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Supreme Vintage Cookbook Library, Vol 2, 372 Books, Baking, Desserts DVD

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Learn all about cooking in the classic sense, with this collection of vintage cookbooks.  Each book is in high resolution PDF format.

 

 

The Supreme Cookbook Library
372 Vintage Cookbooks Volume 2

Also including books on curing and preparing meat, as well as canning foods!

  Vintage Cookbooks Library Vintage Cookbooks Library Vintage Cookbooks Library Vintage Cookbooks Library

Learn all about cooking old school!

Vintage Cookbooks Library Vintage Cookbooks Library Vintage Cookbooks Library Vintage Cookbooks Library

A must have resource for any cooking fan!

Vintage Surgical Instruments Library

All books are PDF format that you know and trust, for easy reading and printingNo unknown or strange file formats!

Please ensure you have the latest copy of Adobe Reader installed on your machine (it is free online).

FORMAT NOTICE: This disk is only for use in your computer's drive!  It will NOT play in the DVD Player hooked up to your TV or in your car!

(SAMPLE PAGE VIEWS)

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Vintage Cookbooks Library

 

Vintage Cookbooks Library


Vintage Cookbooks Library


Vintage Cookbooks Library

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Vintage Cookbooks Library


 Vintage Cookbooks Library
 

Vintage Cookbooks Library
 

Vintage Cookbooks Library


Vintage Cookbooks Library


home canning



home canning



home canning

Learn all about cooking in the classic sense, with this collection of vintage cookbooks.  We are also including books on curing and preparing meat, and also home canning!

This collection on DVD contains 372 books, all in PDF format. 

Please note that this collection contains scans of old books, some of which were in poor condition before being rescued and digitized for posterity.  This means that you may see some pages with creases and tears that show up in the scans.

Publications List:

