages |
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The Mendelssohn Club Cook Book
(1909), 408 pages |
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The Metropolitan Cook Book
(1918), 69 pages |
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The Mississippi Cook Book
(1922), 123 pages |
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The Missouri Cook Book
(1887), 187 pages |
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The Model Cook Book
(1884), 420 pages |
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The Model Housekeeper
(1911), 421 pages |
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The Modern Baker: A Compilation of
Valuable Receipts Arranged in Convenient Form for Every Day Use
(1903), 171 pages |
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The Modern Club Cook of Recipes
(1921), 369 pages |
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The Modern Cook
(1859), 581 pages |
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The Modern Cook Book and Household Recipes
(1912), 1171 pages |
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The Morristown Cook Book
(1900), 115 pages |
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The Myrtle Reed Cook Book
(1916), 568 pages |
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The National Cook Book
(1856), 309 pages |
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The National Cook Book
(1896), 564 pages |
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The Negley Cook Book
(1898), 202 pages |
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The New American Cook Book
(1897), 389 pages |
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The New and the Old Cookery
(1891), 77 pages |
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The New Annie Dennis Cook Book
(1921), 406 pages |
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The New Bedford Practical Receipt Book
(1859), 105 pages |
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The New Dixie Cook-Book
(1889), 1292 pages |
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The New England Cook Book; The Latest and
the Best
(1905), 382 pages |
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The New England Cook Book
(1912), 364 pages |
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The New Home Cook Book
(1922), 154 pages |
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The New Household Discoveries
(1917), 868 pages |
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The New Hydropathic Cook-Book
(1857), 237 pages |
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The New Orleans Federation of Clubs Cook
Book
(1917), 182 pages |
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The New Practical Housekeeping
(1890), 715 pages |
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The New York Cake Book Fifty Recipes by a
Famous New York Chef
(1904), 554 pages |
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The New World’s Fair Cook Book and
Housekeepers’ Companion
(1891), 67 pages |
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The North End Club Cook Book
(1905), 169 pages |
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The Old and New Cook Book
(1904), 321 pages |
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The Appledore Cook Book
(1881), 243 pages |
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The Orange Judd Cook Book
(1914), 329 pages |
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The Original Book, The Way to a Man’s
Heart Choice Recipes
(1916), 247 pages |
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The Original Buckeye Cook Book
(1905), 696 pages |
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The Other Way Respectfully Dedicated to
all Good Housewives
(1899), 207 pages |
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The Otterbein Cook Book
(1908), 168 pages |
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The Otterbein Cook Book
(1916), 104 pages |
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The Paper Bag Cook Book
(1911), 39 pages |
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The Pattern Cook Book
(1890), 629 pages |
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The Peerless Cook Book
(1901), 137 pages |
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The Peerless Pastry Book: Containing
Recipes for Baking and Pastry Work
(1910), 100 pages |
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The Pentucket Housewife
(1882), 149 pages |
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The P.E.O. Cook Book
(1922), 220 pages |
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The Peoples Cook Book
(1882), 203 pages |
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The Peoples Home Recipe Book
(1920), 268 pages |
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The Pet Cook Book
(1878), 35 pages |
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The Philadelphia New Century Club Book of
Recipes
(1915), 262 pages |
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The Pilgrim Cook Book
(1921), 168 pages |
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The Plain Sailing Cook Book
(1922), 169 pages |
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The Practical Cook Book
(1910), 168 pages |
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The Practical Cook Book
(1917), 165 pages |
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The Practical Home Cook-Book
(1892), 67 pages |
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The Presbyterian Cook Book
(1902), 182 pages |
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The Presidential Cook Book
(1906), 429 pages |
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The Press Prize Recipes, for Meats,
Vegetables, Bread and Pastry
(1889), 107 pages |
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The Priscilla Cook Book
(1913), 53 pages |
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The Professed Cook
(1776), 676 pages |
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The Progressive Cook Book
(1893), 125 pages |
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The Pure Food Cook Book
(1914), 486 pages |
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The Queen Cook Book
(1893), 333 pages |
+
70
more cookbooks on the disk!!!!
