165 of Virginia Tech’s Newman Library’s collection of thousands of rare and antique cookbooks just went digital. Most of the books stem from the late nineteenth century and many illustrate the trend toward scientific home making, or home economics. Browse the entire list HERE.
Some of the highlights include:
Edward Smith’s Foods. New York: D. Appleton and Company, 1873.
Maria E. Rundell. A New System of Domestic Cookery: Founded Upon Principles of Economy. Philadelphia: Carey and Hart, 1844. (Mentioned in my post of August 21, 2009.)
Mary J. Lincoln. Boston School Kitchen Text-book: Lessons in Cooking for the Use of Classes in Public and Industrial Schools. Boston: Little, Brown, c1909.