Vintage Cookbook
Posted on Wednesday, January 14th, 2009 at 3:29 amVintage Cookbook
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 VINTAGE BOSTON COOKING SCHOOL COOKBOOK 1945 COOK BOOK  US $4.99
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 THE SERVICE COOK BOOK NUMBER TWO RARE Vintage 1935 US $5.69
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 Vintage 1973 Betty Crockers Do Ahead Cookbook Spiral US $5.99
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 2 Vintage Betty Crocker Cookbooks Folder of 6 Bklets US $2.99
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 HOLLY FARMS COMPLETE CHICKEN COOKBOOK VINTAGE 1984 US $1.99
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 San Angelo Texas Vintage Local Cookbook 1940 Methodist US $9.99
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 Vintage appliance cook book lot 10 books Frigidaire US $4.99
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 Betty Crockers Bisquick Cookbook Vintage 1973 US $1.99
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 Vintage 1984 Betty Crocker Cookbook US $16.99
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 VINTAGE THE PERDUE CHICKEN COOKBOOK FRANK PERDUE2 US $.99
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 2 VINTAGE UNIQUE Diet Weight Loss Cookbooks US $2.99
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 VINTAGE MICHIGAN FARM BUREAU WOMEN COOKBOOK SPIRAL HTF US $9.99
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 RARE Vintage Cookbook Pennsylvania Dutch Culinary Arts US $7.99
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 VINTAGE 1949 THE FIRESIDE COOK BOOK BY JAMES A BEARD US $9.99
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 RARE Vintage Cookbook Recipes from Anico Insurance Co US $7.99
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 Vintage Cookbooks Lot of 12 1953 thru 1997 US $.99
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 VINTAGE McCalls Cook Book FIRST edition 1st ed 1963 HC US $7.99
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 WARING BLENDOR COOK BOOK vintage blender recipes 1964 US $.99
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 YOU AND YOUR FOOD R White vintage cookbook 1961 US $2.99
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 Favorite Recipes of Indiana Vintage Cookbook 1964 US $4.99
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 VINTAGE COOKBOOK SMALL MEALS FOR COMPANY Elaine Ross US $1.99
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 VINTAGE COOKBOOK CUTCO WORLDS FINEST CUTLERY US $1.99
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 VINTAGE COOKBOOK PLEASURES OF ITALIAN COOKING US $2.99
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 VINTAGE COOKBOOK THE ART OF FINE BAKING Paula Peck US $2.99
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 RARE VINTAGE COOKBOOK COLLECTION VOL 1 DISK 250 BOOKS US $8.99
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 RARE VINTAGE COOKBOOK COLLECTION VOL 2 DISK 240 BOOKS US $8.99
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 VINTAGE COOKBOOK EAT BETTER LIVE BETTER Readers Dig US $2.99
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 VINTAGE COOKBOOKPAUL BOCUSES FRENCH COOKING US $3.25
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 VINTAGE COOKBOOK THE BUSINESS OF CARVING By Bill Rhod US $2.99
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 VINTAGE COOKBOOK Madame Wongs Chinese Cookbook US $2.99
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 VINTAGE COOKBOOK 1927 ANYONE CAN BAKE US $7.99
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 VINTAGE COOKBOOK Michel Guerards CUISINE MINCEUR US $2.99
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 vtg Cooks Catalog cookbook Holy Trinity Monastery 1968 US $8.00
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 The Copco Pots Pans Cookbook Vintage COPCO Brochure US $5.99
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 PRIMITIVE VINTAGE HANG TAGS COOKBOOKS US $4.50
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 VTG 1933 Frigidaire Recipes Cookbook Pastry Deserts US $6.99
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 Casserole Cookery Cookbook By Marian Tracy vintage US $2.00
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 Vintage Our daily Bread Cookbook by Stella Standard US $3.00
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 Vintage 1978 The New Magic Of Microwave Cookbook US $1.00
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 13 Vintage Cook Books booklets Old RECIPES WOW 1930s US $8.00
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Sweet Emergency Recipe Substitutions for Molasses and Granulated, Powdered or Brown Sugars
It's a treat baking sweets, but running out of a crucial recipe ingredient can really gum up the works. Knowing an ingredient 's "equivalent" or substitution can save the day. Many cake and cookie recipes can be adapted by using modern sweeteners if you don't have ingredients called for in vintage cookbooks or grandma's desert recipe. Today, Mom helps cooks in the kitchen with recipe tips on granulated, brown and powdered sugars, honey and molasses.
Granulated Sugar - Most sugar is made from sugar cane or sugar beets. The plants are juiced, the liquid is boiled several times to separate out the molasses and the remaining clear liquid is crystallized into the familiar white granules on our tables. If you don't have 1 cup granulated sugar use 1 cup packed brown sugar OR instead of 1 cup granulated sugar use 2 cups powdered sugar.
You can also substitute sweet syrups for granulated sugars, but you'll need to remove some of the liquid in your recipe to maintain the correct moisture level. If you are baking it helps to add a leavening agent like baking soda. If you don't have the soda and you are not baking, then you can probably leave it out and still be ok. But this may effect texture and cooking times, so keep a closer eye on your creation.
If you don't have 1 cup granulated sugar use 1 cup honey + 1/4 tsp soda and reduce the liquid in the recipe by 1/4 cup. Honey is sweeter than granulated sugar. Or, instead of 1 cup granulated sugar use 1 1/2 cups molasses plus 1/4 tsp baking soda and reduce the liquid in the recipe by 1/4 cup. 1 pound (package) granulated sugar = about 2 1/4 cups granulated sugar.