The Century Cook Book (1895), 752 pages
The Chinese Cook Book (1917), 229 pages
The Christ Hospital Cook Book (1914), 325 pages
The Church Cook Book (1908), 186 pages
The Comet 1910 Receipts (1910), 102 pages
The Common Sense Cook Book (1894), 170 pages
The Compendium of Cookery and Reliable Recipes (1890), 445 pages
The Complete Bread, Cake and Cracker Baker (1881), 391 pages
The Complete Confectioner (1864), 161 pages
The Cook and the Cupboard (1896), 189 pages
The Cook Book of Let-Overs (1911), 257 pages
The Cook Book (1896), 934 pages
The Cook County Cook Book (1912), 581 pages
The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877), 150 pages
The Cook’s Economical Book (1890), 243 pages
The Cook’s Economical Book (1918), 109 pages
The Cooks Guide (1907), 198 pages
The Cook’s Oracle (1830), 439 pages
The Cook’s Own Book (1832), 341 pages
The Corn Cook Book (1907), 68 pages
The Cottage Kitchen (1883), 294 pages
The Court of Honor Cook Book (1915), 129 pages
The Culinary Handbook (1904), 200 pages
The Delmonico Cook Book (1890), 519 pages
The Delta’s Best Cook Book (1900), 105 pages
The Dinner Year-Book (1878), 740 pages
The Dixie Cook-Book (1883), 743 pages
The Domestic Adviser (1880), 34 pages
The Dominion Home Cook-Book (1868), 141 pages
The Duplex Cook Book (1910), 68 pages
The Easiest Way in Housekeeping and Cooking (1893), 307 pages
The East Milwaukee Cook-Book (1917), 132 pages
The Eastern Shoe Cook Book (1919), 103 pages
The Eastman Way (1912), 172 pages
The Economy Cook Book (1910), 134 pages
The Eliot Cook Book (1880), 99 pages
The Enterprising Housekeeper, Suggestions for Breakfast, Luncheon and Supper (1898), 85 pages
The Eta Cook Book (1914), 176 pages
The Everyday Cook and Recipe Book (1900), 335 pages
The Every-Day Cook-Book and Encyclopedia of Practical Recipes (1889), 332 pages
The Exchange Cook Book (1892), 140 pages
The Faulkner Cook Book (1914), 182 pages
The Federation Cook Book (1910), 98 pages
The Fireless Cook Book (1909), 331 pages
The Flower City Cook Book (1911), 204 pages
The Fredonia Cook Book (1899), 129 pages
The French Cook (1822), 475 pages
The Friday Club Menus; a Cape Cod Cook Book (1912), 112 pages
The Gate City Cook Book (1915), 99 pages
The Genesee Valley Cookbook (1905), 117 pages
The Golden Age Cook Book (1898), 187 pages
The Golden Mean in Cookery (1884), 199 pages
The Golden Cook Book (1918), 135 pages
The Golden Rule Cook Book (1912), 336 pages
The Good Cheer Cook-Book (1889), 325 pages
The Graded Cook Book (1888), 619 pages
The Handy Cook Book (1917), 144 pages
The Handy Cook Book (1900), 258 pages
The Hartley House Cook Book (1901), 195 pages
The Hatfield Cook Book (1899), 186 pages
The Helping Hand Cook Book (1912), 360 pages
The Home Adviser (1911), 194 pages
The Home Cook Book (1881), 388 pages
The Home Cook Book (1905), 449 pages
The Home Guide a Book by 500 Ladies (1877), 168 pages
The Home Messenger Books of Tested Receipts (1878), 311 pages
The Home Science Cook Book (1902), 294 pages
The Homemade Cook Book (1885), 51 pages
The Hostess of To-Day (1899), 327 pages
The Hotel Book of Soups and Entrees (1883), 49 pages
The Hotel St. Francis Cook Book (1919), 450 pages
The Housekeeper and Gardner (1858), 259 pages
The Housekeeper Cook Book (1894), 775 pages
The Housekeeper’s Book (1837), 227 pages
The Housekeeper’s Friend (1879), 119 pages
The Hygia Cook Book, Cooking for Health (1905), 53 pages
The Hygeian Home Cook Book (1874), 88 pages
The Hygienic Cook-Book (1881), 53 pages
The Ideal Cook Book (1889), 203 pages
The Ideal Cook Book (1902), 610 pages
The Ideal Cookery Book (1889), 404 pages
The Illinois Cook Book (1881), 171 pages
The Imperial and Royal Cook (1809), 359 pages
The Institute Cook Book (1913), 594 pages
The International Cook Book (1906), 1078 pages
The Italian Cook Book (1919), 164 pages
The Iyanough Cook Book (1899), 96 pages
The J.C. Forkner Fig-Gardens; How to Serve Figs in the Home (1919), 94 pages
