Cook Books on CD ROM

This CD contains 87 cook books, books about distilling and brewing, and books about food, many from the 19th century, but also earlier works, including one from the time of King Richard II.

Intended for use with PCs (Windows or Linux) and recent Macs (OS X), these books are in plain-text format, organized for easy access.

You can see suggestions on how to get the most out of your plain-text books on CD ROM at our home Web site. Use the back button on your browser to return here.

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Table of contents:

Cook Books

Medieval, Renaissance, and 16th, 17th, and 18th Centuries

• The Accomplisht Cook or the Art and Mystery of Cooking, 1685
• Acetaria, a Discourse of Sallets by John Evelyn, 1699
• American Cookery or the Art of Dressing Viands, Fish, Poultry and Vegetables and the Best Mode of Making Pastes, PUffs, Pies, Tarts, Puddings, Custards and Preserves and all Kinds of Cake by Amelia Simmons, 1796
• Chocolate or an Indian Drink by Captain James Wadsworth, 1652
• The Closet of Sir Kenelm Digby Knight Opened [17th century recipes]
• The Compleat Cook, 1658
• Early English Meals and Manners, edited by Frederick Furnivall [collection of excerpts from old books]
• English Housewifry Exemplified in Above 450 Receipts by Elizabeth Moxon, 1764
• The Forme of Cury: a Roll of Ancient English Cookery, by Samuel Pegge, compiled about 1390 by mastercooks of King Richard II
• Mrs. Eales's Receipts, Confectioner to Her Late Majesty Queen Anne, 1733
• Old Cookery Books and Ancient Cuisine by W. Carew Hazlitt
• A Queen's Delight or the Art of Preserving, Conserving, and Candying, 1671
• The Queen-Like Closet of Rich Cabinet stored with all manner of rare receipts by Hannah Wolley, 1672

19th and Early 20th Centuries

• 365 Foreign Dishes: a foreign dish for every day in the year, 1908, anonymous
• 365 Luncheon Dishes, 1902, anonymous
• The American Frugal Housewife by Mrs. Child, 1832
• The Art of Living in Australia, Together with three hundred Australian cookery recipes and accessory

kitchen information by Mrs. H. Wicken, Lecturer on cookery to the Technical College, Sydney, by Philip E. Muskett, 1893
• The Belgian Cook Book, edited by Mrs. Brian Luck, 1915
• Cassell's Vegetarian Cookery by A.G. Payne
• Chocolate and Cocoa Recipes by Miss Parloa, principal of the School of Cooking in Boston, and Home-Made Candy Recipes by Mrs. Janet McKenzie Hill, 1909
• The Community Cook Book, Winter St. Baptist Church, Haverhill, MA, 1914
• The Cook's Decameron:  A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes, by

