While going through some old photos with my mother we came across some old cookbooks, mostly numerous versions of the Metropolitan Cook Book and Royal Baking Cook Book, published by an insurance company and baking powder producer, respectively. I found it interesting to see the types of food made, old technique and now uncommon ingredients. Some dishes don’t exist in their old form because they have been improved upon, others because we are lazy or because no one can find a particular ingredient. Good luck even finding beef suet around Atlanta. The books are from 1911 to 1927. I’ve included a few photos below that may or may not be worth checking out.
This recipe for soup calls for one pound of meat, three cents of soup greens, one penny worth of barley, and noodles.
“A high-priced article may have little food value, while a low-priced article may have high food value.”
True that.
“Cookery for the Sick”.
Wow, I’d heal right up if I had to eat Wine Whey, which consists of scalded milk and wine. I think they call that “Prison Wine” now.
Mmmm, cream toast. I still prefer biscuits and gravy. This must be a yankee cookbook.
Some egg recipes, including “Plain and Fancy Baked Eggs” and “Scotch Woodcock”, the latter sounding like a bechamel sauce with chopped hard boiled eggs, ham, and spices.
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