water & ice—————-
salt I & II—————-
shellfish & fish—————-
eggs & mushrooms—————-
insects —————-
rice I, II & III—————-
millet—————-
emmer grain–17,000BC—
einkorn grain–16,000BC—
almonds–10,000BC—
sheep —9,000BC—
wheat—8,000BC—
apples & lentils—8,000BC—
pork —7,000BC—
beans: old world & new—7,000BC—
walnuts old & new—7,000BC—
pistachios—7,000BC—
cattle domestication—6,500BC—
wine—6000BC—
maize & tortillas—6000BC—
spelt —6000BC—
dates & broccoli—6000BC—
honey—5500BC—
chickpeas & lettuce —5500BC—
olives & olive oil—5000BC—
cucumbers & squash I & II—5000BC—
chili peppers, avocados & taro—5000BC—
potatoes I II & III—5000BC—
milk & yogurt—5000BC—
grapes & sorghum—4000BC—
citrus: oranges & citrons —4000BC—
watermelons—4000BC—
popcorn—3600BC—
chicken domestication—3200BC—
butter & palm oil—3000BC—
barley, peas & carrots—3000BC—
onions & garlic—3000BC—
spices I, II, III & IV —3000BC—
figs—2900BC—
soybeans I & II—2838BC—
tea—2737BC—
rhubarb—2700BC—
duck—2500BC—
muskmelon—2400BC—
peach palm—2300BC—
pasta & noodles—2000BC—
radishes —2000BC—
purslane —2000BC—
marshmallows & liquorice —2000BC—
carob —2000BC—
peanuts I & II —1500BC—
chocolate—1500BC—
horseradish—1500BC—
raisins—1490BC—
sugar—1200BC—
pickles & peaches—1000BC—
oats—1000BC—
tomatoes & tomatillos—900BC—
celery—850BC—
cinnamon—700BC—
cabbage—600BC—
Italian sausages & artichokes—500BC—
pastries & appetizers—5th century BC—
vinegar—5th century BC—
peppercorns & garden cress—5th century BC—
beets & bananas—4th Century BC—
turkeys & asparagus—200BC—
quinces—65BC—
Devon cattle—55BC—
chestnuts—1st Century—
lobster, crab & shrimp—1st Century—
French toast & omlettes—1st Century—
truffles —1st Century—
strawberries & raspberries—1st Century—
capers, turnips & kale—1st Century—
ice cream—62—
lemons—3rd Century—
pretzels—5th Century—
eggplant—6th Century—
Spinach I & II—7th Century—
coffee—9th Century—
cod—9th century—
loquats—10th century—
baklava & filo—11th century—
corned beef & lychees—11th century—
breadfruit & okra—12th century—
hamburgers: th3n & now—13th century—
Mexican limes—14th century—
kebabs—14th century—
gingerbread—1395—
coconuts—15th century—
Japanese sushi & sashimi—15th century—
pork & beans—1475—
hot dogs—1487—
pineapples I & II—1493—
Cows in America I, II & III—1493—
marmelade —1495—
rissoto & teriyaki chicken—16th century—
pecans & Cornish pastys-16th century—
papayas—16th century—
turkeys in Europe—16th century—
cashews introduced to Old World—16th century—
tempura in Japan—16th century—
Texas Longhorns—16th century—
sweet potatoes in Europe—1517—
vanilla in Europe—1529—
tomatoes in Europe—1544—
Camembert cheese—1554—
Brussels sprouts & kohlrabi—1587—
pot luck—1592—
doughnuts in America—17th Century—
treacle—17th Century—
pralines & coffee cake—17th Century—
cream puffs & eclairs—17th Century—
maple syrup I & II—17th Century—
modern ice cream—17th Century—
cranberries in America—17th Century—
Jerusalem artichokes—1605—
bagels—1610—
coffee in Europe—1615—
rum—1650—
Kosher food in th3 U.S.—1654—
cowpeas in America—1675—
cranberries in New Jersey—1680—
rice in South Carolina—1690—
