The Cookery Blue Book

The Cookery Blue Book, compiled by the Society for Christian Work of the First Unitarian Society of San Francisco, offers a fascinating glimpse into late 19th-century American cuisine. This collection of recipes provides insights into the culinary practices and ingredients popular during that era. From classic dishes to regional specialties, the book showcases the diverse flavors that shaped American cooking.

Originally published in 1891, this volume is more than just a cookbook; it is a historical artifact that reflects the social and cultural context of its time. Food enthusiasts, historians, and anyone interested in the evolution of American culinary traditions will find this book a valuable and engaging resource. Discover the tastes of a bygone era and experience the culinary heritage of San Francisco through the pages of The Cookery Blue Book.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.