By Victoria Jones, University Archivist

(Two pages from Kochrecepte, a hand-written German cookbook) 

November is the perfect month to highlight historic cookbooks! With the holiday season on the horizon, you can get some food inspiration from the past by trying out cozy and comforting recipes that have stood the test of time. Some people may be surprised to learn that University Archives and Special Collections houses a selection of vintage and historic cookbooks within our Rare Book collection. But it’s true! In the same way that we keep and preserve rare books related to Southwest Florida history, we also keep and preserve cookbooks. 

Why Keep Cookbooks? 

While it may seem unusual for us to collect cookbooks, there is a reason! Historic cookbooks can serve as small, delicious time capsules. They highlight the way that agriculture and our relationship with food has changed in a particular area based on the ingredients within the recipe. Vintage cookbooks can also tell the story of technological innovation by documenting the introduction and accessibility to tools like electric stoves, hand mixers and even air fryers. A lot about a community can be understood from what food its members eat, how they eat, and when they eat it. 

Try Some Vintage Recipes 

(Cover of Evelyn Luettich Horne’s community cookbook,  published by the Estero Historical Society) 

Below are two traditional recipes from Evelyn Luettich Horne. Born on Mound Key in 1922, Evelyn grew up in Lee County. Her grandmother was a member of the Koreshan Unity, and she lived through and saw the rapid changes to Southwest Florida before her death in 2007. Be sure to let us know if you try one and what you think of it. You can also visit University Archives and Special Collections on the third floor of the Wilson G. Bradshaw Library for more historic cookbooks and vintage recipes! 

 

Sauerkraut Casserole 

This older recipe calls for ingredients that are to be provided in “No. 2” cans. A No. 2 can would contain about 2 ½ cups. 

1 No. 2 can sauerkraut 

1 No. 2 can apple slices, undrained 

½ cup brown sugar, packed 

2 tablespoons vinegar 

½ cup onion, chopped 

1 stick butter 

Topping: 

Kielbasa, 2 lengths (about 1 ½ pounds) 

½ cup brown sugar, packed 

2 teaspoons prepared mustard 

 

Instructions 

Combine sauerkraut and undrained apples with brown sugar, vinegar, and onion. Dot with butter. Lay Kielbasa on top and cover with brown sugar and mustard. Bake uncovered at 400 for 40 minutes. Serves 6. 

 

(The Sisters' First Table from the Koreshan Unity Collection) 

 

Perfect Pecan Pie 

3 eggs 

2/3 cup sugar 

1/3 cup melted butter 

½ teaspoon salt 

1 cup light corn syrup 

1 cup pecans, shelled and halved (or chopped) 

 

Instructions 

Beat together all ingredients except the pecans with a hand mixer. Stir in pecans. Pour into pie crust and bake at 375 for 40 – 45 minutes until set.