French fries I & II —18th Century—
coffee in America—18th Century—
muffins & crackers-18th Century–
root beer & tapioca —18th Century—
Montelimar nougat—1701—
casseroles—1708—
Stilton cheese—1722—
caramel & Welsh Rabbit—1725—
Hereford cows—1742—
sugar beets—1747—
grapefruit—1750—
Swedish meatballs—1754—
Newtown Pippin apples—1755—
mayonnaise—1756—
Tartar sauce—1756—
sandwiches—1762—
oysters in America—1763—
Baker’s chocolate—1764—
Bartlett pears—1765—
soda water—1767—
grapes in California—1769—
Tofu in America—1769—
Jersey cows—1771—
New Zealand spinach—1771—
tomatoes in America—1781—
lollipops—1784—
potash—1790—
Mandarin oranges/Europe—1805—
Bosc Pears—1807—
ice cream cones—1807—
McIntosh apples—1811—
taffy, toffee & butterscotch—1817—
lady fingers—1820—
chicken-fried steak—1824—
A1 Steak Sauce—1824—
fondue—1826—
Macadamia nuts—1828—
soft drinks in America—1830—
bouillabaisse—1830s–
Hopping John—1830s–
Worcestershire Sauce—1835—
Michigan mint—1835—
Idaho potatoes—1837—
Key limes—1839—
Poland Spring water—1845—
Chinese food in America—1847—
Necco Wafers—1847—
Trenton crackers—1848—
Concord grapes—1849—
berries in Oregon—1850—
modern marshmallows –1850—
cherries in Michigan—1852—
potato chips I & II—1853—
Condensed milk —1856—
Peek Freans—1857—
Rumford Baking Powder—1859—
fish & chips—1860—
cranberries in Wisconsin—1860—
Vernor’s Ginger Ale—1862—
breakfast cereal—1863—
Conversation Hearts—1866—
Underwood Deviled Ham—1867—
synth3tic baby food—1867—
Tabasco sauce—1868—
Fleischmann’s Yeast—1868—
Campbell’s Soup—1869—
margarine—1870—
Paragon tomatoes—1870—
California raisins—1870s–
Philadelphia cream cheese—1872—
Long Island duck—1873—
summer pudding—1875—
Heinz Ketchup—1876—
Wheatena—1879—
Saccharin—1879—
candy corn & passion fruit—1880s–
French dressing—1880s–
salt water taffy—1883—
milk shakes & Dr Pepper—1885—
evaporated milk—1885—
Coca Cola—1886—
malted milk & Georgia pecans—1887—
Barbados cherries—1887—
pizza—1889—
ice cream sundaes—1890s—
Fig Newtons & Knox Gelatine—1891—
Cracker Jacks & Postum—1893—
fudge & Good and Plenty—1893—
Hershey bars & Sen-Sen—1894—
peanut butter & Salisbury steak—1895—
Chop suey—1896—
Corsicana fruitcake—1896—
oatmeal cookies—1896—
Jell-O & tangelos—1897—
1000 Island dressing —1897—
cotton candy& Melba toast—1897—
jelly beans & candy corn —1898—
Pepsi & Texas sweet onions —1898—
Cottolene—1900—
peanut butter & jelly—1901—
Nabisco’s Animal Crackers—1902—
Karo syrup—1902—
Mt. Clemens Flakes & Marmite–1902—
Club sandwiches—1903—
canned tuna—1903—
banana splits & Ovaltine—1904—
New Zealand kiwi —1904—
New York pizza —1905—
submarine sandwiches—1905—
Kellogg’s Corn Flakes—1906—
Muffoletta sandwiches—1906—
Crisco & Junket—1911—
Oreos—1912—
Mallomars—1913—
Fettuccine Alfredo—1914—
hush puppies—1915—
Pan-Pak—1915—
Moon pies—1917—
Marshmallow Fluff—1917—
Fortune cookies—1918—
Chase’s Cherry Mash—1918—
Eskimo Pie & Good Humor—1920—
Yoo-hoo—1920s–
Wonder Bread, Wheaties & zucchini —1921—
Gummi Bears & Clark Bars—1922—
Vegemite—1922—
Girl Scout Cookies—1922—
popsicles —1923—
frozen foods—1924—
