Grandma S Little Black Book Of Recipes From 1910

This little black book was discovered in an attic in 2015. The typed recipes and instructions are a direct translation of the handwriting seen in the photographs on each page. To preserve its authenticity, no extra instructions have been added. The cover is a photograph of the actual book (with title added.)Bring your tablet into the rural English kitchen of 1910. Relive the tastes and smells of an age where there were no microwave ovens or digital scales. Back then, cooking was done on a Yorkshire Range.The book was compiled before the First World War when young women visited each other's houses swapping recipes, as well as catching up on the latest gossip. Funny little markings on some of the recipes, ( a cross "X" with a dot between each line ) was a star rating, four dots being the best.The recipes included instructions like "place the chocolate and sugar into a bowl and warm by the fire, stirring until melted" ( you will probably pop them into a microwave for a few seconds )The hand written recipes contain simple ingredients available at that time. Self raising flour was not in common use, baking powder was used with plain flour.UK measurements are used; oz, lbs. and pints. Gills and quarts are given as mL and fluid ozs. Also terms like "bake in a quick oven" are used, a handy guide to all modern settings is given on the "Conversions" page.This is not a book for the complete novice. You won't find any "preheat the oven to 200° " instructions. Their skills were not only in baking, but also maintaining the oven at a constant temperature, remember the heat came from the coal and wood, no thermostatic controls or glass fronted oven in doors existed back then.However, if you can bake scones and know by looking at things when they are "done," you will enjoy experimenting as they did, adapting the recipes to your own taste.Above all......enjoy the taste of yesteryear !!

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

I discovered many of Grandma's recipe books in a shoe box while rummaging around in my attic in 2015, where they had remained untouched for over over 35 years. When I showed one to my daughter, who is a keen baker and has many recipe books, she immediately took out her phone and took a photo of the recipe for Chocolate Tartlets. On her next visit she came with a tin containing the results, they were delicious. She asked to see the book again and took another photo of Drop Scones, it turned out they were easy to make. The seed was set to for me to try and publish some of Grandma's recipes. I decided to photograph each recipe individually, then type the ingredients and instructions. The first "Grandma's Little Black Book of Recipes from 1910" was published later that year. During the pandemic of 2020, I found myself being confined to the house, I decided to put my time to good use and revisit the shoe box containing Grandma's little black books of recipes and notes. "More of Grandma's Little Black Book of Recipes from 1905 to 1927" was created. Relive the tastes and smells of an age where there were no microwave ovens or digital scales. Back then, cooking was done on a Yorkshire Range. The books were compiled by young women who visited each other's houses, and loved swapping favourite recipes, as well as catching up on the latest gossip. Therefore, you will see handwriting here other than Grandma's. Their recipes used simple ingredients that were available at the time, including isinglass, suet and gelatine. This is not a book for the complete novice. You won't find any "preheat the oven to 200°C" instructions. Grandma's skills would not only have been in baking, but also maintaining the oven at a constant temperature. Remember the heat came from the coal and wood, no thermostatic controls or glass fronted doors in ovens existed back then. Grandma would feel the oven door knob to gauge the heat of the oven. However if you can make scones and know by looking at things when they are "done", you will enjoy experimenting as they did, adapting the recipes to your own taste. Since Grandma knew how to bake, she didn't include step-by-step instructions in each recipe, because she knew what to do, so no repetitive instructions were noted. The recipes included instructions like "place into a bowl and warm by the fire, stirring until melted", now you will probably pop them into a microwave for a few seconds. Self raising flour was not in common use, baking powder was used with plain flour, although some later recipes in this book contain self raising flour. UK measurements are used, oz, lbs, pints, gills and quarts, also terms like "bake in a quick oven". I have included comprehensive conversion pages to help anyone experimenting with these recipes with modern day equipment. UK measuring cups and spoon sets are readily available online. The typed recipes and instructions are a direct translation of the handwriting seen in the photographs on each page. No extra instructions have been added to preserve its authenticity. Spelling has been copied as written, for example, 'candid peel" and "castor sugar". The cover is a photo of the original book with titles added. Another look of what our ancestors ate, above all... enjoy the taste of yesteryear!

