1984 - Example of late 20th century community cookbook that shares context for tradtl recipes. Community-style cookbook with recipes and first-person anecdotes e.g. ginger beer/switchel/sumac lemonade for haying (3-5), wild Jerusalem artichoke soup…
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.
1897 - Springfield. Includes ads for Horsford's baking powder "recommended by physicians" (and specified in some recipes) and a food market promising "Meat of all kinds. We keep constantly on hand Beef, Pork, Veal, Mutton, Ham, Tripe, Sausage,…
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…
Four-part series about one family's food cultivation and prepararation in the late 1800s with the Robinsons who lived in Ferrisburgh, where Rokeby Museum now exists. Based on journals, letters and other historical data. Includes details on Merino…
1982 - Written by a dairy farmer in Tinmouth with early history of Vermont settlement and information on foodways (unsourced) through community suppers, sugaring, hunting to "ethnic" contributions . Includes recipes from acorn bread to chicken pie…
2007 - Hooked on history of Shelburne Farms with themed Vermont ingredient chapters and history of each (milk, maple, lamb, venison, etc.) Some twists on classic recipes but mostly modern takes with local ingredients.
2000 - Self-published memoir starting in 1890 of author's grandmother on farm in Hydeville with daily farm life and recipes like salt pork with dandelion or cowslip greens (29) and butchering details (107) with recipes for sausage, head cheese,…
1941 - Pixley (real name Helen Elizabeth Tyler) includes a bit of Vermont history/lore - barrels of pork in brine in cellar, pie for breakfast, butternuts. Recipes in prose include “no” parsnip chowder, salt salmon with cream, hasty pudding, sour…