pineapple upside-down cake—1924—
Texas hot weiners—1924—
ice cream sandwich—1926—
Kool-Aid & Pez—1927—
Gerber’s baby food—1928—
Heath bars & It’s It—1928—
Twizzlers & Karmelkorn—1929—
Po’Boy & hot Italian sandwiches–1929—
Twinkies & Jiffy biscuit mix–1930—
dry soup mix—1930s—
Bisquick & Vidalia onions—1931—
tacos in LA —1931—
refrigerator biscuits—1931—
Fritos—1932—
Marshmallow Sandwich cookies—1932—
Hawaiian Punch & Rutgers tomatoes —1934—
Ritz crackers—1934—
sloppy joes—1935—
Kashering of Coca Cola—1935—
Dagwood sandwich—1936—
SPAM & Krispy Kreme—1937—
canned soda—1938—
chicken & waffles—1938—
Spiedies & Ugli fruit—1939—
York Peppermint Patties—1940—
M & Ms & Cheerios —1941—
Corn dogs & Pronto pups—1942—
Irish coffee & nachos—1943—
Chicago-style pizza—1943—
Nutella—1946—
Betty Crocker’s cake mix—1947—
frozen french fries—1948—
seedless watermelon—1949—
Jolly Ranchers & Whoppers—1949—
instant pudding—1949—
Loco moco—1949—
American Tex-Mex—1950s–
smoothies—1950s–
frozen pizza—1950—
diet soda —1952—
Maypo—1953—
Marshmallow Peeps—1953—
TV Dinners I, II, III & IV—1953—
ranch dressing—1954—
Broasted chicken—1954—
Oregon Marionberries—1956—
Tang & Beefalo—1957—
Rice-A-Roni —1958—
instant ramen noodles—1958—
brown rice in USA—1960s—
Life cereal—1961—
instant mashed potatoes—1962—
Buffalo Wings & Pop Tarts—1964—
Gatorade & Slurpees—1965—
Ramapo tomatoes & Space Food Sticks —1968—
gyros—1970s—
Lactaid—1974—
Pop Rocks & Jelly Bellies—1976—
Kobe beef & wagyu —1976—
portobello mushrooms—1980s—
Yukon gold potatoes—1981—
Gardenburgers—1982—
Red Bull energy drink—1984—
Orangetti spaghetti squash—1986—
artisan breads—1990s—
Flavr Savr tomatoes—1994—
grape tomatoes—1998—
Flat Iron steak—2002—
tear-free onions—2002—
Deep fried Coca Cola—2006—
trendy foods—2007—
deep fried latte—2007—
New product introductions—2008—
bottled tap water—2008—
|
|
—10,000BC—Agriculture begins I & II
—10,000BC— bread, beer & soup
—4000BC—yeast breads: pitta & focaccia
—2300BC—Ancient Egypt
—1700BC—Mesopotamia banquets & recipes
—1000BC—Jerusalem, Labeneh
—1st Century—Bible era foods
—1st Century—Ancient Rome I, II, III & IV
—1st Century—fried chicken & foie gras
—1st Century—Italian wedding soup
—1st Century—rice pudding
—1st Century—flan & cheesecake
—1st Century—The Haggis
—70—challah bread
—3rd Century—Roman Britain’s cuisine & recipes
—3rd Century—De Re Culinaria (in Latin) & De Opsoniis et Condimentis, Apicius
—4th Century—Jerusalem, White kidney bean salad
—5th-9th century—Anglo-Saxon foods
—7th century—Jerusalem, Coriander & pine nut salad
—7th century—kimchi
—8th century—Ancient Maya
—8th-12th century—Crusader cuisine in Jerusalem
—8th-12th century—Viking era food I, II, III & IV
—9th century—halva & goulash
—10th-15th century—Medieval food
—10th century—Peking duck
—13th Century—ravioli & lasagne
—13th Century—pancakes & waffles
—13th century—Viandier de Taillevent
—13th century—couscous
—14th century—guacamole & kolache
—14th century—Humble pie history & recipe
—14th century—Le Menagier de Paris
—1303—pie
—1381—apple pie & crumpets
—1386—Chaucerian Cookery, feasts!
