The Cookery Blue Book

In Short

"The Cookery Blue Book" is a community cookbook compiled by the Society for Christian Work of the First Unitarian Church in San Francisco, California, in 1891. It is a collection of recipes contributed by members of the church community, reflecting the culinary traditions and tastes of 19th-century San Francisco. The book covers a wide range of dishes, from soups and salads to meats, vegetables, breads, cakes, and candies. It also includes sections on pickles, preserves, and gentlemen's corner, featuring cocktails and punches. The recipes are simple, practical, and often use locally available ingredients, making it a valuable resource for home cooks of the time.

The Story

The "Cookery Blue Book" is a comprehensive collection of recipes that showcases the culinary diversity and creativity of 19th-century San Francisco. The book begins with a section on soups, offering recipes for various broths and bisques, such as Bouillon Soup, Beef Soup, and Cream of Celery Soup. These recipes emphasize the importance of using fresh ingredients and simple techniques to create flavorful dishes.

The book then moves on to meats, providing instructions for dishes like Boiled Ham, Calf's-Head Stew, and Beef Roll. These recipes highlight the use of slow cooking methods and the incorporation of spices and herbs to enhance flavors. The fish section features recipes like Fish à la Creme and a Norwegian Fish Dish, showcasing the abundance of seafood in the region.

The vegetable section offers recipes for Baked Cream Potatoes, Escalloped Potatoes, and Stewed Carrots, among others. These dishes emphasize the use of seasonal produce and simple preparations to bring out the natural flavors of the ingredients. The bread chapter provides instructions for making Brown Bread, Muffins, and Corn Bread, reflecting the importance of bread as a staple in the diet.

The cake section is particularly extensive, featuring recipes for Angel Cake, Cream Cakes, and Ice Cream Cake. These recipes showcase the skill and creativity of home bakers, with intricate decorations and flavor combinations. The book also includes a section on candies, with recipes for Cocoanut Candy, Cream Candy, and Peppermints, among others.

The "Gentlemen's Corner" section features recipes for cocktails and punches, including Champagne Punch and a Delicious Punch. These recipes reflect the social and cultural norms of the time, with a focus on entertaining and hospitality.

Throughout the book, the recipes are accompanied by practical tips and advice, such as how to store and preserve food, and how to make substitutions for ingredients that may not be available. The book also includes an index, making it easy for readers to find specific recipes.

The "Cookery Blue Book" is not just a collection of recipes, but a reflection of the social and cultural values of 19th-century San Francisco. It highlights the importance of community, sharing, and resourcefulness in the kitchen, and provides a valuable glimpse into the culinary traditions and tastes of the time.

How It Unfolds

Introduction to Soups:

• The book begins with a section on soups, offering recipes for various broths and bisques.

Meats and Fish:

• The next sections cover meats and fish, providing instructions for dishes like Boiled Ham and Fish à la Creme.

Vegetables and Breads:

• The book then moves on to vegetables and breads, featuring recipes for Baked Cream Potatoes and Brown Bread.

Cakes and Desserts:

• The cake and dessert sections offer a wide range of sweet treats, from Angel Cake to Pineapple Cream.

Gentlemen's Corner:

• The "Gentlemen's Corner" section features recipes for cocktails and punches.

Practical Tips and Index:

• The book concludes with practical tips and an index, making it a valuable resource for home cooks.

The People

The Society for Christian Work: A group of women from the First Unitarian Church in San Francisco who compiled the cookbook to share their favorite recipes and support their community.

Home Cooks: The intended audience, who would have used the book to prepare meals for their families and friends, often with limited resources and ingredients.

Contributors: The individuals who submitted recipes, sharing their culinary expertise and family traditions with the wider community.

In Its Own Voice

"Tried and True"

"Boil trimmings of roast beef and beef-steak bones for three hours. Cool and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of salt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3 gumbo pods, half a bay leaf and a little chopped parsley."

"By beating all the ingredients well together with an egg-beater it is as creamy as when oil is added drop by drop."

What It's Really About

"The Cookery Blue Book" is a reflection of the culinary traditions and social values of 19th-century San Francisco. It highlights the importance of community, sharing, and resourcefulness in the kitchen. The book's focus on simple, practical recipes using locally available ingredients suggests a desire to make the most of what was available, while also showcasing the creativity and ingenuity of home cooks.

The inclusion of sections on pickles, preserves, and gentlemen's corner also speaks to the social and cultural context of the time. Pickling and preserving were essential skills for making the most of seasonal produce, while the gentlemen's corner reflects the social norms and expectations of the era.

Ultimately, the book is a testament to the power of food to bring people together, preserve traditions, and create a sense of community. It invites readers to explore the culinary heritage of San Francisco and appreciate the simplicity and resourcefulness of 19th-century home cooking.

Why Read It Today

"The Cookery Blue Book" is a fascinating glimpse into the culinary traditions of 19th-century San Francisco, offering a unique perspective on the food culture of the time. Readers interested in historical cooking, food history, or the social dynamics of community cookbooks will find much to appreciate in this collection.

The book's simple, practical recipes are also surprisingly relevant today, with many dishes that can be easily adapted to modern kitchens and ingredients. The focus on locally available ingredients and resourcefulness in the kitchen is particularly timely, as many people seek to reduce food waste and make the most of seasonal produce.

However, readers should be prepared for some challenges, including outdated measurements, unfamiliar ingredients, and a lack of detailed instructions. The book also reflects the social norms and expectations of its time, which may be unfamiliar or even uncomfortable to modern readers.

Despite these challenges, "The Cookery Blue Book" is a valuable resource for anyone interested in exploring the culinary heritage of San Francisco and the United States. It offers a unique window into the past, inviting readers to appreciate the simplicity, creativity, and community spirit of 19th-century home cooking. The book's enduring appeal lies in its ability to transport readers to a bygone era, while also providing practical inspiration for modern cooks.