1951 Vermont Cookbook
In 1946 a newspaper ad was placed by Vermont Cooks, asking readers in Vermont to send in their best recipes.
Recipes came in from across the state, including ones for Hasty Pudding and Vermont Tree Cake. The result was the Vermont Cook Book, published in 1951.
"In many instances they are printed exactly as sent. We have tried to interpret the colloquial expressions whenever it seemed advisable."
"No attempt to compile an over-all cookbook has been made. The book is limited to typically Vermont recipes, the majority of them old...Our chief difficulty was to get the recipes on paper which have only existed in Vermont minds."
There are unique canning recipes for Pickled Blackberries and for Apple Catsup. We'll share those below, but first, a look at the recipe section entirely about cooking with Maple Syrup. Maple Syrup Doughnuts? Yes, please! But even more, wouldn't it be great to taste Sugar on Snow?
As with many older cookbooks, the reader's basic knowledge of how to can was assumed, and the recipe are primarily for ingredient lists and boiling times.
The cookbook's Pickled Blackberries canning recipe was submitted by Vermonter Josephine Sturtevant.
Pickled Blackberries
- 7 pounds blackberries
- 1 pint vinegar
- 1 tablespoon cinnamon
- 3 pounds sugar
- 1 tablespoon cloves
Bring to boil, cook 20 minutes. Can and seal.
The Apple Catsup recipe came from Mrs. Alan Paine.
Apple Catsup
- 14 apples stewed and sifted
- 2 medium onions
- 1 cup sugar
- 1 cup vinegar
- 1 teaspoon cloves, pepper and mustard
- 2 teaspoons cinnamon
- 1 tablespoon salt