The Jewett Chafing Dish w/ a Collection of Recipes for Chafing-Dish Cookery (1896), 71 pages
The Junior Cook Book (1920), 260 pages
The Just-Wed Cook Book (1917), 106 pages
The Kenton Cook Book (1888), 181 pages
The Khaki Kook Book (1917), 93 pages
The Kitchen (1885), 109 pages
The Kitchen Companion (1869), 54 pages
The Kitchen Guide (1913), 200 pages
The Ladies’ Cook Book (1891), 102 pages
The Ladies’ Assistant (1786), 532 pages
The Ladies’ New Book of Cookery (1852), 500 pages
The Lakeside Cook Book (1878), 54 pages
The Lawrenceburg Baptist Cook Book (1913), 200 pages
The Little Confectioner, Containing Recipes (1876), 106 pages
The London At of Cookery (1811), 436 pages
The Magnolia Cook Book (1910), 131 pages
The Mansfield Cook Book (1890), 117 pages
The Master Book of Soups, Featuring 1,001 Titles and Recipes (1900), 248 pages
The Mendelssohn Club Cook Book (1909), 408 pages
The Metropolitan Cook Book (1918), 69 pages
The Mississippi Cook Book (1922), 123 pages
The Missouri Cook Book (1887), 187 pages
The Model Cook Book (1884), 420 pages
The Model Housekeeper (1911), 421 pages
The Modern Baker: A Compilation of Valuable Receipts Arranged in Convenient Form for Every Day Use (1903), 171 pages
The Modern Club Cook of Recipes (1921), 369 pages
The Modern Cook (1859), 581 pages
The Modern Cook Book and Household Recipes (1912), 1171 pages
The Morristown Cook Book (1900), 115 pages
The Myrtle Reed Cook Book (1916), 568 pages
The National Cook Book (1856), 309 pages
The National Cook Book (1896), 564 pages
The Negley Cook Book (1898), 202 pages
The New American Cook Book (1897), 389 pages
The New and the Old Cookery (1891), 77 pages
The New Annie Dennis Cook Book (1921), 406 pages
The New Bedford Practical Receipt Book (1859), 105 pages
The New Dixie Cook-Book (1889), 1292 pages
The New England Cook Book; The Latest and the Best (1905), 382 pages
The New England Cook Book (1912), 364 pages
The New Home Cook Book (1922), 154 pages
The New Household Discoveries (1917), 868 pages
The New Hydropathic Cook-Book (1857), 237 pages
The New Orleans Federation of Clubs Cook Book (1917), 182 pages
The New Practical Housekeeping (1890), 715 pages
The New York Cake Book Fifty Recipes by a Famous New York Chef (1904), 554 pages
The New World’s Fair Cook Book and Housekeepers’ Companion (1891), 67 pages
The North End Club Cook Book (1905), 169 pages
The Old and New Cook Book (1904), 321 pages
The Appledore Cook Book (1881), 243 pages
The Orange Judd Cook Book (1914), 329 pages
The Original Book, The Way to a Man’s Heart Choice Recipes (1916), 247 pages
The Original Buckeye Cook Book (1905), 696 pages
The Other Way Respectfully Dedicated to all Good Housewives (1899), 207 pages
The Otterbein Cook Book (1908), 168 pages
The Otterbein Cook Book (1916), 104 pages
The Paper Bag Cook Book (1911), 39 pages
The Pattern Cook Book (1890), 629 pages
The Peerless Cook Book (1901), 137 pages
The Peerless Pastry Book: Containing Recipes for Baking and Pastry Work (1910), 100 pages
The Pentucket Housewife (1882), 149 pages
The P.E.O. Cook Book (1922), 220 pages
The Peoples Cook Book (1882), 203 pages
The Peoples Home Recipe Book (1920), 268 pages
The Pet Cook Book (1878), 35 pages
The Philadelphia New Century Club Book of Recipes (1915), 262 pages
The Pilgrim Cook Book (1921), 168 pages
The Plain Sailing Cook Book (1922), 169 pages
The Practical Cook Book (1910), 168 pages
The Practical Cook Book (1917), 165 pages
The Practical Home Cook-Book (1892), 67 pages
The Presbyterian Cook Book (1902), 182 pages
The Presidential Cook Book (1906), 429 pages
The Press Prize Recipes, for Meats, Vegetables, Bread and Pastry (1889), 107 pages
The Priscilla Cook Book (1913), 53 pages
The Professed Cook (1776), 676 pages
The Progressive Cook Book (1893), 125 pages
The Pure Food Cook Book (1914), 486 pages
The Queen Cook Book (1893), 333 pages