Curing
and Preparing Meat Publications:
Basic Food Preparation,
US Army Publication, 251 pages
Basic Food Storage Plan For One Year,
26 pages
Butchers, Packers & Sausage Makers Red Book,
by Geo G. Sayer, 1913, 138 pages
Dairy Production Requirements, US Army Publication,
122 pages
Food Container Requirements,
US Army Publication, 67 pages
Food Deterioration, US Army Publication,
143 pages
Food Preparation Course, US Army Publication,
85 pages
Handling The Hog from Start to Finish,
by "Westerner", 1910, 168 pages
Hints for Bologna Manufacturers & Pork Packers,
by F.W.A. Schneider, 1907, 40 pages
Home Pork Making, by A.W.
Fulton, 1900, 152 pages
How to Carve & How to Serve a Dinner,
1900, 68 pages
How to Kill & Bleed Market Poultry, 1915,
20 pages
How to Make Money with Hogs,
by F.D. Coburn, 1915, 68 pages
Meats, Poultry & Games,
by Edouard Panchard, 1919, 159 pages
Modern Practice of Canning Meats,
by G.T. Hamel, 1911, 100 pages
Poultry Processing Class 1,
US Army Publication, 43 pages
Poultry Processing Class 2, US Army
Publication, 69 pages
Practical Carving, by
Thomas Murrey, 1887, 46 pages
Preservation of Foods Class,
US Army Publication, 101 pages
Red Meats Class, US Army Publication,
183 pages
Secrets of Meat Curing & Sausage Making,
B. Heller & Co., 1911, 312 pages
Secrets of Meat Curing & Sausage Making,
B. Heller & Co., 1922, 312 pages
Shell Eggs Class, US Army Publication,
146 pages
The Art of Carving, by
Thomas Hilliard, 1899, 60 pages
The Art of German Cooking & Baking,
by Lina Meier, 1922, 427 pages
The Butchers Manual, by
John Smith, 1890, 32 pages
The Cold Curing of Cheese,
by S.M. Babcock, 1903, 99 pages
The Curing of Meat & Meat Products on the Farm,
by H.H. Smith, 1923, 12 pages
The Hog, A Treatise, with Directions for Salting Pork & Curing Bacon &
Hams, by W. Youatt, 1855,
240 pages
The Manufacture of Preserved Foods & Sweetmeats,
by A. Hausner, 1902, 272 pages
The Modern Butcher, by
Jacob Boes, 1906, 168 pages
The Modern Packing House,
by D. Davis, 1921, 498 pages
The Packers and Refiners Encyclopedia,
1893, 304 pages
The Packers Encyclopedia,
by Paul Aldrich, 1922, 552 pages
The Whole Art of Curing, Pickling, and Smoking Meat and Fish,
by James Robinson, 1847, 204 pages
Waterfoods Class, US Army
Publications, 82 pages
Home Canning Publications:
A Little Preserving Book for a Little Girl,
by Amy L. Waterman,
1920, 210 pages
A Manual of Canning and Preserving,
by Theodora Carrell, 1919, 110 pages
A Manual of Home Making,
by Martha Van Rensselaer, 1919, 721 pages
A New American Manual on the Preservation of Fruits, Juices and Syrups
of Fruits, by L.H.
Spear, 1868, 35 pages
A Practical Treatise on the Manufacture of Vinegar,
by William Brannt, 1914, 600 pages
A Revolution in the Kitchen,
by Mr. Hugh S. Orem, 1910, 27 pages
A Treatise on Food Conservation and the Art of Canning,
by Sherwood Snyder, 1917, 205 pages
American Commercial Methods of Manufacturing Preserves, Pickles, Canned
Foods, by C.A.
