A collection of historical cookbooks that give us a delicious peak into the past. Beyond recipes, many of them provide a code of conduct as well as describe how to use products commonly found in markets of the time.
click on the cookbook title to read the book online
By Joseph Dommers Vehling
By Emil Hiss, PH. G.
*This one is an exciting find because it contains recipes (using essential oils) for health concerns.
Angelina Maria Collins
New York: A.S. Barnes & Company, 1857
By Artemas Ward
New York, 1911
By Tunis Gulic Campbell
Boston: Coolidge and Wiley, 1848
By Victor Hirtzler
Chicago Ill., The Hotel Monthly Press 1919
By Maria Gentile
New York: Italian Cook Book Co., 1919
By Jane Eayre Fryer
Philadelphia, The John C. Winston Co., 1912
By Ella Eaton Kellogg
Chicago: Modern Medicine Publishing Co., 1893
By Mrs. F.L. Gillette
The digital archive of America’s important and influential American cookbooks from the late 18th to early 20th century.