One of the neighborhood grandmothers used to tell my mother: “If Bobby wants to eat chocolate cake for breakfast...let him eat the cake...it has all the things that are good for him...eggs, flour, butter, milk, and chocolate!” Not exactly the advice of today, however the ladies of the Kingston Presbyterian Church must have agreed because over half of the 425 recipes in this cookbook are for desserts. Loaded with historic recipes, this cookbook is guaranteed to return you once again to your grandma's kitchen.To be sure that you get the same results that grandma did you will need to use period ingredients: real butter, cream, and so on, when using these recipes. Otherwise, they will not taste the same and some may not work at all. Old recipes were designed for use with unbleached flour and often will not work with bleached flour because of additives and bleaching agents that cause the flour to act differently. The recipes also may not work properly when you substitute modern ingredients for the use of lard in cooking. Old recipes also used different units of measurement than we do today. Standardized measurements did not appear until 1896. Where teaspoons or tablespoons are mentioned they are the spoons people ate or served with, a cup meant a teacup and a glass or tumbler was a small water glass. Readers are forewarned of other challenges to preparing these recipes. For instance, often the recipes are simply a list of ingredients without instructions. Cooking times and temperatures are a more modern invention and a recipe like the one for Beaf Loaf tells us to “Bake an hour and a quarter” but is silent as to the oven temperature. On the other hand, the recipe for Oyster Pie says to “bake in a quick oven” without mention to how long to bake the pie. Or, for that matter what a “quick oven” means. Other instructions like “cook until done” or “milk to make a batter” may also challenge readers aspiring to cook like their grandmother and/or great grandmother. Quite a challenge, but I am sure your grandmother will be there with you helping you recreate history!

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cook? Betty Crocker Lost Recipes is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren’t in today’s cooking repertoire—mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like “How to Throw a Hawaiian Tiki Party,” and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker’s history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients—think Beef Stroganoff, Chicken à la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks.

Celebrate the flavors of the classic recipes from the previous generations with this collection of old-fashioned vintage recipes. BLACK & WHITE EDITION Nostalgia is a powerful thing, and many of us would love to explore the decades of the 1900s. In this cookbook, we share with you some of the classics of each decade, from the 1920s through to the 1970s. Some will be foods you've heard of but might ever have tried, while others might be familiar to you already. Each recipe has a short description of its origin, making you discover the history behind the dishes that have been tried and perfected over time. This illustrated cookbook will show you the way our great grandmothers, grandmothers, and mothers used to cook food for their family. The recipes included here are from our family recipe boxes handwritten on cards and that have been passed down from one generation to the next. The dishes are heartwarming, healthy, and made every time with lots of love! Inside, you'll find over 50 delicious retro recipes including: Delightful breakfast recipes such as the German Pancakes and the Yankee Mush Awesome appetizer recipes like the Speakeasy Crab Dip and the Party Meatballs Satisfying chicken and poultry recipes such as the Chicken a la King and the Kentucky Hot Brown Wholesome beef, pork, venison and lamb recipes such as the Smothered Swiss Steak and the Sausage Stovies Bountiful seafood recipes such as the Tuna Casserole and the Normandy Trout Tasty vegetarian and side recipes such as the Creamed Peas on Toast and the Colcannon Heartwarming soups like the New England Clam Chowder and the Partridge Soup Luscious dessert recipes such as the Pineapple Upside-Down Cake and the Strawberry Chiffon Pie All recipes come with an image, a detailed list of ingredients, cooking and preparation times, number of servings and easy to follow step-by-step instructions. . Come down memory lane and prepare delicious vintage recipe your family members or friends will discover for the first time or spark pure joy from the wholesome flavors of their childhood! Let's start cooking! Scroll back up and order your copy today!

While the country’s soldiers were fighting in World War II, the women who stayed behind were making their own courageous—and delicious—contributions. Across the nation, women learned to do jobs formerly held by men while their husbands and sons served overseas. But on top of the extra responsibilities, they were still expected to cook hearty meals, set an attractive table and appear perfectly coiffed for dinner. “In essence, women were asked to work harder and harder, and they rose to the challenge,” author Joanne Lamb Hayes writes in this fascinating book. Grandma’s Wartime Kitchen shows us how our mothers and grandmothers coped with shortages and strict rationing of meat, sugar, butter, cheese and canned foods—all without electric dishwaters and other appliances we take for granted today. Quotes and reminiscences reveal a wartime world where families scrimped, adapted recipes, and even foraged for food. Part cookbook, part fascinating history, this collection contains more than 150 classic recipes that have been updated for today’s kitchens, as well as plenty of anecdotes, advertisements and advice from the time. You’ll find: · Recipes for Monday Meatloaf, Victory Pudding, Mother’s Fried Chicken, Apple Dumplings and more. · The U.S. government’s food rules and ration books. · Substitutes for rationed sugar and the recipes they inspired. Social life during wartime, including Defense Parties and a Thanksgiving dinner made with only wartime commodities. Lovers of traditional American fare will also want to check out Joanne Lamb Hayes' companion cookbook, Grandma's Wartime Baking Book.