Shinkle, 1912, 225 pages
Ayer's Preserve Book, 1893,
38 pages
Bacteriology, Applied to the Canning and Preserving of Food Products,
by Edward Duckwall,
1899, 162 pages
Balanced Meals with Recipes,
by Lake View Women's Club, 1917, 195 pages
Blits's Formulas, 1887,
12 pages
Breeding Chickens for Meat Production,
by V.S. Asmundson, 1950, 40 pages
Canned Foods Fruits and Vegetables,
by Florence Corbett, 1913, 16 pages
Canned Foods, How to Buy, How to Sell,
by John Lee, 1914. 241 pages
Canned Fruit, Preserves, and Jellies Household Methods of Preparation,
by Maria Parloa,
1904, 105 pages
Canning & Preserving of Food Products with Bacteriological Technique,
by Edward Duckwall,
1905, 469 pages
Canning and How to Use Canned Foods,
by A.W. Bitting, 1916, 195 pages
Canning and Preserving,
by S.T. Rorer, 1887, 82 pages
Canning Fruits & Vegetables,
by Edith L Elliot, 1936, 10 pages
Canning Fruits and Vegetables,
Dept of Agriculture, 17 pages
Canning in the South,
by Thomas Gamble, 1893, 91 pages
Canning Meat at Home,
Canada Dept of Agriculture, 5 pages
Canning Peaches on the Far,
by H.P. Gould, 1910, 40 pages
Canning, Preserving and Jelly Making,
by Janet Hill, 1915, 232 pages
Canning, Preserving and Pickling,
by Marion Harris Neil, 1914, 312 pages
Canning, Preserving, Pickling and Fruit Desserts,
by Jeanette Duyn, 1921, 216 pages
Care and Preservation of Food in the Home,
by Jennie Bear, 1916, 16 pages
Carving & Serving,
D.A. Lincoln, 1891, 64 pages
Children in Fruit and Vegetable Canneries, A Survey in Seven States,
by Ellen Matthews,
239 pages
Dainty Sweets, Ices, Creams, Jellies, Preserves,
by various chefs, 1913, 68 pages
Dehydrating Foods, Fruits, Vegetables, Fish and Meats,
by A. Louise Andrea, 1920, 235 pages
Disinfection and the Preservation of Food,
by Samuel Rideal, 1903, 504 pages
Everything for Canners, A Book of Reference,
by E.D. Fisher, 1891, 140 pages
Every Woman's Canning Book, The ABC of Safe Home Canning and Preserving,
by Mary Hughes,
1918, 106 pages
Fruit Growers Manual,
by Hemlow-Meriam, 1901, 85 pages
Fruits, Vegetables & Oysters Canning,
The Warfield Manufacturing Co.,
1889, 68 pages
Home and Farm Canning, by
W.V. Cruess, 1916, 32 pages
Home and Farm Food Preservation,
by W.V. Cruess, 1918, 306 pages
Home Canning & Drying of Vegetables & Fruits,
by National War Garden Commission, 1919,
36 pages
Home Canning, by W.V.
Cruess, 1924, 39 pages
Home Canning by the Cold Pack Method,
International Harvester Company, 1917,
65 pages
Home Canning Recipes & Instructions,
by Butler Mfg Co., 1917, 18 pages
Household Bacteriology,
American School of Home Economics, 1907, 217 pages
Housekeepers Manual for the Preservation of Fruits, Vegetables,
L.P. Worrall & Co., 1870, 63 pages
How to Save Money on Food Home Canning, Preserving Without Sugar, Drying
Fruits, 52 pages
Improvements in Methods of Pickling Olives,
by F. Bioletti, 1917, 8 pages
Interesting Facts and Valuable Information for Packers of Fruits,
Vegetables and Oysters, by
S.D. Warfield, 1889, 66 pages
Laboratory Manual of Fruit and Vegetable Products,
by Cruess and Christie, 1922, 119 pages
Left-over Foods and How to Use Them,
by Elizabeth Hiller, 1910, 36 pages
Manual for Home Storage, Pickling, Fermentation and Salting Vegetables
1917, 12 pages
Methods Followed in the Commercial Canning of Foods,
by AW Bitting, 1915, 87 pages
Methods of Canning Fruits and Vegetables by Hot Air and Steam,
by Prof H.I. Blits, 1890, 530
pages
Mrs. M. T. Wellborn's Recipes for Preserving Fruits,
1874, 18 pages
Mrs. Shaw's Receipt Book and Housekeeper's Assistant,
by O.M. Shaw, 1878, 219 pages
Olive Pickling, by Frederic
Bioletti, 1906, 14 pages
Preservation of Food, Canning, Preserving, and Drying Eggs,
1917, 19 pages
Preservation of Food, Home Canning, Preserving, Jelly-making, Pickling,
Drying, by O. Hayes, 1919,
46 pages
Preserves and Pickles, Forty Recipes,
by S. Hurd, 1912, 26 pages
Preserving and Canning, A Book for the Home Economist,
by Emily Riesenberg, 1914, 110 pages
Preserving and Manufacturing Secrets,
by Frank M. Reed, 1874, 51 pages
Preserving and Pickling Two Hundred Recipes for Preserves, Jellies, Jams,
by Mary Mason Wright,
1917, 179 pages
Preserving at Home, A Book for the Home Economist,
Rand McNally & Co., 1921, 32 pages
Preserving Vegetables by Salting, Drying, and Storing,
USDA, 1918, 16 pages
Recipes for the Preserving of Fruit, Vegetables, and Meat,
by E. Wagner, 1908, 154 pages
Save It for Winter, by F.F.
