Old-Fashioned Economical Cooking

Including a new foreword by New York Times bestselling cookbook author Leanne Brown, this 1912 classic was very much ahead of its time. The perfect resource for anyone looking to make cheap, delicious, and nutritious meals on a small budget, this book covers everything you need to know for economic cooking. Gibbs provides useful commentary on topics ranging from being frugal and smart with your food purchases to preserving and portioning them correctly to make them last longer.

Throughout the book, the pages are filled black-and-white illustrations, diagrams, and charts to help guide readers through processes such as: preparation, measurement, cook time, baking, boiling, broiling, canning, cleaning, frying, and more! This book also includes an extensive collection of recipes for batters, beverages, cakes, cereals, casseroles, cheeses, confections, decorations, eggs, fish, fruits, meats, puddings, salads, sandwiches, soups, vegetables, and the list goes on! Additionally, it offers fully planned-out, eclectic, weekly meal plans for each month of the year, so you don’t have to worry about what to make every day.

So pick up your copy of Old Fashioned Economical Cooking, learn how to make tasty recipes, and get the most bang for your buck!

Winifred S. Gibbs was a dietitian and teacher of cooking for the New York Association for Improving the Condition of the Poor during the early 1900s.

Leanne Brown is the author of the New York Times bestseller Good and Cheap: Eat Well on 4$/A Day. Brown is a food-studies scholar as well as advocate for low-income families and food stamp recipients. She raised money to fund a print run of Good and Cheap in order to provide these people with a copy of her book who couldn’t afford to purchase it. She also author a vegetarian cookbook entitled From Scratch. She lives in New York City.