20 Cookbooks that Feed My Passion for "Foods from Before My Time"

Not sure when I became obsessed with “foods from before my time”. It’s not like we consciously made an effort to eat “old-timey food” when I was growing up.

We did, however, have a reverence for History. Whether it was American History, Costa Rican History, Medieval History, Greek Mythology, it didn’t matter. I had an appetite for reading about the people of those times and places. I thought about how interesting people were and wondered why most books didn’t give more than a mere mention of the foods that were eaten or why they were important to the ages.

When I was 10 years old, my fifth-grade teacher asked me to enter a writing contest. I wasn’t exactly thrilled to do more work but when she told me it was for the Daughters of the American Revolution (DAR) Student Writers Contest, I jumped at the chance to write about “what it’s like being a 10 year old Dutch girl in Colonial Times.” In it I wrote about the chores that I and the other children performed, of course, but also about the type of food I prepared with my fictional mother, having found a few books on the colonial era at the library. It was pretty good essay for a 10 year old, and I tied for First Place in my age group. I still have the paper.

Later, near the end of my college days, I was already becoming known as The Gothic Gourmet. Midnight dinner parties were a thing to me, always with a nod to an older time. Once I graduated, I wanted more out of my kitchen fetish, so I took classes from a former chef from The Lodge at Pebble Beach. That helped me to put a little skill and a lot of understanding of mise en place into “my life with a chef’s knife”.

Beyond having more fun on the culinary side, that class helped me to understand cookbooks better. Before that I would only make a recipe that had 5 or fewer ingredients - and forget it if it had anything to do with a broiler.

After that class though, I could pick up a cookbook and be able to envision the processes, what the outcomes could look like. In a way, this is what unlocked the mystery of Ancient Foods for me.

Being a history buff, a Foodie, an internet personality, and a book hoarder inevitably led me to my small collection of Cookbooks that help me to enjoy the context of “before my time” repasts.

So here they are. I’ve listed them in order of year published plus a short reason why I love each one.

20 Cookbooks that Feed My Passion for “Foods from Before My Time”

This book vibes with my belief that foods can heal and that in older times there was a better understanding of the relationship between the body and what goes into the body. Beyond broth and gruel, this very old edition discusses liquid foods, peptonized foods, farinaceous foods, foods containing alcoholic stimulants, an array of semisolid foods, solid foods, and even raw foods. The health benefits are briefly discussed in the begins of the chapters, and as an oyster lover, I was enamored of this description, “Most of their nutriment is contained in their albuminous juices… so it is advisable to serve the soft portions only” to children and invalids. The section on Oysters starts on page 148 and the Oyster Omelet on page 156 really stood out to me even though I prefer my oysters to be raw.

It’s all about entertaining and dining in the 1940s – theme parties, menus, and recipes abound and there is even a chapter on party Games. Many recipes are elaborate, even elegant, but there are a large number of simple or inexpensive recipes that carry the day as well. There is really something for everyone in this cookbook. The Baked Sole Supreme on page 38 is a delicious dish with a name that harkens back to the time.

Here’s collection of Mid-Century recipes (with some old favorites included) that are simple, straightforward, and stylish. This book was written by the daughter of Joseph H. Pendleton, Major General, United States Marines. I don’t know if she was famous because her father was the namesake of Camp Pendleton oOr from publishing cookbooks, but she was a well-known Foodie in her day. A good example of the time is the Shrimp Vegetable Mold on page 49. A familiar gelatin salad.

The resurgence of Edwardian entertaining during the late 50s and 60s is on full view in this cookbook. During those decades, the Edwardian Era was still within recent history. It was nostalgic and attainable. Being farther removed as we are, causes this to now feel on the outer edge of recent history. I was intrigued by the chapter called Potted Meats and Cheeses where I found this gem of a recipe: Potted Pheasant on page 53.

Dinner Party ideas that lend themselves nicely to hip Cocktail Parties - this is another Mid-Century gem of a cookbook. Organized by dinner themes like A Roman Dinner, Guest Participation Dinner, Sukiyaki Dinner, Teen-Agers Buffet, and A Venison Dinner for Gourmets, dinner was certainly more fun back then. The Spiced Corned Beef Glazed in Cranberry Wine Sauce on page 148 is part of the New Year’s Eve Supper Party. Yes, please!

I just keep rolling with a theme here! In the Edwardian Age, folks seemed enamored of aspic and in the Mid-Century, it was gelatine that became all the rage. Call it aspic or gelatine, I LOVE IT! In this 49 page booklet, Knox® goes all in on their unique, unflavored gelatine creations “that are like ‘still shots’ taken from a TV film…” They aren’t wrong! From a new take on the classic Waldorf Salad on page 16 to my new favorite Mincemeat Chiffon Pie on page 34, there is something Gel for everyone. The one I will be trying next is the Corned Beef and Slaw Salad on page 26. Did I mention, I LOVE gelatine?!

This is the ever-famous cookbook of Vincent Price written by his daughter. It easily bridges historically elegant restaurant cuisine with the darkly attractive fact that Mr. Price was a cult Horror Hero in his prime. Steak Moutarde Flambe (Flamed Mustard Steak) on page 137 and Pomme de Terre Macaire (Sauteed Baked Potato) on page 268 are fabulously delicious. There are so very many recipes, it will take me a lifetime to make all of them.

“Shhh… you will deflate the Souffle!” That meme, and the belief that Souffles are complicated, are burned to the consciousness of multiple generations, but this cookbook shows you just how relevant Souffles are in this age. Eggs are back in(!) and it wouldn’t take much for the Keto population to tweak these classic and simple recipes. Described as “a change from Yorkshire pudding”, the Beef-Broth – Horseradish Soufflé on page 40 is a must try!