Mrs. W. G. Waters
• Domestic Cookery, Useful Receipts and Hints to Young Housekeeprs by Elizabeth Lea
• Directions for Cookery by Miss Leslie, 1840
• Dr. Allinson's Cookery Book, Comprising Many Valuable Recipes by T. R. Allinson, 1915
• The Easiest Way in Housekeeping and Cooking by Helen Campbell, 1893
• Eating in Two or Three Languages by Irvin S. Cobb, 1918
• The Elegant Art of Dining: Bohemian San Francisco, by Clarence Edwords, 1914
• Everyday Foods in War Time by Mary Swartz Rose, 1918
• Favorite Dishes: a Columbian Autograph Souvenir Cookery Book, with over three hundred autograph recipes, and twenty-three portraits, contributed by the board of lady managers of the World's Columbian Exposition, complied by Carrie V. Shuman, Chicago, 1893
• Fifty Salads by Thomas Murrey, 1885
• Foods that Will Win the War and How to Cook Them by C. Houston Goudiss, 1918
• For Luncheon and Supper Guests: Ten Menus, More than One Hundred Recipes by Alice Bradley, 1923
• Good Things to Eat, as Suggested by Rufus, a Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, etc. by Rufus Estes, 1911
• The Healthy Life Cook Book by Forence Daniel, 1915
• How to Cook Fish by Olive Green
• Ice Cream, Water Ices, Frozen Puddings by Mrs. S.T. Rorer
• The International Jewish Cook Book, 1600 Recipes, by Florence Greenbaum, 1919
• The Italian Cook Book: the Art of Eating Well, compiled by Mrs. Maria Gentile
• The Jewish Manual or Practical Information in Jewish and Modern Cookery, 1846
• Joe Tilden's Recipes for Epicures, 1907
• A Little Cook-Book for a Little Girl by Caroline French Benton, 1905
• The Little Tea Book, compiled by Arthur Gray, 1903
• Many Ways for Cooking Eggs, by Mrs. S.T. Rorer
• Mary at the Farm and Book of Recipes Compiled During Her Visit Among the Pennsylvania Germans by Edith Thomas, 1915
• La Mejor Cocinera: Recetas de Cocina by Calleja
• Miss Parloa's New Cook Book: a Guide to Marketing and Cooking, by Maria Parloa, principal of the School of Cooking in Boston
• Mrs. Wilson's Cook Book by Mary Wilson, 1920
• My Pet Recipes, contributed by the ladies and friends of St. Andrew's Church, Quebec, 1900
• The New Dr. Price Cook Book, 1921
• A Plain Cookery Book for the working Classes by Charles Francatelli
• Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894
• Reform Cookery Book: up-to-date health cookery for the twentieth century, over 300 recipes by Mrs. Mill, 1909
• Salads, Sandwiches and Chafing-Dish Dainties by Janet McKenzie Hill, 1909
• School and Home Cooking by Carlotta Greer, head of the Department of Foods and Household Management, East Technical High School, Cleveland, OH
• Science in the Kitchen by Mrs. E.E. Kellogg, 1893
• Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie of Philadelphia, 1832
• Simple Italian Cookery by Antonia Isola
• Things Mother Used to Make, 1914, by Lydia Guerney
• Traite General de la Cuisine Maigre by Auguste Helie, in French
• The Virginia Housewife or Methodical Cook by Mrs. Mary Randolph, 1860
• The White House Cook Book by Mrs. F.L. Gillette and Hugo Ziemann (steward of the White House), 1887
• Women's Institute Library of Cookery
• volume 1 -- Essentials of Cookery; Cereals; Bread; Hot Breads
• volume 2 -- Milk, Butter, and Cheese; Eggs; Vegetables
• volume 3 -- Soup; Meat; Poultry and Game; Fish and Shell Fish
• volume 4 -- Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies, and Puddings; Pastries and Pies
• volume 5 -- Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving, and Pickling; Confections; Beverages; The Planning of Meals

Brewing, Distilling, and Alcoholic Beverages

• The American Practical Brewer and Tanner by Joseph Coppenger, 1815
• The Art of Making Whiskey by Anthony Coucherie, 1819
• The Cultivation of the Native Grape and Manufacture of American Wines by George Husmann, 1866
• The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director, 1767
• Facts about Champagne and Other Sparkling Wines by Henry Vizetelly, 1879
• The Practical Distiller by Samuel McHarry, 1809
• A Study of American Beers and Ales by L.M. Tolman, 1917

Other Books about Food

• Cabbages and Cauliflowers: How to Grow Them by James J.H. Gregory
• Carving and Serving by Mrs. D.A. Lincoln, 1906
• Culinary Herbs by M.G. Kains, 1912
• The Food of the Gods, a popular account of cocoa by Brandon Head, 1903
• Food Guide for War Service and at Home, 1918
• Food and Health [a Pinkham little book]
• Food Remedies: Facts about Foods and Their Medicinal Uses by Florence Daniel
• The Gourmet's Guide to Europe by Lieutenant-Colonel Newnham-Davis and Algernon Bastard, 1903
• How to Prepare and Serve a Meal and Interior Decoration by Lillian Lansdown
• Human Foods and Their Nutritive Value by Harry Snyder, 1908
• Toasts and Forms of Public Address by William Pittenger
• A Treatise on Adulterations of Food, and Cullinary Poisons. Exhibiting the Fraudulent Sophistications of bread, beer, wine, spiritous liquors, tea, coffee, craem, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic ecomony. And Methods of Detecting Them by Fredrick Accum