—1390— The Forme of Cury
—1390—applesauce
—1393—Pipefarces (fried cheese sticks)
—15th century—Italian risotto & English marzipan
—15th century— borshch
—15th century, Neth3rlands Wel Ende Edelike Spijse
—1492—Christopher Columbus old world cuisine
—16th century—salsa
—16th century—quiche
—16th century—puff paste
—1514—Een Notabel Boecxken Van Cokeryen, in Dutch
—1520—Libre…de coch, Robert de Nola (Catalan) & English
—1545—A Proper newe Booke of Cokerye
—1590—Shakepeare’s food
—1593—Cocboeck, Carolus Battus (in Dutch)
—1596—English trifle
—1597—potato salad
—1599—hasty pudding
—17th Century— corn bread, hoe cakes, spoonbread & hominy
—17th Century—chess pie & shortbread
—17th Century—auth3ntic recipes, transcribed
—17th Century—French onion soup
—17th century— Salad I & II
—1604—Raspberry jelly & modern version
—1605— Guy Fawkes’ menus
—1607–-Jamestown settlers ate pottage (p. 20)
—1612—Koocboec oft familieren keukenboec, Magirus (in Dutch)
—1615—A New booke of cookerie
—1616—Koge-Bog (first printed Nordic cookbook)
—1621—Pilgrim Thanksgiving
—1651—Le Cuisinier Francois, La Varenne (en Francais)
—1653—pumpkin pie & lemonade
—1661—Les Delices de la Campagne, Nicolas de Bonnefons
—1669—De Verstandige Kock, in Dutch
—1672—A Queen-Like Closet, Hannah Wooley
—1675—Gervase Markham’s English House-Wife
—1683—De Verstandige Kock, colonial Dutch recipes
—1685—Robert Mays’ Accomplisht Cook
—1686—croissants
—1691—lemon meringue pie
—1691—Bill of Fare of Seventy-Five Noble Dishes of Excellent Food, Thomas Tryon
—18th century South Africa—Dutch cuisine
—18th century America—Colonial & Early American fare
—18th century America—crab cakes
—18th century Canada—French Canadian fare, Fortress of Louisbourg
—18th century—English muffins & chowder
—18th century—sticky buns (aka cinnamon buns)
—1706—croquettes
—1717—Massialot’s Le Nouveau Cuisiner Royale et Bourgoise I & II
—1720—Receipts of Pastry and Cookery for th3 Use of his Scholars, Ed. Kidder
—1727—Hasty pudding, The Compleat Housewife E. Smith
—1728—mushroom ketchup
—1740—pound cake & cupcakes
—1747—Yorkshire pudding & sweet potato pie
—1747— Salmagundi, Hannah Glasse
—1750—Francois Marin’s Les Dons de Comus I, II & III
—1754—Colonial Williamsburg food
—1756—Welsh rabbit
—1758—Nuevo Arte de Cocina, Juan Altimiras
—1764—English Houswifery, Elizabeth Moxon
—1765—apple butter
—1769—ice cream & beef a la mode , Experienced English Housekeeper
—1769—Eccles cakes
—1770—Colonial wedding cakes
—1771— Election Cake
—1771—Colonial Day Menu, Turkey Run VA
—1775—Dried apples from Paul Revere’s kitchen
