This month’s contributor spotlight features Anna Bucholz, also known as _cookingthebooks_ on Instagram.

“I’ve been collecting vintage cookbooks for over 30 years, and it all started with Betty Crocker’s Cooky Book. 

This classic cookbook is beloved by many.  Although it was published in 1963, The Cooky Book is so popular that facsimile copies of the original are still being sold . With its shiny red cover, charming sketches, and festive photographs, this book reminds me of Christmas (even though it’s not technically tied to the holidays). Growing up I would flip through my mom’s copy page by page, plotting which cookie to try next. The possibilities for fun seemed endless. 

In 2021 my cookbook collection led me to start my YouTube channel, Cooking the Books. I wanted to try recipes from my collection on a more regular basis and thought other cookbook lovers might be interested in my experience. Fast forward to today, and I’ve published over 300 videos. Currently I try 3 recipes per week and share a new video every Sunday. I collect books from all decades, but when it comes to actually trying out recipes my sweet spot is between 1940 and 1990. 

Here are  a few lessons I’ve learned after trying hundreds of vintage recipes. 

There are really good vintage recipes out there!

Not all foods from the past were encased in gelatin even if those are the images you see most frequently. People love to focus on the wild, weird, and ‘gross’ recipes in older cookbooks. In reality, much of the time you’ll find familiar dishes you’ve eaten before. Think meatloaf, casseroles, baked goods, and other comfort foods. It’s true that cuisines and tastes change over time, but there are so many classic recipes that still hold up today.

Read recipes THOROUGHLY and be on the lookout for hidden ingredients

Have you ever planned to try a new recipe, carefully gathering the listed ingredients, only to find out the recipe instructions include even more ingredients? I have! I find this to be more common in books where the recipes are crowd sourced, such as community or fundraiser cookbooks. The way recipes are written and formatted has changed over time. Be sure to read through new-to-you recipes and make note of any added ingredients included in the directions before you proceed. 

Watch your package sizes

Over time, the available sizes of many canned goods, cake mixes, and packaged goods have changed in size. Canned vegetables that used to be sold in 1 pound cans are now 14.5 ounces. A recipe may call for a package of cream cheese…does that mean a 3oz package (commonly available in the past) or an 8oz package (the most common package size today)? Some vintage recipes will indicate package sizes in the ingredients list, but others won’t. You may need to do a little internet sleuthing and research similar recipes to find the right size. 

Your Grandmother’s secret cookie recipe is from Betty Crocker’s Cooky Book.

Ok, so maybe this isn’t true for everyone. However, many of my viewers have told me they were surprised to find out later in life their treasured family recipes really came from popular cookbooks, magazine ads, or product packaging. Food can evoke powerful memories of happy times and special people. It doesn’t really matter where the recipes come from. 

Sometimes, simple is best.

I love being surprised by recipes, and some of the most surprising dishes have come from recipes that don’t seem to have a lot to them. Minimal ingredients and simple seasonings can equate to unexpectedly delicious results. You don’t always need a lot to make something that tastes incredible. 

Vintage cookbooks have a lot to offer – not just in the way of food and recipes, but as a way to get a glimpse of the past. We may have access to countless recipes online, but physical cookbooks will always have a place on my shelves. 

Anna Buchholz is a home cook, vintage cookbook and housewares collector, and content creator. She publishes weekly videos about food, vintage cookbooks, and retro recipes on her YouTube channel, Cooking the Books.