Old-fashioned cooking

I have a weakness for cookbooks. But lately I've been into really old cookbooks. Among the ones I own are:



The 1896 Boston Cooking-School Cookbook - 1896
The Cookery Book of Lady Clark of Tillypronie - 1909
The Escoffier Cookbook - 1903
American Cookery - 1796

These books include recipes for such dishes as Braised Lettuce au Jus, Birds in Aspic, Kidney Pudding and Boiled Flour Pudding.

I will probably never make anything from these books, but I love reading these cookbooks because they are as much about culinary history as they are about social history.