—1777—Firecakes & pepper pot from Valley Forge
—1780s—Martha Washington’s Great Cake
—1780s—Thomas Jefferson’s ice cream (manuscript) & muffins
—1780s—Martha Jefferson’s cream cheese
—1782—souffle
—1785—Kokebok, from Norway
—1786—deviled eggs
—1787—toad-in-a-hole
—1789—Moravian sugar cakes
—1790s—Missions Atole & pozole
—1796—pompkin pudding & federal pancakes, Amelia Simmon’s American Cookery
—1796—Charlotte & Charlotte Russe
—1796—Jumbles, Fort York Ontario
—1798—Voyageurs ate pemmican
—1798—American Cookery, Amelia Simmons
—1798—turnovers
—19th Century—Frontier foods from Missouri
—19th Century—New England seafood & Chile con carne
—19th Century–wedding cake & Sally Lunn
—19th Century–Napoleons & Linzertortes
—19th Century–ammonia cookies & Cape Breton pork pies
—19th Century– shepherd’s pie & pickled peppers
—19th Century– canapes
—1800—Regency English recipes [Jane Austen]
—1800—Napoleon’s Chicken Marengo
—1803—Gumbo
—1803—Frugal Housewife, Susannah Carter
—1805—Charbonneau’s “white pudding” recipe
—1807—A New System of Domestic Cookery, Mrs. Rundell
—1808—Lucy Emerson’s New England Cookery
—1810—Kentucky Burgoo
—1817—Remoulade, Le Cuisinier Royal (en Francais)
—1818—Mulaga-tawny soup, Dr. William Kitchener
—1821—Tomata catsup & orange marmelade, Frederick Accum’s Culinary Chemistry
—1824—gazpacho in America
—1826—Jean Anth3lme Brillat-Savarin’s Physiologie du Gout
—1826— Cook and Housewife’s Manual, Margaret Dods (Scotland)
—1828—Duck a l’Orange
—1828—Dr. Creed Haskins’ Brunswick stew
—1828— Vermont common crackers & Philadelphia Apee cookies
—1830—Frugal Housewife, Lydia Maria Child
—1830—Washington Cake & oth3r recipes, Old Sturbridge Village
—1830—Reform Club chef Alex Soyer’s Dessert gelatin
—1830—Mrs. Isaac Cocks’ Long Island corn bread
—1830—Cornmeal mush, early Texas cuisine
—1831— The Cook Not Mad, Watertown NY
—1832—Seventy-five Receipts for Pastry, Cakes and Sweetmeats, Eliza Leslie
—1832—The Cook’s Own Book, N.K.M. Lee
—1836—Wedding menu, from America’s heartland
—1837—Sylvester Graham’s Treatise on Bread and Bread Baking
—1838—The Virginia Housewife, Mary Randolph
—1839—The Good Housekeeper, Sarah Josepha Hale
—1839—cobbler
—1840—La Cuisiniere Canadienne (en Francais)
—1840—Directions for Cookery, Eliza Leslie
—1840—Oregon Trail pioneer foods
—1840s—Sam Houston’s recipes
—1840s–Irish soda bread & French Savarin
—1843—Washington cake, Old Sturbridge Village Cookbook
—1844— Cornish pastys in UP
—1845—roly-poly pudding & tipsy parson
—1846—Jewish Manual, Judith Montefiore
—1847—Utah bound!
