Browse Items (40 total)

a little history on the Gilfeather turnip and good variety of recipes

1885 - From St. Johnsbury benefit for church, but recipes from New England and other parts of Vermont. Classic of its time with poor man's pudding (French-Canadian), how to cure ham with proportions for 100 pounds meat), puddings, pickles.

p. 51-54 "what they ate" includes details on bean porridge, fish (fresh and preserved), game, root vegetables, wheat, dairy

recipes using "America's incomparable natural Cheddar known country-wide as 'store cheese.'" Recipes include molded ham and cheese salad (15), deviled ham (canned) and cheese casserole (19), curried cheese and lima beans (18), cheese mincemenat…

variety of apple recipes but nothing on varieties (possibly shows they had become generic by this time)

A 1950 advisory bulletin, now that 20% of Vermont families have "freezing facilities", on how to freeze, retain nutrition of frozen vegetables and varieties best to freeze.

2008 - Recipes and food lore from Native Abenaki Hawk clan in Brownington with intro and memories/anecdotes from chief Lone Cloud. Includes details on acorn meal, wild sage bread, frog's legs, moose, muskrat, pigeon, fiddlehead fern stew, Emptyin's…

1942 - First cookbook from Louise Andrews Kent, renowned Vermont Life cooking columnist. Her inimitable approach blending useful tips and lore - horehound candy (81), apple-tree cheese (94, fresh hung from tree), fried salt pork with sour cream gravy…

The Maple Recipe collection offers a unique glimpse at the variety in maple sugar and maple syrup use over the last half-century, as it is prominently featured in a range of dishes, from the sweet to the savory. The collection includes entrees, side…

A 1934 report of research done in farm kitchens where meal preparation was analyzed and recommendations made for improved processes and kitchen floor plans. With diagrams and details on typical meals.