This digital collection features a broad spectrum of materials related to the production, packaging, and marketing of food, including advertisements, printed ephemera, recipe books, and photographs. Subjects represented in the collection include food additives and adulteration, flavoring essences, and safety standards, as well as food-adjacent topics such as sugar, monosodium glutamate (MSG), and margarine.
-
206 items
[Recipes and extracts on alchemy, medicine, metal-working, cosmetics, veterinary science, agriculture, wine-making, and other subjects]
- 1425 – 1450
This manuscript is a diverse and well-organized recipe collection with more than 520 different recipes on topics ranging from alchemy and medicine to solutions for simple household problems such as fleas. A direct…
-
Plate XIV: Various substances under magnification
- Part of The Microscope Made Easy
- 1743
As described on accompanying pages listed next to the illustrations, this plate illustrates various substances under magnification. Includes vinegar salts (figure I), salt after adding vinegar to crab eyes (figure II),…
- Author Baker, Henry, 1698-1774
- Publisher Dodsley, Robert, 1704-1764
- Engraver Wigley, J, Gravdot, H.
- Subject Baker, Henry, 1698-1774, Microscopy, Textbooks, Animalcules, Microscopes, Scientific apparatus and instruments, Vinegar, Saltpeter, Sugar, Ferrous sulfate, Salt springs, Saltpeter, Limestone
-
Le livre de tous les ménages, ou, L'art de conserver pendant plusieurs années, toutes les substances animales et végétales
- L'art de conserver pendant plusieurs années, toutes les substances animales et végétales
- 1813
Foldout engraving from Le livre de tous les ménages, ou, L'art de conserver pendant plusieurs années, toutes les substances animales et végétales.
- Author Appert, Nicolas, 1749-1841
- Engraver Gaitte, Antoine-Joseph, 1753-
- Subject Canning and preserving, Food--Preservation
-
3 items
A Treatise on Adulterations of Food, and Culinary Poisons
- 1820
The cover and title page are digitized from the first edition of this seminal work responsible for exposing dangerous adulterations to foods and beverages. Food and drug purity legislation followed later in the…
-
3 items
Culinary Chemistry: Exhibiting the Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food
- 1821
Title page and facing title page of Culinary Chemistry: Exhibiting the Scientific Principles of Cookery, With Concise Intructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades,…
-
A Treatise on Adulterations of Food, and Culinary Poisons
- 1822
The title page is digitized from the fourth edition of this seminal work responsible for exposing dangerous adulterations to foods and beverages. Food and drug purity legislation followed later in the nineteenth…
-
19 items
Notebook containing an advertisement for The Encyclopedia of Chemistry, Theoretical and Practical
- 1850
A notebook containing handwritten references to various recipes and uses for ingredients. The first page includes an advertisement for The Encyclopedia of Chemistry, Practical and Theoretical: Embracing Its Application…
-
174 items
Dyer's account book, Volume 1
- After 1855-Nov-29 – before 1864-Nov-10
The first of two highly legible British dyer's account journals. The journal lists recipes and the costs for materials used in the process of dyeing many kinds of cloth, "gum china blue," "sumac," "peachwood," etc.…
-
239 items
Dyer's account book, Volume 2
- After 1855-Nov-29 – before 1864-Nov-10
The first of two highly legible British dyer's account journals. The journal lists recipes and the costs for materials used in the process of dyeing many kinds of cloth, "gum china blue," "sumac," "peachwood," etc.…
-
Plate IX: Nitrogenized and Sulphurized Principles of Food
- 1856
Color plate depicts the nitrogenized and sulphurized principles of food. The elements of nutrition, including their source and composition, are illustrated.
This plate comes from the Chemical Atlas; or, The Chemistry…
-
Plate VIII: Ternary or Non-Nitrogenized Principles of Food
- 1856
Color plate illustrates the ternary or non-nitrogenized principles of food. The source and composition of the elements of respiration and calorification are represented. Includes vegetable acids, sugars and starches as…
-
152 items
Adulterations of Food; With Short Processes for their Detection
- 1874
Chapters cover food types commonly adulterated through the use of additives, with some additives being non-food items such as plaster of Paris, lead and brick dust. End of book features plate illustrations of common…
- Author Atcherley, Rowland J.
- Publisher W. Ibister & Co.
- Subject Food--Analysis, Food adulteration and inspection, Food additives
-
40 items
J.W. Colton's Choice Cooking Recipes, Preparations and Calendar for 1876-77
- Centennial Cook Book
- 1876
This cookbook produced by J.W. Colton was possibly distributed at the 1876 Centennial Exhibition given it is entitled "Centennial Cook Book" and features an illustration of the medal awarded to J.W. Colton for fruit…
- Author Colton, J.W. (Firm)
- Subject Cooking, American, Cooking, Cookbooks, Centennial Exhibition, Quacks and quackery
-
30 items
The Horsford Cook Book
- Circa 1877
Pocket-sized cookbook features recipes using Horsford baking powder including recipes for biscuits, rolls, muffins and short cakes.
