Thanksgiving is Only One Week Away! Let Cosimo Help You Prepare with a Classic Cookbook!

Are you frantically trying to clean the house for your guests and prepare mounds of food for the fast-approaching Thanksgiving holiday? Look no further, these classic cookbooks and household guides are sure to bring you comfort, advice, and possibly, a few laughs.

Old Time Recipes For Home Made Wines, Cordials and Liqueurs from Fruits, Flowers, Vegetables and Shrubs by Helen Wright

Old Time Recipes, originally published in 1909, is a descriptive, charming cookbook for those who want to make their own wines and liqueurs from any and all available ingredients, including fruits, flowers, vegetables, and shrubs. It includes an introduction from the author and the ingredients and instructions for making and fermenting your own spirits, from wine and ale to sherry, brandy, cordials, and even soda. Not only is this book interesting for those who want access to recipes from the old country, it's also good for those looking for a laugh: cock ale, cowslip wine, koumiss (a tartar wine that uses fresh mare's milk), and elephant's milk recipes are all included.

Mrs. Beeton's Cookery Book and Household Guide by Isabella Mary Beeton

Isabella Mary Beeton was the 19th century's Martha Stewart, and she is responsible for organizing the rules of domestic life into the first easy-to-follow guide. Eminently browsable and still highly useful today, Beeton's tome is a masterly compendium of practical information, and covers such essential topics as: recipes of cooking all manner of meat, fish, vegetable, pudding, and pastry; hints on the proper arrangement of a functional kitchen; ideas for table decorations (including the correct way to fold napkins); tips for carving poultry; charts on the seasons and prices (in the 1800s, of course) of all manner of edibles; and much more.

The Cook's Oracle by William Kitchiner

Care for a bit of Colcannon? Craving some Winter Hotch-Potch? Wishing for Wow-Wow Sauce? This newly released edition of The Cook's Oracle is an exact replica of Dr. Kitchiner's original book first published in 1829. A bestseller in its day, Kitchiner's fundamentals of 19th-century cookery cover the gamut from meat & fish to gravies & sauces to puddings & pies, including many of his favorite "receipts." Interestingly enough, he toured with a moveable taste cabinet; a folding cupboard stocked his unique mustards and sauces. And, unlike most food writers of the era, he whipped up the recipes himself, carried out the dreaded after-dinner clean up, and did all his own housework! A marvelous culinary artifact of 19th-century cookery, this book is certain to delight both social historians and food-lovers alike.

National Cookery Book: America's First Cook Book by Elizabeth D. Gillespie

Compiled in honor of the American centennial in 1876 and consisting of recipes solicited from American women all over this country, this 1876 work is the best reflection we have today of how and what Americans ate in the mid 19th century. But this isn't just a vital work of culinary history—it's also bound to make you hungry for the hearty fare it promotes. Renowned for its extensive selection of recipes for cooking game (venison, rabbit, and game birds were staples of the American diet at the time), but instructions for preparing them became hard to find after game fell out of favor. This book also includes such delicious-sounding dishes as: New Orleans Gumbo Soup, Barbecued Fish, Oyster Omelet, Beefsteak Pie, Squabs in Olives, General Washington's Breakfast Cake, and Sweet Potato Pudding.

Happy Thanksgiving from all of us at Cosimo!

Need Thanksgiving Recipe Ideas? Grab one of these Cosimo Classics!

Are you frantically trying to clean the house for your guests and prepare mounds of food for the fast-approaching Thanksgiving holiday? Look no further, these classic cookbooks and household guide are sure to bring you comfort, advice, and possibly, a few laughs.

Old Time Recipes For Home Made Wines, Cordials and Liqueurs from Fruits, Flowers, Vegetables and Shrubs by Helen Wright

Old Time Recipes, originally published in 1909, is a descriptive, charming cookbook for those who want to make their own wines and liqueurs from any and all available ingredients, including fruits, flowers, vegetables, and shrubs. It includes an introduction from the author and the ingredients and instructions for making and fermenting your own spirits, from wine and ale to sherry, brandy, cordials, and even soda. Not only is this book interesting for those who want access to recipes from the old country, it's also good for those looking for a laugh: cock ale, cowslip wine, koumiss (a tartar wine that uses fresh mare's milk), and elephant's milk recipes are all included.

Mrs. Beeton's Cookery Book and Household Guide by Isabella Mary Beeton

Isabella Mary Beeton was the 19th century's Martha Stewart, and she is responsible for organizing the rules of domestic life into the first easy-to-follow guide. Eminently browsable and still highly useful today, Beeton's tome is a masterly compendium of practical information, and covers such essential topics as: recipes of cooking all manner of meat, fish, vegetable, pudding, and pastry; hints on the proper arrangement of a functional kitchen; ideas for table decorations (including the correct way to fold napkins); tips for carving poultry; charts on the seasons and prices (in the 1800s, of course) of all manner of edibles; and much more.

