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Books > Cookbooks, Food & Wine > Cooking Education & Reference > History > B00CIBU4J6
  1. Emma's Pennsylvania Kitchen, Book 2
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  2. Emma's Pennsylvania Kitchen, Book 2

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    Customer Ratings (2 reviews)
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How to cook retro cuisine from the 1930s through 1950s, for your next party.

Do you miss old-fashioned comfort food, just like Grandma used to make? This book is for you.

For several years of her life, during the Great Depression and later during the Second World War, my Great Grandmother Emma Patterson was a professional cook at the hotel in Spangler, Pennsylvania. I write “the” hotel, because there was only one. It was a small town.

She wrote down the recipes that she used at the hotel, as well as those she cooked for her family. When she passed away, she left behind six handwritten recipe notebooks. This book comes from four of those notebooks.

This is the second published collection of vintage recipes from my great-grandmother, Emma Patterson. These recipes come from the last four of six handwritten notebooks, dating from the 1930s through 1950s. The recipes in the first two notebooks were previously published as "Emma’s Pennsylvania Kitchen."


Kindle Edition
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Most Helpful Customer Reviews

Emma's Pennsylvania Kitchen edited by Laura Patterson contains recipes from the past written as her great-grandmother wrote them, with some minor editorial corrections for clarification, meaning this is a fun cookbook to read especially, if you love reading historical cookbooks. Patterson writes a lovely introduction telling about her great-grandmother before offering a nice selection of recipes.

Some of the recipes you will find in her cookbook include:

Sausage and Gravy (Dutch)
Kraut and Pork Chops
Ham and Bacon Omelet
Barbecued Short Ribs
Chicken Loaf
Split Pea Soup
Shupp Noodles
Waldorf Salad
Whipped Cream Dressing
Cinnamon Buns
Butterscotch Pie
Sand Tarts (Cookies)
2 Egg Cake

There is an interactive table of contents making navigation easy.

Highly recommend.
Okay, first truth in reviewing. I have not cooked a thing in this book, but rather read some of the recipes. Some look very good, while others encourage a pass. The book was free, so I believe it is worthwhile to keep. I'm not a chef or culinary expert, just a guy who cooks stuff.
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