1999 - Local historical society history of community plus recipes with first-person memories of daily life and eating before refrigeration and supermarkets, and with woodstoves. Includes biog portraits of women, mostly born in late 1800s, whose…
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.
1940 - compiled by women's club and includes ads for dairy/milk. Interesting mix of traditional from-scratch recipes and recipes depending on packaged products . Recipes include Kool-Aid as well as grape juice made from mashed grapes; Spry pie shell…
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…
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,…
Barre Ethnic Heritage Assoc. 1999 - with chronology of arrival of different groups from 1788 Yankees to 1845 Irish to 1903 Lebanese to 1916 Finns to 1950 Italians. Recipes from red borsch to tiramisu to Danish meat patties to grape-nut pudding.…
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…
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.
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…
