Le Roy, NY: The Jell-O Company, Inc., 1931. Staplebound wraps. 23 pages, 14.5 x 10 cm. The 48 Jell-O recipes included in this early 1930s collection include those for recipes spanning from Prune Whip to Rice and Fish Loaf. There is also a small mail back order form to receive..... More
Johnstown, NY: Knox Gelatine, 1915. folded. Knox Sparkling Gelatine is a small folded collection of recipes from some of Mrs. Knox of Knox Sparking Gelatine's recipe books. On the last of the folded pages, there is a slip to fill out and mail in with four cents in stamps for..... More
Le Roy, NY: The Jell-O Company Inc., 1928. Staplebound wraps. 5 1/2 x 4 1/2 in. 22 pages. Advertisement and recipe book for JELL-O. "There is only one JELL-O, Be sure JELL-O is on the package." JELL-O is made in five flavors; Lemon, Orange, Strawberry, Raspberry, and Cherry. Some recipes..... More
Le Roy, NY: The Jell-O Company Inc., 1928. Staplebound wraps. 5 1/2 x 4 1/2 in. 22 pages. Advertisement and recipe book for JELL-O. "There is only one JELL-O, Be sure JELL-O is on the package." JELL-O is made in five flavors; Lemon, Orange, Strawberry, Raspberry, and Cherry. Some recipes..... More
Le Roy, NY: G.F. Corp. 1933. Staplebound wraps. 23 pages, 14.5 x 10 cm. The "48 Fascinating New Recipes" included in this book are prefaced by a brief story about Mrs. Dewey and her family's experience with the new Jell-O. She is shocked by the new packaging, the enhanced fruit..... More
Los Angeles, CA: International Publishing Co., 1913. Staplebound, with cover. 58 pp. 12.5 x 17.5 cm. Assembled and edited by A. C. Hoff from the International Cooking Library, The Dainty Sweet Book features recipes from famous chefs from around the US, Canada, and Europe. These chefs are pictured in black..... More
Winchendon, MA: ALASKA FREEZER COMPANY. Staplebound. 15 pages. Established in Winchendon in 1902, this manufacturer of hand-cranked home ice cream freezers using ice and rock salt featured their North Pole Freezer int his pamphlet. Illustrated throughout. Toned with some light staining. Covers chipped with 1 cm. lost to corner. More
Paris: S. Bornemann, nd c.1920. Sewn binding. 248 pages. 19 x 12 cm. 1000 BEST RECIPES OF BOURGEOIS PASTRY. The various utensils and essential accessories for the bourgeois pastry - various kinds of pasta; clarification and cooking of sugar; icing for entremets, cakes, petit fours; 1000 recipes for sweet omelettes..... More
Johnstown, NY: Charles B. Knox Gelatine, 1936. Staplebound. 55 pages, 11 x 16 cm. The Knox Dainties Recipe Book has been expanded in this 1936 edition to include Frozen Dishes with the growing population of households owning electric refridgerators. They mention in the forward of the book that all mechanically..... More
Johnstown, NY: Charles B. Knox Gelatine Co. Inc., 1928. Unpaginated. 8.5 x 6 cm. This small , fold out, Knox Gelatine recipe collection advertises the product for its health benefits. The product descriptions separate the Knox products into their own category away from competitor's products, and label themselves as the..... More
Johnstown, NY: Charles B. Knox Gelatine Co. Inc., 1942. Folded. Unpaginated, 14 x 11 cm. Beginning with a letter addressed to Mrs. Housewife, from Mrs. Knox herself, Mrs. Knox's Sugar-Less Desserts and Salads markets the Knox products to the women of America who are consuming less sugar due to the..... More
London: Chapman and Hall, 1866. Second Edition. Hardcover. 422 pages. 20.5 x 13 cm. Chromolithograph frontispiece of a wedding cake, with tissue. Five wood engraved plates, and eight chromolithograph plates. Francatelli was a renowned chef who served as the maître d'hôtel and chief cook to Queen Victoria. The Royal Confectioner..... More
Paris: Bibliothèque du Journal Le Cordon Bleu, 1927. First Edition. Hardcover. 237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well..... More
