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Old Cookbooks
Posted on 4/7/23 at 8:42 am
Posted on 4/7/23 at 8:42 am
I have found myself looking for older cookbooks unless I am into a niche that I need something recent or I want a cookbook from an old established restaurant. However, I like older cookbooks, I think everything seems to be a spin anyway of the past when cooking Cajun, Creole, Italian, etc. This week I was given a 1979 Antoine’s Cookbook. After a quick glance it definitely has a large number of recipes. I will need to compare it to the Antoine’s cook book I have of recent times.
Does anyone else find older cookbooks more interesting than newer ones for recipes?
Does anyone else find older cookbooks more interesting than newer ones for recipes?
This post was edited on 4/7/23 at 11:12 am
Posted on 4/7/23 at 12:39 pm to NOLATiger71
I have a small collection of southern living cookbooks.
Posted on 4/7/23 at 2:57 pm to NOLATiger71
I collect cookbooks and have a lot of really old ones. I tend to gravitate to Junior League or church cookbooks. The stuff people really cooked in whatever time and place the book is from.
Posted on 4/7/23 at 3:17 pm to NOLATiger71
The public libraries often have impressive collections of cookbooks, new and old. I’ve checked them out and scanned the recipes I liked.
Posted on 4/7/23 at 4:13 pm to NOLATiger71
I have one titled Mary Land's Louisiana Cookery. Here's are some recipes...
Squirrel Head Potpie
Boil ten squirrel heads until tender in just enough water to cover. Make pie crust and line casserole. Place a layer of heads and some juice. Dot with butter and sprinkle with salt and pepper. Make another layer of heads, juice, and more pie crust straps. Cook in oven for one-half hour. (Serves six.)
Owl
Pick, clean, and marinate in vinegar and oil overnight. Parboil, then dust with flour, and fricasse until done, adding water or marinade.
Chipmunk
Dress the animal and remove kernels. Sprinkle with with orange juice and rub with butter. Parboil ten minutes. Braise in hot grease. Add hot orange juice and minced raw ham. Simmer for twenty minutes. Add a little orange wine and let steep. (Serve two per person.)
Also has recipes for Muskrat Casserole and Possum Louisiana Style.
Squirrel Head Potpie
Boil ten squirrel heads until tender in just enough water to cover. Make pie crust and line casserole. Place a layer of heads and some juice. Dot with butter and sprinkle with salt and pepper. Make another layer of heads, juice, and more pie crust straps. Cook in oven for one-half hour. (Serves six.)
Owl
Pick, clean, and marinate in vinegar and oil overnight. Parboil, then dust with flour, and fricasse until done, adding water or marinade.
Chipmunk
Dress the animal and remove kernels. Sprinkle with with orange juice and rub with butter. Parboil ten minutes. Braise in hot grease. Add hot orange juice and minced raw ham. Simmer for twenty minutes. Add a little orange wine and let steep. (Serve two per person.)
Also has recipes for Muskrat Casserole and Possum Louisiana Style.
Posted on 4/7/23 at 6:56 pm to Jake88
quote:
(Serve two per person.)
My favorite line, but all of that is outstanding.
Posted on 4/8/23 at 8:43 am to Twenty 49
quote:There should be one in Shreveport with an extensive collection. How much is out for public consumption I don't know.
The public libraries often have impressive collections of cookbooks, new and old. I’ve checked them out and scanned the recipes I liked.
My Grandmother's 1st cousin who I have written of here before (the OT at least) was the 3rd woman admitted to Tulane, the 2nd to graduate, the 1st with a professional degree, and spent her entire career as the head pharmacist at Confederate Memorial/LSU-S.
She lived with another old spinster who was the head dietician at Christus Highland even though they lived about block from Schumpert. The old mansion belonging to the friend had the 2nd floor converted into a library and they collected cookbooks (and sterling silver collectors spoons) from around the world as well as locally and everywhere in between. Upon the death of Miss Agnes Allen the private library was donated to the public library and her inheritors sold the house which became the 1st AIDS hospice in Shreveport.
To describe the collections of these old ladies would take pages. My sister inherited about 1300 collectors spoons that were appraised in 1990 at over $250k in value. We have in use some of their handmade throw rugs today in Mom's house. And Sis has a display of custom made glass racks full of demitasse cups/saucers (I think it was 280 sets) in her dining room. I inherited a sterling silver coin collection and legal tender both (Franklin Mint Bicentennial, complete with the walnut and velvet case). Anyway, that library of cookbooks was huge and survives somewhere today unless the library system sold it.
Posted on 4/8/23 at 9:29 am to NOLATiger71
I remember one my mom had when I was a kid, it contained a recipe for pot roasted grobeck. I’ll see if it still exists next time I visit.
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