—1847—peanut brittle
—1848— Skilful Housewife’s Guide, Montreal
—1848—pesto
—1849—Eliza cookees, Mrs. Hubbell
—1849—California sourdough bread & Hangtown fry
—1850s–Western sandwiches
—1850s–Eliza Leslie’s Strawberry shortcake
—1850—anadama bread
—1851—Great Western Cook Book, Anna Collins
—1853—Maryland beaten biscuits
—1855—Boston cream pie
—1857—Hanna Winsnes’ cookbook (in Norwegian)
—1857—Country captain chicken
—1857—Eliza Acton’s English Bread Book
—1860—Cakes & plum puddings, Godey’s Lady’s Book
—1860s—Baked Alaska & ice tea
—1861—Charles Elme Francatelli’s Baked Goose
—1861—Mrs. Beeton’s Book of Household Management
—1861—Beef Stroganoff & popcorn balls
—1861-1865—hardtack
—1863—Confederate Receipt Book, Richmond VA
—1863—fruit salad & Mock apple pie
—1864—Sanderson’s Complete Confectioner & Complete Cook
—1864—Apple Crisp & Apple Brown Betty
—1865—Mrs. Goodfellow’s Cookery as it should be
—1866—The National Cookbook, Hannah Peterson
—1868—The Dominion Home Cookbook, Toronto
—1869—parfait & Chateaubriand
—1869—Wright’s book of 3000 practical receipts
—1869—Pickled limes, Little Women
—1870s—Parker House rolls
—1870—Jennie June’s American Cookbook, Jane Cunningham Croly
—1870—New Orlean’s King cakes
—1870s–Neapolitan ice cream
—1871—groom’s cake & marble cake
—1871—Wild Turkey
—1873—American cuisine, from Miss Beecher’s Housekeeper and Healthkeeper cookbook
—1875—Breakfast, Luncheon, and Tea, Marion Harland
—1875—Young Housewife’s Counsellor and Friend, Mary Ann Mason
—1876—Practical Cooking and Dinner Giving, Henderson
—1876—popovers & ground nut cakes
—1876—Lobster Newburg
—1877— ambrosia
—1877—Buckeye Cookery, Estelle Woods Wilcox
—1877—Cowboy cooking
—1878—Army bread from Ft. Laramie, WY
—1878—Directions Diverses, Montreal
—1879—funnel cakes
—1879—Crimean Tatars ate Chee-Borek & Kobete
—1880—Miss Parloa’s New Cookbook, Maria Parloa
—1880s—angel food & meatloaf
—1881—What Mrs. Fisher Knows About Old South3rn Cooking, Abby Fisher
—1883—Christmas pudding
—1884—Mrs. Lincoln’s Boston Cook Book
—1885—La Cuisine Creole, Lafcadio Hearn
—1886—Woman’s Suffrage Cook Book, Mrs. Hattie A. Burr
—1886—Miss Corson’s Practical American Cookery, Juliet Corson
—1886—pecan pie
—1887—Cherries jubilee
—1887—White House Cook Book, F.L. Gillette
—1889—Aunt Babette’s Cook Book: Foreign and Domestic Receipts
—1889—bundt cake
—1890—Corn oysters
—1890s—Gems of Fancy Cookery, Ontario Canada
—1892—Science in th3 Kitchen, Ella Eaton Kellogg
—1893—Art of Living in Australia, Philip Muskett
—1893—La Cuisine Francaise: French Cooking for Every Home…
—1893—Favorite Dishes, Carrie V. Shuman
—1894—Ranhofer’s The Epicurean
—1894—Terrapin, from Delmonico’s in NYC
—1894—Eggs Benedict
—1894—Recipes Tried and True, Marion Ohio
—1896—Waldorf salad