The Cook's Oracle by William Kitchiner

Care for a bit of Colcannon? Craving some Winter Hotch-Potch? Wishing for Wow-Wow Sauce? This newly released edition of The Cook's Oracle is an exact replica of Dr. Kitchiner's original book first published in 1829. A bestseller in its day, Kitchiner's fundamentals of 19th-century cookery cover the gamut from meat & fish to gravies & sauces to puddings & pies, including many of his favorite "receipts." Interestingly enough, he toured with a moveable taste cabinet; a folding cupboard stocked his unique mustards and sauces. And, unlike most food writers of the era, he whipped up the recipes himself, carried out the dreaded after-dinner clean up, and did all his own housework! A marvelous culinary artifact of 19th-century cookery, this book is certain to delight both social historians and food-lovers alike.

National Cookery Book: America's First Cook Book by Elizabeth D. Gillespie

Compiled in honor of the American centennial in 1876 and consisting of recipes solicited from American women all over this country, this 1876 work is the best reflection we have today of how and what Americans ate in the mid 19th century. But this isn't just a vital work of culinary history—it's also bound to make you hungry for the hearty fare it promotes. Renowned for its extensive selection of recipes for cooking game (venison, rabbit, and game birds were staples of the American diet at the time), but instructions for preparing them became hard to find after game fell out of favor. This book also includes such delicious-sounding dishes as: New Orleans Gumbo Soup, Barbecued Fish, Oyster Omelet, Beefsteak Pie, Squabs in Olives, General Washington's Breakfast Cake, and Sweet Potato Pudding.

Happy Thanksgiving from all of us at Cosimo!

May Classic of the Month: Old Time Recipes by Helen Wright

In happy celebration of spring (finally!), farmer's markets, flowers blooming, and fresh fruit, we at Cosimo are happy to present Old Time Recipes by Helen Wright as our May Classic of the Month.

Old Time Recipes For Home Made Wines, Cordials and Liqueurs from Fruits, Flowers, Vegetables and Shrubs, originally published in 1909, is a descriptive, charming cookbook for those who want to make their own wines and liqueurs from any and all available ingredients, including fruits, flowers, vegetables, and shrubs. It includes an introduction from the author and the ingredients and instructions for making and fermenting your own spirits, from wine and ale to sherry, brandy, cordials, and even soda. Not only is this book interesting for those who want access to recipes from the old country, it's also good for those looking for a laugh: cock ale, cowslip wine, koumiss (a tartar wine that uses fresh mare's milk), and elephant's milk recipes are all included.

About the Author
Helen Saunders Wright is the author of two books, The New England Cookbook (1912) and Old Time Recipes for Home Made Wines (1909).

Cosimo is proud to present this title in paperback. Available at Barnes & Noble, Amazon, or your favorite bookstore. Happy cooking!

Classic of the Month: Old Time Recipes for Home Made Wines, Cordials and Liqueurs...

Gone are the days of bathtub gin, replaced instead by the recent craze of homebrewing your own beer. Indeed, the homebrewing trend has become particularly popular in recent years, leading to the sale of high-tech brewing gadgetry and even deluxe "Home Brew Kits" for sale online and at major retailers. It's easier than ever to brew beer in your own home. Of course, people have always concocted their own alcoholic beverages, whether they prefer red wine or a hoppy beer at the end of the day.

With a little research you'll find that you can brew not just your own beer, but also your own wines, brandies, ciders, and liqueurs, and that this wide range of tasty beverages can be produced from the simplest and most common of ingredients, from roses and raspberries, to tomatoes and even daisies. In 1909, Helen Wright published a collection of recipes for just such an array of delicious beverages. Having visited friends in New England, she found herself enjoying an "acquaintance with many varieties of home-made wines, over whose wealth of color and delicacy of flavor [her] eyes and palate longed to linger." 

The result of her travels and visits with "ladies of the Great Houses" led to a collection of recipes she published under the title Old Time Recipes for Home Made Wines, Cordials and Liqueurs from Fruits, Flowers, Vegetables and Shrubs. This collection of recipes is as extensive as its title, including recipes for apple and blackberry wines, as well as American Champagne, root beer, sundry cordials and liqueurs, and three varieties of a beverage intriguingly titled "Cherry Bounce."

This wonderful collection of recipes serves as both a charming historical document (featuring a delightful introduction by Wright) and a practicable recipe book for the homebrewer. While some of the ingredients may be harder to come by in this decade (elephant's milk in particular, may be a hard find!), most of the recipes feature ingredients still accessible today at both the grocery store and even your own garden. The cider recipes (there are nine!) would make a delectable addition to your upcoming Thanksgiving feast or any brisk fall day.

Old Time Recipes for Home Made Wines, Cordials and Liqueurs... is available in paperback and as a Google eBook.