+ 70 more cookbooks on the disk!!!!

Curing and Preparing Meat Publications:

Basic Food Preparation,
US Army Publication, 251 pages
Basic Food Storage Plan For One Year,
26 pages
Butchers, Packers & Sausage Makers Red Book,
by Geo G. Sayer, 1913, 138 pages
Dairy Production Requirements,
US Army Publication, 122 pages
Food Container Requirements, 
US Army Publication, 67 pages
Food Deterioration,
US Army Publication, 143 pages
Food Preparation Course,
US Army Publication, 85 pages
Handling The Hog from Start to Finish,
by "Westerner", 1910, 168 pages
Hints for Bologna Manufacturers & Pork Packers,
by F.W.A. Schneider, 1907, 40 pages
Home Pork Making,
by A.W. Fulton, 1900, 152 pages
How to Carve & How to Serve a Dinner,
1900, 68 pages
How to Kill & Bleed Market Poultry,
1915, 20 pages
How to Make Money with Hogs,
by F.D. Coburn, 1915, 68 pages
Meats, Poultry & Games,
by Edouard Panchard, 1919, 159 pages
Modern Practice of Canning Meats,
by G.T. Hamel, 1911, 100 pages
Poultry Processing Class 1,
US Army Publication, 43 pages
Poultry Processing Class 2,
US Army Publication, 69 pages
Practical Carving,
by Thomas Murrey, 1887, 46 pages
Preservation of Foods Class,
US Army Publication, 101 pages
Red Meats Class,
US Army Publication, 183 pages
Secrets of Meat Curing & Sausage Making,
B. Heller & Co., 1911, 312 pages
Secrets of Meat Curing & Sausage Making,
B. Heller & Co.,  1922, 312 pages
Shell Eggs Class,
US Army Publication, 146 pages
The Art of Carving,
by Thomas Hilliard, 1899, 60 pages
The Art of German Cooking & Baking,
by Lina Meier, 1922, 427 pages
The Butchers Manual,
by John Smith, 1890, 32 pages
The Cold Curing of Cheese,
by S.M. Babcock, 1903, 99 pages
The Curing of Meat & Meat Products on the Farm,
by H.H. Smith, 1923, 12 pages
The Hog, A Treatise, with Directions for Salting Pork & Curing Bacon & Hams,
by W. Youatt, 1855, 240 pages
The Manufacture of Preserved Foods & Sweetmeats,
by A. Hausner, 1902, 272 pages
The Modern Butcher,
by Jacob Boes, 1906, 168 pages
The Modern Packing House,
by D. Davis, 1921, 498 pages
The Packers and Refiners Encyclopedia,
1893, 304 pages
The Packers Encyclopedia,
by Paul Aldrich, 1922, 552 pages
The Whole Art of Curing, Pickling, and Smoking Meat and Fish,
by James Robinson, 1847, 204 pages
Waterfoods Class,
US Army Publications, 82 pages