Powdered Sugar - Superfine or powdered sugar is granulated sugar that has been spun into a powder. Used for a slightly smoother texture especially in frostings and fluffy meringues. When measuring you'll need slightly more powdered to make up for its fine grain. If you don't have 2 cups powdered sugar use 1 cup granulated. 1 pound (package) of powdered sugar = about 3 1/2 cups powdered sugar, unsifted (not packed).
Confectioner's Sugar - Confectioners sugar has been processed past the powdered sugar phase, into an even finer powder. Today the terms are used interchangeably, so check your packaging.
Brown Sugar - Brown sugar or sugar in the raw, has slightly more brown syrup, or molasses than white granulated sugar and is slightly less sweet. As a result, brown sugar has a smokier flavor and darker color. Golden brown sugar has less molasses than dark brown sugar. The two can be used interchangeably, but note the darker sugar will have a richer flavor and color and is generally better if you're cooking pork.
If you don't have brown sugar use granulated sugar instead using the exact same measurements. You can also make brown sugar by combining 1 cup sugar with 1/2 cup molasses, but this may throw off the liquid in your recipe, so be careful using this substitution when baking cakes.
Brown sugar will remain soft if it is kept in an airtight container. To soften brown sugar place it in an ovenproof container and warm at 250 degrees until soft, or microwave on high for 30 seconds at a time until soft. Use it immediately as it will be harder than before when it cools! A 1 pound package of brown sugar equals about 2 1/4 cup firmly packed brown sugar.
Molasses - Molasses has a dark, sweet, smoky taste. It is created during the sugar refining process. Molasses is slightly less sweet than granulated sugar. Until sugar prices fell in the 1930's molasses was the primary sweetener in American kitchens. Sulphur dioxide is sometimes used to make molasses sweet. The term 'unsulphured molasses' just means sulphur was not used in the creation of your molasses and it should be the lightest and sweetest type. Measuring molasses is easier (and more accurate) if you grease the measuring cup first with a little cooking spray or butter. One 12 fluid ounce jar of molasses equals 1 1/2 cups. One cup equals 8 fluid ounces.
If you are making a vintage recipe I heartily recommend you spring for a jar of molasses. Molasses is the secret ingredient in many cookies, cakes, ham glazes and BBQ sauces. Granulated sugars will not taste the same. If you have a jar left over, you can use molasses in baked beans, ham, oatmeal, ice cream or added to syrup and butter on pancakes. One tablespoon of molasses provides 8% of your daily recommended iron and 4% of your calcium!
One cup of molasses equals1 cup honey. Bear in mind honey is sweeter than molasses and will change the flavor slightly. OR instead of 1 cup of molasses try 3/4 cup granulated sugar (brown is preferable) plus 1/4 cup water. The extra water (or other liquid) is called for to make up for the moisture in molasses. It is important to replace it if you're baking cakes or breads. Blackstrap molasses is the thickest, darkest and least sweet type of molasses and isn't recommended for baking.
Sugar Baking Tip: Baking relies on a bit more science than your average frosting recipe. Not only do the ingredients add flavor, they may also serve a specific function like making your cake rise, or binding ingredients together. For best results when baking, measure all your ingredients accurately; like leveling off your measuring cup with the edge of a knife and setting the cup on the counter when measuring liquids. When you resort to a substitution just be aware that your texture or flavor may be slightly different and cooking times may vary. Good luck and happy cooking! Visit Mom on the web at http://www.MomsRetro.com for more kitchen tips and cooking humor.
About the Author
Laura Zinkan is a freelance writer in California. She puts the Mom in MomsRetro.com with kitchen tips, humor and artwork on her website for busy cooks at http://www.MomsRetro.com. She also cultivates a gardening website at http://www.theGardenPages.com with plant profiles, growing tips and lore about succulents and California native plants. Copyright 2009 by Laura Zinkan (LauraZinkan.com). This article may be reprinted as long as author credit is given with a website. All rights reserved.
How much is my antique microwave worth?
I recently bought a house and I thought the oven was weird. I looked closer today and realized its a 1956 Tappan vintage microwave. It is in immaculate condition and has the original baking tray and cookbook. It still works.
I think this was the first ever consumer microwave.
This is what it looks like: http://www.wisconsinhistory.org/museum/artifacts/archives/002396.asp
It could be vintage, but the criteria for antique is to be 100 years old...
at least your question got my attention!
Try auctioning it on ebay... at least you will get an idea on the price.
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Antique Gold with Scrolls Book or Cookbook holder Sale Price: $32.00  |
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13.5 inches high. This one is metal with an antique gold look. So practical, and so easily decorative. Add instance 'ooomph' to a room and wait for the admiring comments! |
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Gourmet Stacks of Cookbooks Photograph, Unframed Print (18x24-inch) Sale Price: $125.00 |
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Starting in the 1970s, Time-Life published The Good Cook, a 28-volume set of cookbooks geared toward taking a skilled home cook to the next level (26 volumes are pictured here). Celebrated cook and writer Richard Olney acted as chief consultant for the books, each of which tackled a single topic (Poultry, Candies, etc... |
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Children at the Hearth: 19th Century Cooking, Manners & Games List Price: $5.95 Sale Price: $2.86 Used From: $2.28 Average Rating:  |
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Eat your way back in time and enter the world of American children as they lived 150 years ago. Sample foods, folklore and games found in the parlors of the wealthy, the boarding houses of the working class, and the cabins on the western frontier... |
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Vintage Paper Crafts List Price: $14.95 Sale Price: $8.35 Used From: $8.58 Average Rating:  |
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Old notebooks, discarded postcards purchased from a flea market, sheaves of sheet music, yellowed newspapers with foreign language text: Learn new ways to give virtually any piece of old paper vintage charm... |
Antique and vintage cookbooks
