Cooking

{"content":{"id":1569,"title":"Daily Link","body":"\u003cp\u003e\u003ca href=\"https://blog.archive.org/2008/03/03/vintage-cookbooks/\"\u003eArchive.org runs down some of their most interesting vintage cookbooks\u003c/a\u003e, including \"Food for the invalid and the convalescent\".\u003c/p\u003e","publication_date":"2020-08-16T12:00:00.000Z","created_at":"2020-08-15T00:39:46.000Z","updated_at":"2020-08-15T00:39:59.000Z","user_id":1,"rating":null},"tags":"\u003ca class=\"changeable-title\" href=\"/q?tag=books\"\u003ebooks\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=cooking\"\u003ecooking\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=daily_links\"\u003edaily_links\u003c/a\u003e"}

Daily Link

Archive.org runs down some of their most interesting vintage cookbooks, including "Food for the invalid and the convalescent".

{"content":{"id":1563,"title":"Daily Link","body":"\u003cimg src=\"/uploads/4d6.jpg\" class=\"tall\"\u003e\r\n\u003cp\u003eI've been obsessively skimming through weird cookbooks on archive.org and from the public library in the last couple years. What I have found is that most cookbooks before the original Joy of Cooking were terse and totally lacked details. Some gave you vague directions but no measurements and no idea of what you were getting. The recipes are brutally difficult and, when you finish, you get something mysteriously more bland than any of the constituent ingredients.\u003c/p\u003e\r\n\u003cp\u003eOthers, \u003ca href=\"https://archive.org/details/bakershandbook00schu/page/n8/mode/1up\"\u003elike this one from 1895\u003c/a\u003e, are mainly just lists of ingredients. Notice how the recipes tend to ask for ~3 cups of flour and 20-30 eggs, as well as nice things like ammonia. I can't imagine baking them would be fun, but I am drawn like a magnet to things with names like \"Sham Confect\" (5 lbs. sugar and 20 eggs whites).\u003c/p\u003e\r\n\u003cimg src=\"/uploads/4d7.jpg\" class=\"tall\"\u003e\r\n\u003cp\u003e(This picture's been floating around the interent. My edition only has the instructions, not the pictures)\u003c/p\u003e\r\n\u003cp\u003eOld editions of Joy of Cooking are absolutely insane and probably not like the book your mom had. It started with dozens (hundreds?) of virgin cocktails and there are pages of gruesomely-detailed roadkill recipes. It was written around the same time as Minnie the Moocher and is somehow the cooking equivalent. On the other hand, it is very easy to follow and it seemed to kick of a 70-year trend of better-quality cookbooks.\u003c/p\u003e","publication_date":"2020-08-10T12:00:00.000Z","created_at":"2020-08-08T17:28:41.000Z","updated_at":"2021-05-29T20:06:37.000Z","user_id":1,"rating":null},"tags":"\u003ca class=\"changeable-title\" href=\"/q?tag=pictures\"\u003epictures\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=daily_links\"\u003edaily_links\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=design\"\u003edesign\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=food\"\u003efood\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=cooking\"\u003ecooking\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=the_thirties\"\u003ethe_thirties\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=the_nineties\"\u003ethe_nineties\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=twentieth_century\"\u003etwentieth_century\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=nineteenth_century\"\u003enineteenth_century\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=animals\"\u003eanimals\u003c/a\u003e"}

Daily Link

I've been obsessively skimming through weird cookbooks on archive.org and from the public library in the last couple years. What I have found is that most cookbooks before the original Joy of Cooking were terse and totally lacked details. Some gave you vague directions but no measurements and no idea of what you were getting. The recipes are brutally difficult and, when you finish, you get something mysteriously more bland than any of the constituent ingredients.

Others, like this one from 1895, are mainly just lists of ingredients. Notice how the recipes tend to ask for ~3 cups of flour and 20-30 eggs, as well as nice things like ammonia. I can't imagine baking them would be fun, but I am drawn like a magnet to things with names like "Sham Confect" (5 lbs. sugar and 20 eggs whites).

(This picture's been floating around the interent. My edition only has the instructions, not the pictures)

Old editions of Joy of Cooking are absolutely insane and probably not like the book your mom had. It started with dozens (hundreds?) of virgin cocktails and there are pages of gruesomely-detailed roadkill recipes. It was written around the same time as Minnie the Moocher and is somehow the cooking equivalent. On the other hand, it is very easy to follow and it seemed to kick of a 70-year trend of better-quality cookbooks.

{"content":{"id":1116,"title":"Yum, Man","body":"\u003cimg src=\"/uploads/3b2.jpg\"\u003e","publication_date":"2020-02-21T00:00:00.000Z","created_at":"2020-02-12T19:55:54.000Z","updated_at":"2020-08-15T00:38:23.000Z","user_id":1,"rating":null},"tags":"\u003ca class=\"changeable-title\" href=\"/q?tag=pictures\"\u003epictures\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=old_memes\"\u003eold_memes\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=food\"\u003efood\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=twentieth_century\"\u003etwentieth_century\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=the_seventies\"\u003ethe_seventies\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=cooking\"\u003ecooking\u003c/a\u003e"}

Yum, Man

{"content":{"id":362,"title":"18-11-11 Weekly Links","body":"\u003cul\u003e\r\n\u003cli\u003e\r\n\u003ca href=\"http://www.weirduniverse.net/blog/comments/zucchini_pineapple\"\u003eHow to make pineapple from zucchini\u003c/a\u003e\r\n\u003c/li\u003e\r\n\u003cli\u003e\r\nModern Windows still has \u003ca href=\"https://threadreaderapp.com/thread/1058676834940776450.html\"\u003ea relic from 1974\u003c/a\u003e.\r\n\u003c/li\u003e\r\n\u003cli\u003e\r\n\u003ca href=\"https://soundcloud.com/handsomerambler/11-hannibal-and-eric-andre-have-a-deep-conversation-about-philosophy-and-eugenics\"\u003eEric Andre on Hannibal Buress' podcast\u003c/a\u003e\r\n\u003c/li\u003e\r\n\u003cli\u003e\r\n\u003ca href=\"http://www.startstopgo.com/\"\u003estartstopgo.com\u003c/a\u003e by \u003ca href=\"https://www.newrafael.com/websites/\"\u003eRafael Rozendall\u003c/a\u003e\r\n\u003c/li\u003e\r\n\u003c/ul\u003e","publication_date":"2018-11-11T00:00:00.000Z","created_at":"2018-11-08T16:22:16.000Z","updated_at":"2018-11-10T19:04:23.000Z","user_id":1,"rating":null},"tags":"\u003ca class=\"changeable-title\" href=\"/q?tag=weekly_links\"\u003eweekly_links\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=cooking\"\u003ecooking\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=programming\"\u003eprogramming\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=operating_systems\"\u003eoperating_systems\u003c/a\u003e \u003ca class=\"changeable-title\" href=\"/q?tag=tv\"\u003etv\u003c/a\u003e"}

18-11-11 Weekly Links