Browse Items (112 total)

First-persons memoir of butter-making in their childhoods: Pond from Richford June 11, 1986 (p. 1-5) and photos of equipment 6-7, Warden from Barnet. May 1985 (8-20)

1990 - Focus on hunted and foraged ingredients. Not much text but good variety recipes with some how-tos, e.g. 98 - how to collect and cook cattail shoots and prepare milkweed (scanned), eels, smelts, trout, big game: bear, moose, venison, foraged…

1963 - Classic Yankee recipes from prolific East Thetford-based author, ingredients, practices including home-churned butter/buttermilk, keeping dishes warm on the back of the stove, store cheese, how to freeze soup outside. Recipes with salt cod,…

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

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…

In the 1940’s, Robert M. Carter, of the University of Vermont Agricultural Experiment Station, conducted a study of hay harvesting techniques and costs in Vermont. This collection documents that work which resulted in several published studies and…

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…

This collection documents the history of maple research at the University of Vermont. Included in the collection is a selection of photographs from the archives of the Proctor Maple Research Center (PMRC), a field station of the Vermont Agricultural…

interview with Stanley Wilson, Derby, 1982 with detail on haying in 1930s on, p. 61-67 buttermaking

interview (1982) with Elaine Anderson of Newport details farm chores and typical food eaten on farm (p.12-15)