Vintage Cookbooks from the 1920s to the 1960s
Trusty scored a haul of vintage cookbooks with the oldest dated 1929 through the most recent' edition from 1965. Explore how cookbooks evolved over time to match the needs of society - from the Great Depression through WWII to the party times of the 1950s and 1960s, hear some of the more interesting recipes and view the artwork and illustrations used to promoted them.
Recipe books include:
The Salad Bowl published by The Best Foods, Inc. copyright 1929
Three Meals a Day: Suggestions for Good Food at Low Cost published by Metropolitan Life Insurance Company, copyright unknown (likely 1930s)
Baker's Best Chocolate Recipes published by Walter Baker & Company, copyright 1932
Better Buymanship published by Household Finance Corporation, copyright 1934, revised 1938
Time for a Party published by General Foods, 1940
A Guide to Royal Success Baking by Royal Baking Powder, 1942
Recipes for Good Eating published by Proctor and Gamble, 1945
Betty Crocker Chiffon Cake Recipes and Secrets by General Mills, 1948
100 Prize Winning Recipes by Pillsburys, 1951
Recipes from the Borden Kitchen by The Borden Company, copyright unknown, likely 1950s
Creative Cookery with Chicken of the Sea Tuna by Van Camp Sea Food Company, 1964
Wonderful World of Cooking, volume 1, French by Harwood & Tjarden, 1965
Inspired by vintage cookbooks??? Join Trusty's Birthday Party Collaboration scheduled for 12 October 2021 with details described on this video:
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335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
335 Year Old How To Make An Excellent Pudding Recipe From 1685 - Glen And Friends Cooking
The recipe today on the old cookbook show is from the 1658 cookbook written by Robert May called 'The Acompliſht Cook'. This old cookbook is considered to be a pivotal work in the advancement of cooking in the late 1600s, the recipes reflect how the aristocracy was living and eating. This pudding recipe (pudding just means dessert) is pretty plain by the standards of today, but in the 1600s would have been a special treat. Looking at old cookbooks and classic recipes is a great way of tasting history in your own kitchen.
How To Make An Excellent Pudding:
Take crumbs of white bread, as much fine flour, the yolks of four eggs, but one white, and as much good cream as will temper it as thick as you would make pancake batter, then butter the dish, bake it, and scrape sugar on it being baked.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
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A Taste of Home (Part II): Recipes for Celebration
For many holidays, both distinctly “American” and traditionally Japanese, Japanese American families share meals specifically prepared for the occasion. From Oshogatsu (New Years) to Christmas, these flavors are closely tied to memories, festivities, and cultural practices. Even while incarcerated during WWII, Japanese Americans held on to their traditions and celebrations, highlighting their perseverance and the importance of joyful gathering even in difficult times.
In the second part of this series presented on December 13, 2020, we looked into how Japanese American cultural holiday traditions—such as mochitsuki (mochi making)—have adapted over time with JANM Curator, Emily Anderson, Ph.D, and got a glimpse of what items from our permanent collection reflect these stories with JANM Director of Collections Management and Access, Kristen Hayashi. Throughout, we heard firsthand from several generations of Japanese American home cooks about their own family holiday recipes and traditions. Audiences also learned how to cook the traditional first meal of the year, ozoni, with cookbook author and designer, Azusa Oda, in an easy cooking demo and tutorial.
This program is part of the series “A Taste of Home,” supported by the Consulate General of Japan in Los Angeles. Special thanks to Mutual Trading Co., Inc.; Takara Sake USA Inc.; and JFC International Inc. for their donations of products used in the program.
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A TASTE OF HOME (PART III): Dining Out in Japanese America
January 17, 2021 • 2 p.m.-3:30 p.m. (PST)
Japanese immigrants have worked in, owned, and sustained restaurants in the U.S. for over a century and Japanese restaurants continue to be as integral a part of Japanese America as home cooking. In this third and final part of A Taste of Home, we will examine the past, present, and future of Japanese American restaurants and dining through a conversation with Chef Akira Hirose and Jo Ann Maehara (Azay Little Tokyo) and Chef Niki Nakayama (n/naka) moderated by Professor Samuel H. Yamashita. We will also hear from graphic novelist Sam Nakahira on her new book on 1970s California cuisine and local food movements through the story of Bill Fujimoto and explore the legacy of Japanese cuisine and restaurants with a presentation of items from JANM’s collection.
RSVP REQUIRED HERE:
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Available at the JANM Store (10% discount for JANM Members!):
- Japanese Cookbook for Beginners by Azusa Oda:
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Programs like this are made possible by the generous support of JANM's members and donors. Become a member ( or consider making a tax-deductible gift so that we can continue to present more programs like these: Your support makes a difference. Thank you!
Japanese American National Museum
100 N. Central Ave.
Los Angeles, CA 90012
Frugal Living! Meal Plans From the 1940's! Vintage Cookbook!
Save Money! We compare meal pland from the 1940's with todays! Mini stock up food haul and bonus 1944 sour Cream Cookie recipe! Beat Inflation! Cook from scratch! Money saving hints and tips! Early retirement debt and mortgage free couple shows you how you can have an abundant and full life with less money! Living a debt free life is possible by simple budgeting and not over spending! Debt free living is within reach!
**CAUTION** As with any vintage cookbook some of the recipes may not meet up to modern food safety regulations. Please make sure you follow modern food safety measures, applications, and precautions if creating ANY vintage recipes.
Contact Me frugalmoneysaver@gmail.com
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Mailing Address:
Frugal Money Saver
P.O. Box 256
Jefferson Valley, NY 10535
Patsy’s Italian Family Cookbook | Sal Scognamillo | Talks at Google
Sal Scognamillo is the chef at Patsy's Italian Restaurant.
Founded in 1944 by Pasquale “Patsy” Scognamillo, Patsy’s Italian Restaurant has been in its current and only NYC theater district location (in the building next to the original site) since 1954. In almost 70 years of existence, Patsy’s Italian Restaurant has had only three chefs; the late Patsy himself, his son Joe Scognamillo, who has been at the establishment since the tender age of seven, and Joe’s son Sal, who has been manning the kitchen for the past 29 years.
More info about the book:
Moderated by Michael Kauffman.
They invited us to Fes ???????? Travel Morocco
Salam???? Bohemian Family!
We are in Fes Old Medina.
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