Book Cover of The New Dr. Price Cookbook

The New Dr. Price Cookbook

by Royal Baking Powder Company

It is a recipe book published by the Royal Baking Powder Company in the early 20th century. First published in 1921, the book was authored by the company's director of research, Dr. Charles T. Price. It features over 300 recipes, including classic American dishes like meatloaf, mac and cheese, and apple pie, as well as international cuisine and desserts. The book was notable for its focus on using baking powder as a leavening agent, and many of the recipes highlight the versatility of this ingredient. It also includes tips on cooking and baking techniques, making it a useful resource for both novice and experienced cooks. "The New Dr. Price Cookbook" was popular among American households in the early 20th century and remained in print for several decades. It has since become a nostalgic symbol of American culinary history, and many of its recipes have been adapted and passed down through generations of home cooks. Today, the book is considered a valuable resource for those interested in traditional American cuisine and the history of cooking and baking. It provides a glimpse into the tastes and trends of a bygone era, and its emphasis on using baking powder as a leavening agent is still relevant in modern cooking.

Book Details

Language

English

Original Language

English

Published In

1921

Author

Royal Baking Powder Company image

The Royal Baking Powder Company was a major producer of baking powder in the US, founded by Joseph and Cornelius Hoagland in 1866. It later came under the ownership of William Ziegler and his son, Wil...

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