Rockwell, 1918, 252 pages
Science and Experiment as Applied to Canning,
by O.L. Deming, 1902, 170 pages
Standardization of Cherry and Blackberry Preserves and Blackberry Jelly,
by Hazel Cameron,
1930, 26 pages
Successful Canning and Preserving, Practical Hand Book for Schools,
Clubs, and Home Use, by Ola
Powell, 1919, 449 pages
Text Book of Meat Hygiene,
by Richard Edelmann, 1939, 484 pages
The Art & Mystery of Curing Preserving & Potting,
1864, 204 pages
The Art of Canning and Preserving as an Industry,
by Jean Pacrette, 1900, 215 pages
The Art of Preserving Animal & Vegetable Substances for Many Years,
by Appert, 1920, 148 pages
The Canning and Preserving of Fruits and Vegetables in the Home,
by George Carver, 1912, 8 pages
The Canning of Fishery Products, Showing the History of the Art of
Canning, by John Cobb, 1919,
247 pages
The Canning of Foods, A Description of the Methods Followed in
Commercial Canning, by A.W.
Bitting, 1912, 78 pages
The Canning of Fruits and Vegetables Based on the Methods in Use in
California, by Justo
Zavalla, 1916, 236 pages
The Canning of Peas, Based on Factory Inspection and Experimental Data,
by A.W. Bitting,
1909, 33 pages
The Composition of Canning Tomatoes,
by L.G. Saywell, 1932, 32 pages
The Economical Cook Book,
by Mrs Jane Warren, 1890, 239 pages
The Frugal Housewife, by
Susannah Carter, 1802, 139 pages
The Home Pickling of Olives,
by W.V. Cruess, 1948, 7 pages
The Lakeside Cook Book a Manual of Recipes for Cooking, Pickling, and
Preserving 1878, 52 pages
The London Art of Cookery,
by John Farley, 1811, 438 pages
The Modern Process for the Preservation of All Alimentary Substances,
by H.W. Brand,
1838, 132 pages
The Preservation of Food,
by E. Goodrich Smith, 1857, 106 pages
The Preservation of Food in the Home,
by Louise Stanley, 1914, 42 pages
The Secrets of Canning, A Complete Exposition of the Theory and Art of
the Canning Industry, by
Ernest Schwaab, 1890, 173 pages
The Story of Canning and Recipes,
National Canners Association, 1910, 41
pages
The Use of Stearin as a Food Preservative,
by Edward Williams, 1906, 8 pages
The War Garden Victorious,
by Charles Pack, 1919, 262 pages
Tin Salts in Canned Food & Canned Shrimp,
USDA, 1911, 14 pages
Uncle Sam's Advice to Housewives,
by Vera Connolly, 1917, 384 pages
Vegetable Gardening and Canning, A Manual for Garden Clubs,
by Nolan and Greene, 1917, 99 pages
Vinegar Manufacture & Preservation of Fruits, Vegetables, Meat, Fish &
Eggs, by W. Brannt, 1914,
610 pages
War Food, A Practical and Economical Methods of Keeping Vegetables,
Fruits and Meats, by Amy
Handy, 1917, 93 pages
Wartime Canning Jams and Jellies,
by Canada Dept of Agriculture, 1943, 15
pages
What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles,
Preserves, by A. Fisher, 1881,
77 pages
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