- Publisher Rumford Chemical Works
- Subject Baking, Baking powder, Cooking, Rumford Chemical Works, Recipes, Baked products, Baked products industry
-
The Alchemist of the Past, and the Alchemist of the Present
- 1884-Apr-02
The scene depicts a character named Dr. Cashdown Mixer, Analytical Chemist collecting payments for items such as "Analysis Tea," "Analysis Coffee," and Analysis Oilymargarine" from a line of gentleman.
This cartoon…
-
Crystals of Fats, Butter, Beef & Lard, Representing Butter, Oleomargarine & Butterine
- Plate I
- 1886
Eighteen illustrations of various fats under a microscope. Some examples are under polarized light. Dr. Taylor was trying to create a method of analyzing different fat types to be able to judge purity of food against…
- Author Taylor, Thomas
- Printer Of Plates A. Hoen & Co.
- Subject Food--Analysis, Oils and fats, Margarine, Butter, Oils and fats--Research
-
14 items
Dr. T. Taylor's reply to "Science", relating to the crystals of butter, animal fats, and oleomargarine
- 1886
This reprint is Dr. Thomas Taylor's reply to the magazine "Science" relating to his heavily disputed method of analyzing fats for adulteration. Dr. Thomas (1820-1910) was appointed in 1871 Microscopist to the United…
-
4 items
The Techno-chemical Receipt Book
- Containing several thousand receipts, covering the latest, most important and most useful discoveries in chemical technology, and their practical application in the arts and the industries
- 1886
An extensive recipe book, principally derived from German technical literature, includes "an accurate and compendious collection of approved receipts and processes of practical application in the [chemical] industries…
-
40 items
The Horsford 1887 Almanac and Cook Book
- 1887
Published by Rumford Chemical Works, this almanac features advertisements for Professor Horsford's baking powder and acid phosphate along with other products manufactured by Rumford Chemical Works. Also includes…
-
100 items
Die Mineralwasser - und Limonaden-Fabrikation
- The Mineral Water and Lemonade Production
- Circa 1890
Price lists and manufacturing information for mineral water and lemonade flavoring essences from the Erste Bremer Dampffabrik äth. Öle und Essenzen Schädlich & Jakob company, Bremen. Includes a description of each…
-
150 items
The Ice Crop: How to Harvest, Store, Ship and Use Ice
- A Complete Practical Treatise for Farmers, Dairymen, Ice Dealers, Produce Shippers, Meat Packers, Cold Storers, and All Interested in Ice Houses, Cold Storage and the Handling or Use of Ice in Any Way, Including Many Recipes for Iced Dishes and Beverages
- 1893
Comprehensive book on the ice industry with content and illustrations on the harvesting, cutting and storing of ice; ice house construction; handling, transport and marketing of ice; the use of ice in refrigeration; ice…
- Author Hiles, Theron L.
- Publisher Orange Judd & Company
- Subject Icehouses, Recipes, Ice industry, Ice
-
136 items
Recipes for the Manufacture of Aerated & Mineral Waters and Non-Alcoholic Cordials
- 1897
Work containing a series of recipes for a variety of non-alcoholic beverages including aerated and mineral waters, dry fruit sodas, and non-excisable cordials using W. J. Bush & Co. brand flavors and syrups. W. J. Bush…
- Author Bush, William Ernest, 1861-1903
- Contributor W.J. Bush & Co
- Publisher Little & Son Printers
- Subject Mineral waters, Liqueurs, Flavoring essences, Brewing, Carbonated beverages, Flavor, Syrups (Carbonated beverages), Recipes
-
100 items
Home Helps
- 1898
A collection of recipes using Cottolene, a brand of shortening made from beef tallow and cottonseed oil, that was manufactured by the N. K. Fairbank Company. Cottolene was produced from 1868 until the mid-20th century.…
-
354 items
Flesh Foods, with Methods for their Chemical, Microscopical, and Bacteriological Examination
- A practical hand-book for medical men, analysts, inspectors, and others
- 1900
Written by Charles Ainsworth Mitchell (1867-1948), a British chemist who specialized in the microscopic and chemical study of handwriting for forensic analysis, Flesh Foods summarizes the various contemporary…
-
Hand-crank Centrifuge, Babcock Milk Tester
- After 1900 – before 1950
A metal, hand-crank centrifuge with a three-pronged metal base. The base is painted a rusty red color and has been attached to a wooden board for stability. A long metal crank on the side of the base bends at a…
