One of the biggest treasures I have found online is from Michigan State University. It’s a site called Feeding America and features over 70 American cookbooks from the late 18th to early 20th century. I really can’t begin to tell you how much computer space I have in old cookbooks. If only I could have physical copies of them ALL.
Here’s one of the first I found (and tried recipes from). Please consider investigating the old cookbooks that are out there still. They can be invaluable, especially since they teach us so many things we have lost over the generations.
Miss Parloa’s New Cookbook: A Guide to Marketing and Cooking. New York:
C.T. Dillingham, 1882, c. 1880.
Here are just some of the recipes, which are fantastic!
Salt Fish Recipes
Pickled Beets
Description
What I love about this recipe is, it easily allows you to adjust it simply based on the quantity of beets you have! This is rare!
Ingredients
Per Each Beet
Instructions
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Cut boiled beets in slices. Lay these in a large glass jar or earthen pot.
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For every beet, put in one slice of onion, on tablespoonful of grated horseradish, six cloves, and vinegar enough to cover.
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The beets will be ready to use in ten or twelve hours. They will not keep more than a week.