Antique cookbooks

[Anonymous No.12681962]

Do you have any really old cookbooks? Ever make anything from them, just for kicks?

I'm kinda curious about making stuff from the 19th century or early 20th century, just to simulate a little of life back then.

[Anonymous No.12682020]

Not an antique, but I have a reprint of Jerry Thomas' Bartenders Guide from 1862.
I mainly use it for comparison and historical insight, not really making the recipes.

For old-timey recipes I've got Imbibe! by David Wondrich, which already converted the measurements to modern ones and has notes regarding ingredients.

[Anonymous No.12682229]

>>12681962
I have a small collection of them, with the earliest from 1918. I also have a reprint of Fanny Farmer. I cook from them regularly for fun, sometimes it takes some trial and error to get things right but a lot of stuff is great. I love finding handwritten recipes stuck between the pages. Fanny Farmer may help because it has full instructions for cooking methods, so I'll use it as a reference for other old cookbooks. It was also helpful when I first moved out on my own and didn't have any kitchen gadgets or small appliances so everything had to be done by hand.

[Anonymous No.12682312]

>>12682229
>It was also helpful when I first moved out on my own and didn't have any kitchen gadgets or small appliances so everything had to be done by hand.

I hadn't thought of that. That's pretty awesome actually.

[Anonymous No.12682404]

>>12682312
One day I want to try out cooking over a fire like it describes. Now I know why all of those old paintings of cooks have big arms, including the women. Mixing and kneading by hand really works the upper arms.

[Anonymous No.12682788]

>>12681962
I want to

[Anonymous No.12683194]

Escoffier's guide to modern cooking is a book that I look stuff up from quite often. Most of what I cook is basically from it

[Anonymous No.12683241]

I promised to post this a few old cookbook threads ago WW2 navy cookbook

[Anonymous No.12683244]

>>12683241

[Anonymous No.12683249]

>>12683244

[Anonymous No.12683269]

>>12683249
This book breaks everything down so even the dumbest draftee can make really good food

[Anonymous No.12683420]

>>12681962
Where's the Spanish anon with the cat recipes?

[Anonymous No.12683480]

I grew up making recipes out this 1939 gem (pictured). You can buy them used on Amazon alll the time. It was a popular thing. All the stuff from your great grandparents will be found, if they are from the south, the midwest, or wherever. It is a complete and comprehensive book for every single kind of meal per region, whether penn dutch or scandi upper midwest or french creole. There are 10 ethnic groupings, which is a weird organization to be honest it's 12 cookbooks in one, but that made up the entirety of mid-century styles in a kitchen, from their type of rolls, to their types of pickles, to their types of deserts. It is freaking AMAZING. Seriously should be owned by any american cook.

[Anonymous No.12683524]

You can find cookbook uploads in the /ck/ archives. I know I uploaded my family one with all its photos of when they first moved to Iowa

[Anonymous No.12683628]

I bought a 1891 copy of the swedish classic cookbok Kok-konsten by C. E Hagdahl for my mom a couple of years ago. It has some funny recipes in it about cooking badger whole in a huge pan, and it being super difficult to
get the bad smell of rotten leaves out of the meat. Also contains stuff like fish-jelly cakes with fruit on top.

[Anonymous No.12683642]

https://www.gutenberg.org/wiki/Cookery_(Bookshelf)

[Anonymous No.12683643]

[Anonymous No.12683726]

>>12683480
I kind of wish someone would do a blog where they constantly make recipes from these old cookbooks

[Anonymous No.12683731]

I actually have a lot of antique cookbooks, some of which are worth some dosh. But I can't be fucked to go take pics because I'm hungover as fuck. I've made a lot of recipes from them as well. The best yeast doughnut recipe I've ever made is from a community cookbook from 1930.
Anyway, I have a first edition of pic related, which is a crazy cookbook with recipes from male Hollywood stars and other famous men from the golden age, like Charlie Chaplin, Harry Houdini, Douglas Fairbanks, Fred Astaire, etc. It's really interesting and a fun read, as well.

[Anonymous No.12683736]

>>12683726
I've actually been wanting to do that for a long time, but I haven't had time to set it up or work on it yet. I even have a domain name for it already registered.

[Anonymous No.12683743]

>>12683643

[Anonymous No.12683757]

>>12683726
they are basically the same as modern recipes you just over cook everything

[Anonymous No.12683764]

>>12683757
>a steel spider
wtf

[Anonymous No.12683772]

>>12683764
these things have a name apparently

[Anonymous No.12683777]

>>12683743
This looks like it would actually be delicious.

