About This Site

All of these recipes come from the early 1900s.  They are taken from my personal collection of antique cookbooks and magazines.

I have tried to keep them as original as possible.  Because of this, you may notice that they are explained a little differently from the recipes you read today.

For example, modern ingredients and cooking methods will not be in these postings.  Also, old-time ovens didn’t always have temperature controls.  The cook had to be familiar enough with her oven to gauge the cooking time.  So many of the baking recipes will just say “moderate” oven or “hot” oven or something like that.

If you have diet restrictions, such as a need for low-fat foods, you will need to substitute ingredients.  Many of these recipes call for real butter or real cream.  Some call for salt pork or fat drippings.  I sometimes change those in the recipes, but not always.

That being said, I hope you enjoy these recipes.  Most of them are easily adaptable to our modern cooking style.  You may find that cooking from “scratch” is not nearly as difficult as you thought.  And it’s probably much more economical!

Thanks for being here and enjoy the recipes!