—1896—Boston Cooking School Cook Book, Fannie Merritt Farmer
—1896— The Cook Book, Oscar Tschirky (of th3 Waldorf)
—1896—Military field bread, U.S. Manual for Army Cooks
—1896—Henriette Davidis’ Practical Cookbook, 35th German edition (in English)
—1897—Swedish-American Cookbook (Swedish and English)
—1897—Sweet potato croquettes, Practical Vegetarian Cookery
—1897—Steiger’s Deutsch-Amerikaniches Kochbuch (in German)
—1898—New Galt Cook Book, Ontario Canada
—1898—Lane Cake
—1900s—Popular USA foods & menus
—1900s—cioppino
—1900’s—Culinary Wrinkles, or how to use Armour’s extract of beef
—1900—My Pet Recipes…, St. Andrews Church, Quebec
—1900—Pensacola Souvenier Cook Book
—1900—Banbury tarts, The Stonington Cookbook, CT
—1900—Enterprising Housekeeper, Pan-American Exhibition
—1900— Food for th3 Sick and How to Prepare It, Edwin French
—1901—Pan American Cookbook
—1901—Settlement Cook Book, Mrs. Simon Kander
—1902—Devil’s food cake
—1902—Mrs. Rorer’s New Cook Book, Sarah Tyson Rorer
—1903—U.S. Senate Bean Soup
—1903—Baked stuffed cucumbers, Landmarks Club Cookbook
—1904—Dr. Price’s Delicious Desserts
—1904—Cooking in Old Creole Days, Celestine Eustis
—1904—Blue Grass Cook Book, Minnie Fox [Kentucky cookery]
—1905— Los Angeles Times Cook Book
—1905—Lady Baltimore cake
—1905—Tomato gravy & Tamale pie
—1905— Finnish-American Cookbook, Kaleva Michigan (with English translation)
—1906—brownies
—1906—Inglenook Cook Book, Elgin IL
—1906—Refugee’s Cook Book, (San Francisco earthquake)
—1906—One Hundred and One Mexican Dishes, May E. Southworth
—1907— Divinity fudge
—1908—Steak Diane & Lobster fra diavolo
—1909—Good Housekeeping Woman’s Home Cookbook, Isabel Gordon Curtis
—1909—Washington Woman’s Cook Book (Seattle)
—1909—Reform Cookery Book, Mrs. Mill
—1909—shrimp cocktail
—1910s—Popular U.S. foods & menus
—1910’s—Jell-O: America’s most famous dessert
—1910—Home Helps: A Pure Food Cook Book
—1910—Chipped beef, Manual for Army Cooks
—1910—Charles Fellows’ Menu Maker
—1911—Good Things to Eat, Rufus Estes
—1911— Paper Bag Cook Book
—1911—Kitchen Encyclopedia, Swift & Company
—1912—Chicken a la King
—1912—Thousand Island dressing—1912—Mary Frances Cook Book, Jane Eayre Fryer
—1912—Standard Paper-bag Cookery, Emma Paddock Telford
—1912—War Time Cooking, Lydia E. Pinkham
—1912— Dromedary Cook Book
—1913—Chinese Cook Book, Chong Jan Co.
—1913—Choice Recipes: Chocolate and Cocoa, Walter Baker & Co.
—1913—Dishes and Beverages of th3 Old South, Martha Williams
—1913—Coq au vin
—1914—Chinese-Japanese Cook Book, Sara Bosse
—1914—Neighborhood Cook Book, Council of Jewish Women
—1914—ANZAC biscuits I II & III
—1914—Fruit recipes, Encyclopedia of Practical Horticulture
—1914—Clarence Edwords’ Celery Victor
—1915—Dainty Desserts for Dainty People, Knox Gelatin Co.