[Anonymous No.12683792]

Hollandaise sauce from 1906

[Anonymous No.12683795]

>>12683792

[Anonymous No.12683800]

Its sad that you cant buy opium and chloroform at the grocery store anymore

[Anonymous No.12683819]

>>12681962
I have dozens , I make that stuff all the time
people think I am a master chef that is hiding from the rest of the world.

I down loaded them all from an anon that posted them a long time ago
the things they made were so non pretentious but they taste so different then the crap you get today , it is shocking people have forgotten what food is supposed to taste like

[Anonymous No.12683832]

These are a few from a cookbook published in the early 20th century with recipes from various representatives, senators and governors wives. Most were absolutely horrid.

Here's enchiladas that use pasta instead of tortillas and the sauce is terrible.

[Anonymous No.12683843]

>>12683832
And here's some retard boiling macaroni for 20 minutes, lol!

[Anonymous No.12683848]

>>12683843
The more things change, the more they stay the same with a progressive advocating vegetarianism.

[Anonymous No.12683866]

>>12681962
Don't have pics rn but I have a Russian cookbook where the opening is written by Stalin.

[Anonymous No.12683871]

>>12683819
Larding meat seems like it was really popular

[Anonymous No.12683884]

>>12683848
>I'm a vegan by the way
>I'm superior to you flesh-eaters
>Did I mention I'm a vegan?
Every. Fucking. Time.

[Anonymous No.12683895]

>>12683848
Wow, what a fuckong party poopers the second quote is after the genial first. Is that two people quoted or one? I'm leaning toward the former because "writes of the above" seems to indicate so, but it's not perfectly clear.

[Anonymous No.12683909]

>>12683848
100 years of fart-sniffing.

[Anonymous No.12683922]

>>12683848
Wow, what a fucking party pooper the second quote is after the genial first. Is that two people quoted or one? I'm leaning toward the former because "of the above Mrs. Sewell writes" seems to indicate so, as well as the tone shift, but it's not perfectly clear.
Edited my post because it was all fucked up.

[Anonymous No.12683937]

>>12683843
gad damn you're stupid
comparing todays kitchen equipment with stuff that was made a hundred years ago .
AND they are also including the water to a boil time which would have taken 10 minutes anyway.

[Anonymous No.12683945]

>>12683871
ya , that is sorta the fry technique of that time , today we use oil or butter to crust a piece of meat.

[Anonymous No.12683989]

>>12683909
how fucking old are you ? 10 ?
why are you so pretentious ?
do you somehow feel more enlightened because you eat meat ?
how empty is your life that you have to feel superior to a vegetarian ?

[Anonymous No.12684086]

>>12683757
For a 2in steak that recipe would get you medium.

[Anonymous No.12684262]

>>12684086
in some of the other recipes you can see it where they ask you to boil the pasta for 20+ minutes

[Anonymous No.12684310]

>>12684262
Back in the day they didn't have the technology for al dente pasta or medium rare meat. That's just another reason to be thankful to be alive now.

[Anonymous No.12684543]

>>12683244
>the foreword to a cookbook instead of a recipe
bitch what the fuck? post pictures of navy food please

[Anonymous No.12684591]

>>12684543
25lbs of ginger bread

[Anonymous No.12684594]

>>12684543
Ham loaf Im sure the sailors enjoyed this

[Anonymous No.12684613]

The cheese goes under the patty according to the navy

[Anonymous No.12684630]

>>12684613
>beef cheeseburgers
SNEED

[Anonymous No.12684648]

Spicy chili

[Anonymous No.12684653]

>>12684594
A little bland but otherwise a solid, basic recipe.

[Anonymous No.12684675]

>>12684653
The book has an emphasis on nutrition and calories. Based on the sample menus the sailors would have eaten good

[Anonymous No.12684730]

>>12681962
Maybe I interest you in Townsends? It's 18th century, may be a bit too old for you: https://www.youtube.com/channel/UCxr2d4As312LulcajAkKJYw

[Anonymous No.12684770]

>>12683524
Such a thing exists?

[Anonymous No.12684857]

>>12684675
And just like that I wish I had a diet this varied. I think I'm gonna start eating lunch at the cafeteria of the local university.

[Anonymous No.12685601]

>>12684730
no, fuck off shill.

[Anonymous No.12685629]

>>12683269
>This book breaks everything down so even the dumbest draftee can make really good food

From the stories my coworker tells about his time in the Navy, some of those dudes can barely read.