Home Canning Publications:
A Little Preserving Book for a Little Girl,
by Amy L. Waterman, 1920, 210 pages
A Manual of Canning and Preserving,
by Theodora Carrell, 1919, 110 pages
A Manual of Home Making,
by Martha Van Rensselaer, 1919, 721 pages
A New American Manual on the Preservation of Fruits, Juices and Syrups of Fruits,
by L.H. Spear, 1868, 35 pages
A Practical Treatise on the Manufacture of Vinegar,
by William Brannt, 1914, 600 pages
A Revolution in the Kitchen,
by Mr. Hugh S. Orem, 1910, 27 pages
A Treatise on Food Conservation and the Art of Canning,
by Sherwood Snyder, 1917, 205 pages
American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods,
by C.A. Shinkle, 1912, 225 pages
Ayer's Preserve Book,
1893, 38 pages
Bacteriology, Applied to the Canning and Preserving of Food Products,
by Edward Duckwall, 1899, 162 pages
Balanced Meals with Recipes,
by Lake View Women's Club, 1917, 195 pages
Blits's Formulas,
1887, 12 pages
Breeding Chickens for Meat Production,
by V.S. Asmundson, 1950, 40 pages
Canned Foods Fruits and Vegetables,
by Florence Corbett, 1913, 16 pages
Canned Foods, How to Buy, How to Sell,
by John Lee, 1914. 241 pages
Canned Fruit, Preserves, and Jellies Household Methods of Preparation,
by Maria Parloa, 1904, 105 pages
Canning & Preserving of Food Products with Bacteriological Technique,
by Edward Duckwall, 1905, 469 pages
Canning and How to Use Canned Foods,
by A.W. Bitting, 1916, 195 pages
Canning and Preserving,
by S.T. Rorer, 1887, 82 pages
Canning Fruits & Vegetables,
by Edith L Elliot, 1936, 10 pages
Canning Fruits and Vegetables,
Dept of Agriculture, 17 pages
Canning in the South,
by Thomas Gamble, 1893, 91 pages
Canning Meat at Home,
Canada Dept of Agriculture, 5 pages
Canning Peaches on the Far,
by H.P. Gould, 1910, 40 pages
Canning, Preserving and Jelly Making,
by Janet Hill, 1915, 232 pages
Canning, Preserving and Pickling,
by Marion Harris Neil, 1914, 312 pages
Canning, Preserving, Pickling and Fruit Desserts,
by Jeanette Duyn, 1921, 216 pages
Care and Preservation of Food in the Home,
by Jennie Bear, 1916, 16 pages
Carving & Serving,
D.A. Lincoln, 1891, 64 pages
Children in Fruit and Vegetable Canneries, A Survey in Seven States,
by Ellen Matthews, 239 pages
Dainty Sweets, Ices, Creams, Jellies, Preserves,
by various chefs, 1913, 68 pages
Dehydrating Foods, Fruits, Vegetables, Fish and Meats,
by A. Louise Andrea, 1920, 235 pages
Disinfection and the Preservation of Food,
by Samuel Rideal, 1903, 504 pages
Everything for Canners, A Book of Reference,
by E.D. Fisher, 1891, 140 pages
Every Woman's Canning Book, The ABC of Safe Home Canning and Preserving,
by Mary Hughes, 1918, 106 pages
Fruit Growers Manual,
by Hemlow-Meriam, 1901, 85 pages
Fruits, Vegetables & Oysters Canning,
The Warfield Manufacturing Co., 1889, 68 pages
Home and Farm Canning,
by W.V. Cruess, 1916, 32 pages
Home and Farm Food Preservation,
by W.V. Cruess, 1918, 306 pages
Home Canning & Drying of Vegetables & Fruits,
by National War Garden Commission, 1919, 36 pages
Home Canning,
by W.V. Cruess, 1924, 39 pages
Home Canning by the Cold Pack Method,
International Harvester Company, 1917, 65 pages
Home Canning Recipes & Instructions,
by Butler Mfg Co., 1917, 18 pages
Household Bacteriology,
American School of Home Economics, 1907, 217 pages
Housekeepers Manual for the Preservation of Fruits, Vegetables,
L.P. Worrall & Co., 1870, 63 pages
How to Save Money on Food Home Canning, Preserving Without Sugar, Drying Fruits,
52 pages
Improvements in Methods of Pickling Olives,
by F. Bioletti, 1917, 8 pages
Interesting Facts and Valuable Information for Packers of Fruits, Vegetables and Oysters,
by S.D. Warfield, 1889, 66 pages
Laboratory Manual of Fruit and Vegetable Products,
by Cruess and Christie, 1922, 119 pages
Left-over Foods and How to Use Them,
by Elizabeth Hiller, 1910, 36 pages
Manual for Home Storage, Pickling, Fermentation and Salting Vegetables
1917, 12 pages
Methods Followed in the Commercial Canning of Foods,
