Procecssing and Preparation


Procecssing and Preparation


This section includes about 20 cookbooks selected from the Wilbur Special Collections extensive Vermont cookbook collection for their representation of different points along the home-cooking chronology, from fully scratch cooking with a Yankee emphasis to the introduction of packaged products and the expansion of global flavors and recipes seen in cookbooks.

In addition this section includes interviews, excerpted recordings and articles on aspects of food production from butter-making, to cheese production, to cellaring and canning vegetables and fruits. These mostly refer to historical processes, although there are a few items that talk about the renewed interest in some of these types of processing, showing that older foodways have become new again.

Collection Items

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.

A 1946 report of research done on daily chores of farm-wives including meal preparation, dishwashing and baking. Details on meals (p. 39-49) and baking (50-52).

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.

Within chapter on farm vacations: "That Dream of Home: Northern New England and the Farm Vacation Industry, 1890-1900" re types of foods the tourism bureau recommended serving, 157-162.

1925 - story of group who help spread the word/practice of canning with price list - vegetables, fruits, meats, jellies

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

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…

116-122 - "Adjustment to Frontier Conditions" chapter includes good food/agriculture details of late 1770s settlers/homesteaders. Detail on corn, dariy cows, hogs, venison, bear, plumping mills to grind corn before grist mills, vegetable gardens,…

How to make better cave-aged Cheddar in Vermont with technical and historical perspective.
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