This week I have little to discuss in the way of old recipes because I have spent every spare minute of the last three days building out a real website! I have moved the Open Access Cookbook Index, moved the Recipe Terms Glossary, and created a Blog section.
As pleased as I was with how the Index and Glossary turned out on Substack despite the design limitations of the site, I knew I could do better on a true website platform. I think that the end result proves the point!
I am also fully committed to keeping my site and resources free, because the main goal of The Recipe Graveyard is to connect people to information I truly believe they never should have been disconnected from in the first place. I know firsthand how money can be a barrier to accessing that kind of information. That being said, in order for me to continue this work successfully, I need to find a way to make a little money to support it. Eventually I will turn on ads for my website, and hopefully I will be able to create enough of a platform to earn a little residual ad revenue to put towards this project without having to charge people for access.
Each week on Substack (normally Fridays) I will send out a newsletter just like this! Because things like the Open Access Cookbook Index and Recipe Terms Glossary are living documents, and resources will continue to be added, I will include any updates to them in each weekly newsletter. I’m also looking at options to upload the parts of my personal cookbook collection that are either public domain or not copyrighted. Once I get that set up, I’ll include updates to my personal, online collection in the newsletter as well!
Finally, I will be including a link and brief summary of my latest blog post. This will most likely be a deep dive into a historical recipe or cookbook, but I’m not going to box myself in entirely on that. The two things that make this project fun for me are sharing resources with people and following wherever the recipes take me!
This week, I’ve added 24(!!) new entries to the Open Access Cookbook Index. Normally I’d list them all out, but I’m just going to highlight a couple here:
What America Ate: Community Cookbooks from the 1930-40s is a collection of community cookbooks focusing on the food made during the Great Depression.
University of New Brunswick: Early Modern Maritime Recipes is a collection of pre-1800 Canadian recipes from the Maritime provinces.
Montana State Library: Community Cookbooks has digitized a collection of community cookbooks specific to the state of Montana.
Have fun exploring these new resources, and let me know if you find anything exciting!
This week, we have seven new definitions in the Recipe Terms Glossary! These include 10x Sugar, Confectioner’s Sugar, Graham Flour, Oleo, Scalded Milk, Shoepeg Corn, and Wesson Oil. Pop on over to the glossary and have fun exploring the new format. Let me know if there are any terms you think I should add!
Thanks for being here! If you’ve made it this far and haven’t subscribed yet, I’d love for you to do so. This work wouldn’t be possible without the enthusiasm of all of you. I hope you enjoy the new website and I can’t wait to keep sharing more with you all going forward!
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