New York: Dodd, Mead & Company, 1986. First Edition. Hardcover. 243 pages. 24 x 16 cm. Classic cookies, refrigerator cookies, no-bake and fried cookies, heirloom cookies, chocolate cookies, bars and squares, tea party fancies, and of course Christmas cookies are found in buttery profusion in this delightful cookbook. Interior and..... More
New York, NY: Royal Baking Powder Company, 1927. Folded. Unpaginated, 6.5 x 7.5 cm. This "Royal Cherry Gelatin" foldable is illustrated with bright, colorful images of recipes made with the product and a drawing of three women enjoying a classy tea with their gelatin dessert with the caption "A Friendly..... More
New York, NY: Royal Baking Powder Company, 1928. Folded. unpaginated, 6.5 x 7.5 cm. This small, folded Royal Fruit Flavored Gelatin leaflet contains three recipes to be made with the Royal brand’s flavored gelatin packages, which still compete with the Jell-O brand today. The description on the first page describes..... More
New York, NY: Royal Baking Powder Company, 1925. Folded. unpaginated, 10 x 16 cm. This foldable Royal Gelatine advertisement opens to the three panel heading across the center, "Why ROYAL GELATINE DESSERTS are better". After the boasting of its "savings of time and trouble," and a brief section of its..... More
Le Roy, NY: The Genesee Pure Food Company, 1922. Staplebound. 14 pages, 15.5 x 11 cm. The Jell-O: At Home Everywhere collection intersperses Jell-O recipes categorized by heading and scenic paintings featuring Jell-O dishes and their consumers at home. Recipes also have the name of the contributor and the region..... More
Le Roy, NY: The Genesee Pure Food Company, 1922. Staplebound. 14 pages, 15.5 x 11 cm. The Jell-O: At Home Everywhere collection intersperses Jell-O recipes categorized by heading and scenic paintings featuring Jell-O dishes and their consumers at home. Recipes also have the name of the contributor and the region..... More
Philadelphia: George W. Jacobs & Company, 1904. Hardcover. 213 pages. 17.5 x 12.5 cm. Imagine attempting to prepare a cake or cookie recipe every day of the year ? Well, here is your chance. January 1:Fruit Cake No. 1, January 21: Fairy Gingerbread, April 9: New England Doughnuts... Recipes selected..... More
Philadelphia: George W. Jacobs & Company, 1906. Hardcover. 213 pages. 17.5 x 12.5 cm. Imagine attempting to prepare a dish a day? Well, here is your chance. January 1: Prune Snowballs, January 24: Fried Calf's Brains, May 4: Rhode Island Chowder... Line illustrations throughout. Interior clean with a few check..... More
Montreal, Canada: Charles B. Knox Gelatine Co. Inc, [1927]. Staplebound. unpaginated (11 pages), 8.5 x 6 cm. The Knox Dainty Dishes booklet is a dual-language collection of recipes using the Knox products. They are listed first in English, then again in French. The titles and information on the brand on..... More
![Item #4479 [JELL-O] QUICK EASY JELL-O WONDER DISHES; Entrées Relishes Salads Desserts - In Six...](https://lizzyoungbookseller.cdn.bibliopolis.com/pictures/4479.jpg?width=320&height=427&fit=bounds&auto=webp&v=1734785526)
Le Roy, NY: The Jell-O Company, Inc., 1930. Staplebound. 23 pages. 15.5 x 11 cm. An iconic cover design to this classic Jell-O pamphlet. Produced at the height of Jell-O's prominence - when Jell-O signified glamour. Stylishly illustrated throughout in color. Interior clean and crisp, wraps very lightly toned... More
Johnstown, NY: Knox Gelatine, 1938. staplebound. 23 pages, 11.5 x 15 cm. Presenting Knox Quickies, a recipe booklet from Knox Gelatine, gives the reader pages of recipes to make utilizing their plain gelatin product. Along the bottom of the pages runs the consistent warning to avoid their competitors gelatin desserts..... More
Paris: S. Bornemann, nd c. 1920. Paperback. 248 pages. 19 x 12 cm. 1000 BEST RECIPES OF BOURGEOIS PASTRY. The various utensils and essential accessories for the bourgeois pastry - various kinds of pasta; clarification and cooking of sugar; icing for entremets, cakes, petit fours; 1000 recipes for sweet omelettes..... More