by AW Bitting, 1915, 87 pages
Methods of Canning Fruits and Vegetables by Hot Air and Steam,
by Prof H.I. Blits, 1890, 530 pages
Mrs. M. T. Wellborn's Recipes for Preserving Fruits,
1874, 18 pages
Mrs. Shaw's Receipt Book and Housekeeper's Assistant,
by O.M. Shaw, 1878, 219 pages
Olive Pickling,
by Frederic Bioletti, 1906, 14 pages
Preservation of Food, Canning, Preserving, and Drying Eggs,
1917, 19 pages
Preservation of Food, Home Canning, Preserving, Jelly-making, Pickling, Drying,
by O. Hayes, 1919, 46 pages
Preserves and Pickles, Forty Recipes,
by S. Hurd, 1912, 26 pages
Preserving and Canning, A Book for the Home Economist,
by Emily Riesenberg, 1914, 110 pages
Preserving and Manufacturing Secrets,
by Frank M. Reed, 1874, 51 pages
Preserving and Pickling Two Hundred Recipes for Preserves, Jellies, Jams,
by Mary Mason Wright, 1917, 179 pages
Preserving at Home, A Book for the Home Economist,
Rand McNally & Co., 1921, 32 pages
Preserving Vegetables by Salting, Drying, and Storing,
USDA, 1918, 16 pages
Recipes for the Preserving of Fruit, Vegetables, and Meat,
by E. Wagner, 1908, 154 pages
Save It for Winter,
by F.F. Rockwell, 1918, 252 pages
Science and Experiment as Applied to Canning,
by O.L. Deming, 1902, 170 pages
Standardization of Cherry and Blackberry Preserves and Blackberry Jelly,
by Hazel Cameron, 1930, 26 pages
Successful Canning and Preserving, Practical Hand Book for Schools, Clubs, and Home Use,
by Ola Powell, 1919, 449 pages
Text Book of Meat Hygiene,
by Richard Edelmann, 1939, 484 pages
The Art & Mystery of Curing Preserving & Potting,
1864, 204 pages
The Art of Canning and Preserving as an Industry,
by Jean Pacrette, 1900, 215 pages
The Art of Preserving Animal & Vegetable Substances for Many Years,
by Appert, 1920, 148 pages
The Canning and Preserving of Fruits and Vegetables in the Home,
by George Carver, 1912, 8 pages
The Canning of Fishery Products, Showing the History of the Art of Canning,
by John Cobb, 1919, 247 pages
The Canning of Foods, A Description of the Methods Followed in Commercial Canning,
by A.W. Bitting, 1912, 78 pages
The Canning of Fruits and Vegetables Based on the Methods in Use in California,
by Justo Zavalla, 1916, 236 pages
The Canning of Peas, Based on Factory Inspection and Experimental Data,
by A.W. Bitting, 1909, 33 pages
The Composition of Canning Tomatoes,
by L.G. Saywell, 1932, 32 pages
The Economical Cook Book,
by Mrs Jane Warren, 1890, 239 pages
The Frugal Housewife,
by Susannah Carter, 1802, 139 pages
The Home Pickling of Olives,
by W.V. Cruess, 1948, 7 pages
The Lakeside Cook Book a Manual of Recipes for Cooking, Pickling, and Preserving
1878, 52 pages
The London Art of Cookery,
by John Farley, 1811, 438 pages
The Modern Process for the Preservation of All Alimentary Substances,
by H.W. Brand, 1838, 132 pages
The Preservation of Food,
by E. Goodrich Smith, 1857, 106 pages
The Preservation of Food in the Home,
by Louise Stanley, 1914, 42 pages
The Secrets of Canning, A Complete Exposition of the Theory and Art of the Canning Industry,
by Ernest Schwaab, 1890, 173 pages
The Story of Canning and Recipes,
National Canners Association, 1910, 41 pages
The Use of Stearin as a Food Preservative,
by Edward Williams, 1906, 8 pages
The War Garden Victorious,
by Charles Pack, 1919, 262 pages
Tin Salts in Canned Food & Canned Shrimp,
USDA, 1911, 14 pages
Uncle Sam's Advice to Housewives,
by Vera Connolly, 1917, 384 pages
Vegetable Gardening and Canning, A Manual for Garden Clubs,
by Nolan and Greene, 1917, 99 pages
Vinegar Manufacture & Preservation of Fruits, Vegetables, Meat, Fish & Eggs,
by W. Brannt, 1914, 610 pages
War Food, A Practical and Economical Methods of Keeping Vegetables, Fruits and Meats,
by Amy Handy, 1917, 93 pages
Wartime Canning Jams and Jellies,
by Canada Dept of Agriculture, 1943, 15 pages
What Mrs. Fisher Knows About Old Southern Cooking, Soups, Pickles, Preserves,
by A. Fisher, 1881, 77 pages


  • Model: CA-E36

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