The idea of seasonal eating is as ancient as it gets and this cookbook lines up menus for all seasons and occasions. It is an English cookbook and based on how the English view seasons, so it is REALLY English. A good share of it will be familiar and also unfamiliar to American Foodies. Casserole of Hare on page 105 is one I’m tempted to try though it is hard to resolve the use of sugar in the recipe. There are a lot of challenges for me in this cookbook and still I pour over it.

#10

This cookbook has several small sections throughout that offer details about the historical context of the times. This allows the recipes to shine through with perspective especially by presenting the original recipe followed by the modern equivalent. Is there anything more English than Bubble and Squeak on page 180? I’m still trying to figure out what “mushroom or walnut ketchup” is. It’s a head scratcher for me. And I like that.

#11

This cookbook is exactly what the title says – recipes for cooking Wild Game. That’s about the oldest food out there. Of course, included are recipes for venison and boar, pigeon and quail and pheasant, goose and water fowl, and rabbit. More interesting were recipes for caribou, antelope, moose, and bear! Many of these I won’t get a chance to try, but reading the recipes illustrates that knowing your cooking techniques will create meaningful meals from any meat. For example, I love to cook Chicken Fricassee so the recipe for Squirrel Fricassee on page 36 was enlightening. Find this book if you can. You have been warned! But really, there are many very elegant dishes in this cookbook. Might be a treasure to a homesteader in your life.

#12

This book is all in on the 1970s-style crock pot cooking that still prevails today. Today’s slow food is real food movement really started back then, and I wonder if this cookbook had something to do with that. Easy and interesting, I liked the Czech Stew with Gherkins on page 13.

#13

This is a most fascinating historical look at Medieval foods, feasts, and everything in between. You immediately get the flavor when you check out some of these chapter subtitles: The Characteristics of Medieval Food; Medieval London’s Market Laws and Larcenies; Medieval Londen’s Polluted Water; Medieval Food and Character. The last third of the book has over 100 recipes including Vyland de Ciprys Ryalle (Spiced Minced Chicken Relish) on page 177. Minced chicken, cloves, cinnamon, raisins, honey, dry white wine… It’s a sensory delight!

#14

Okay. This strange cookbook is very real. It is witchy – like ancient wisdom old crone witchy. With witch illustrations and quippy gossips about local witches in the area. Recipes range from food and drink, and also medicinal and advice. An example of the latter is the “Kirk Tay Party – not so much a recipe, more a way of life” on page 18. It starts with a simple menu to serve at the party, evolving into the tale of the party, introducing a bit of 15^th century history, and ending with the statement that, “These days the nearest witches are those in the shop across the way.” Dandelion Beer on page 41 is delightful with additional commentary about Elderflower Champagne and Elder Tonic Tea. Worth a look if you can find it.

#15

It is Shakespearean… I mean Elizabethan… so I love it but I do feel it’s missing a little bit of charm that some of the other cookbooks possess. The recipes have the original name followed by the original text followed by the modern equivalent. For this time period, I believe sauce is the key to flavor, so Sauce for a Roast Capon or Turkie on page 50 would be a good sample of the age.

#16

It’s shocking to me that I have only one cookbook on colonial cooking. That said, this is pretty great. One of the surprising things in the book was the recipe for making Ice Cream on page 110, followed by the recipe for how to make Ice Cream in a freezer, and then the Instructions for MAKING the freezer. Incredible! They had freezers in colonial times.

#17

ROME! The center of the Universe! Presented in Latin, translated into English, AND followed by the modern recipe, this cookbook is a real delight! My favorite chapter, VI Soups and Porridges, speaks to me as does Chapter X Desserts Mensa Secunda. The Egg Pudding on page 160 features honey, pine nuts, milk, and PEPPER.

#18

This was my first introduction to verjus. Silky smooth, exotic tasting at first since it’s less common to cook with in the USA. About drove me crazy trying to find it, but when I did, it changed me. The first recipe I made was Chicken with Verjuice (sic) on page 86. It is said that verjus is the prevailing flavor of medieval cuisine!

#19

I’m a Shakespeare nut. They could have said the cookbook was about The Bard barbequeing hot dogs and I would have bought it. Instead, the author presents an elegant and modern take on Elizabethan era foods. Very accessible. Duck Breast with Gooseberries, on page 129, is an elegant Sunday dinner.

#20

Very modern book about one of the other most ancient foods there is. The rediscovery of bone broth as healing food makes this the ideal book for exploring that potential. It features techniques for making various broths and ways to use in these broths in recipes. My favorite, though, is the chapter at the end of the book about making Tallow starting on page 150.

BONUS #1

It was the required book from my cooking class days. This Cordon Bleu edition is a truly professional cookbook, teaching timeless culinary techniques. I used it every week for two years and I still view it as my kitchen bible. My favorite is Chapter 14: Understanding Fish and Shellfish starting on page 335. It sits right next to my Better Homes and Gardens New Cook Book.

BONUS #2

Better Homes and Gardens was founded in 1922 so you know that a lot of these recipes are classic and comfort foods. I remember my parents having this cookbook on hand and it seems everyone I talk to about cookbooks has a Better Homes and Gardens story or favorite recipe. Too hard to list all the greats but Chicken and Dumplings on page 401 and Peanut Butter Cookies on page 194 are two recipes I use this cookbook for. A MUST HAVE!

From first foods to ancient Rome. From Medieval times to Mid-Century. When it comes to food, I am definitely influenced by history. And TV. Yep! My love for Chicken Fricassee comes from Bugs Bunny, soufflés from 60s sitcoms, and a desire to be a gourmet from Vincent Price as Egghead in the original Batman TV series.

Beverly Van Pelt

March 17, 2025

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