Stepping Into the Past
A glimpse into the past, a snapshot of a past way of life- Cookbooks are amongst the most human documents to be produced for sale. Going back to the earliest American cookbooks it was the first time women were writing directly to women. Let’s add a little vintage cooking to our lives.
If you look into an old cookbook (and I highly recommend you do!), you’ll find not only recipes but advice on first aid, home keeping, and my favorite- menu planning.
I love to look at the old menus, along with descriptions of what makes a “balanced” diet and see the ideal. Obviously not everyone made these menus everyday, look at suggested menus in cookbooks today and you’ll get the same thing. Idealized menus, menus that suggest what we should aspire to.
But then cookbooks don’t just show a window into the past, they can be used now! A surprising amount of “balanced” meal ideas have stood the test of time and science. Plus, using some common sense, we can make these recipes. Cups, teaspoons, and tablespoons were standardized in 1896 by Fannie Merrit Farmer, of the Boston Cooking School. Ovens with regulated temperatures became common place around the end of the 19th century. So any cookbook written after that should be able to give instructions we can actually follow today with results like those from the time. There is even a film on YouTube from https://youtu.be/1Xm6liKGPpg discussing different cooking terms (please note that the tone is of the era). These fun, and often delicious, recipes can be made today.
Buying and Old Cookbook
The things to look for when buying an old cookbook are… -The Age – was it made in a time where measures are standardized and oven temperatures regulated? If you flip through you can also start to see what eras have foods you’d like. For instance, I never buy anything later than 1954 because food after that tends to get very convenience food heavy, and a tad gimmicky. -The Condition – Is it falling apart? Can you read it? -Types of Recipes – Does it have the kind of cooking you’re interested in? If you are into baking, maybe pick up one sponsored by a baking ingredient or mixer. I love the Sunbeam Mixmaster cooking pamphlet, delicious cookies and moist, lovely cakes. Another example would be Ruth Wakefield’s cookbook, inventor of the chocolate chip cookie!
A Little Common Sense
About common sense… When selecting an old recipe to reproduce, choose something that you like all the ingredients, if you choose a recipe with pimento, which you hate, then you really can’t blame the recipe when you don’t like the result. If you do try something a bit more adventurous, be reasonable, your salami salad in aspic may be fun to make, but may not be to modern tastes. Try stuff that when you read it sounds good. I tried Apple, Celery, and Coconut salad (I liked all the ingredients) even if it sounded weird and it is lovely, I make it regularly now. Remember it is like any other recipe you try, you gamble that you’ll like it based on ingredients you know you like.
All this to say – Loads of fun can be had (not to mention delicious food) from these old cookbooks and cooking pamphlets. There is even a bit of intrigue, I will be doing another post dealing with the competitive advertising pamphlets and even dip into – the Baking Powder Wars! See You Then!