—1915—Healthy Life Cook Book, Florence Daniel
—1915—Pan-Pacific Cookbook, Exposition fare
—1915—Economical Cook Book, Ottowa
—1916—Field bread, Manual for Army Bakers
—1917—Icebox Cake (aka Refrigerator Cake)
—1917—Donuts from th3 Salvation Army
—1917—Vichyssoise, Louis Diat
—1917—55 Ways to Save Eggs & Best War Time Recipes
—1918—Rocky Mountain Cookbook: For High Altitude Cooking, Caroline Trask Norton
—1918—World War I recipes from th3 Doughboy Cookbook
—1918—Foods That Will Win th3 War, Goudiss & Goudiss
—1918—Fannie Farmer’s Boston Cooking School Cook Book
—1919—International Jewish Cook Book, Florence Kreisler Greenbaum
—1919—The Hotel St. Francis Cookbook, Victor Hirtzler
—1919—Italian Cook Book, Maria Gentile
—1919—chocolate truffles
—1920s—Popular U.S. foods & menus
—1920s—egg creams
—1920—Fleischmann’s recipes
—1920—School and Home Cooking, Carlotta C. Greer
—1922—Chiffon pie
—1922—Jell-O recipes
—1923— Food for th3 Diabetic, Mary Huddleson
—1923—Svensk-Amerikansk Kokbok (Wisconson)
—1924— Mrs. Allen on Cooking, Menus, Service, Mrs. Ida C. Bailey Allen
—1924—Caesar salad
—1925—George Washington Carver’s peanut recipes
—1925—Lemon sponge cake from 800 Proved Pecan Recipes
—1927—Electric Refrigerator Recipes, General Electric
—1927—s’mores
—1928—Nellie Aldridge’s orange recipes
—1928—Springfield’s Horseshoe sandwiches
—1930’s—Popular U.S. foods & menus
—1930s—Pavlova cake
—1930s—Philly cheese steak (Pat’s!)
—1930s–banana bread & Tomato Soup cake
—1930s–Cajun fried turkey
—1931—souffle, Joy of Cooking
—1931— refrigerator pie
—1933—Ruth Wakefield’s Toll House cookies
—1933—peanut butter cookies
—1936—Chef’s salad & no-bake cookies
—1936—Dr. George Washington Carver’s 115 tomato recipes
—1937—Dr. Carver’s sweet potato recipes
—1937—Reubens & Chicken Kiev
—1937—Specialita Culinarie Italiane, Boston MA
—1937—Old Dutch Recipes, Pella IA
—1937—Green goddess dressing, Palace Hotel
—1937—Cobb salad, Brown Derby
—1939—Colonel Sanders’ secret recipe
—1940’s—Popular U.S. foods & menus
—1940—Recipes, Britain’s Ministry of Food
—1941—Lord Woolton Pie & sugarless sponge cake
—1941—Rice Krispies treats & Monte Cristo sandwiches
—1941—carpetbag steak
—1942—MFK Fisher’s Tomato & War cakes
—1943—99 ways to share th3 Meat, USDA
—1945—chicken Francese
—1946—city chicken
—1948—chiffon cake & chicken vesuvio
—1948—Mr. Truman’s recipes I, II, & III
—1949—Pillsbury Bake-Off Contest Theodora Smafield’s No-Knead Water-Rising Twists
—1949—Wacky cake
—1950’s—Popular U.S. foods & menus
—1950’s—Mexican wedding cakes
—1950’s—Nesselrode pie
—1951—Bananas Foster
—1953—President Eisenhower’s favorite foods
—1954—California onion dip
—1955—Chex mix
—1956—Panini
—1957—Poutine from Quebec
—1957—German’s Sweet Chocolate cake
—1958—Navy bean soup & oth3r U.S. Navy traditions
—1960’s—Popular foods & menus
—1960’s–Beef Wellington & Grasshopper pie
—1960s—Digger bread, San Francisco
—1962—Red Velvet Cake
—1963—Texas sheet cake
—1963—lemon bars
—1963—Ladybird Johnson’s recipes
—1964—Hot Dutch Tuna Buns & pita bread, NYC World’s Fair
—1966—Tunnel of Fudge Cake
—1968—Taco salad
—1969—Creamed ground beef, Armed Forces Recipe Service
—1969—Flower Pot bread
—1970’s—Popular U.S. foods & menus
—1970’s—California rolls
—1970’s–Tiramisu
—1975—Pasta primavera
—1978—hummingbird cake
—1980’s–Popular U.S. foods & menus
—1980’s–Mud pie & Dirt cake
—1980’s–monkey bread
—1980s–Panzanella & pasta salad
—1981—Watergate salad & cake (pistachio)
—1983—Penne alla vodka
—2007—Kool-Aid pickles |
