Table of contents
Natural Food Cookery (1955) is a charming, old-fashioned leaflet cookbook that emphasizes all-natural, wholesome cooking and baking. It highlights the use of minimally processed ingredients, such as whole grain flours, natural sweeteners like sorghum as a sugar substitute, and carob as a chocolate alternative.
The recipes inside span a range of hearty, vintage fare—from pancakes, waffles, and molasses cookies to breads and beverages—all with wholesome, simple ingredients. One standout inclusion is a recipe for Pumpernickel (Sour Rye Bread), representative of the rustic, naturally-focused recipes featured throughout the cookbook.
Recipe Clips
Sour Rye Bread (pumpernickel)
Egg White Leavened Waffles
Wholewheat Pancakes
Wholewheat Waffles
Blackstrap Molasses Cookies
Wholewheat Bread
Modern Remake: Whole Wheat Bread
Related Recipes
Vintage Breads
1950’s Vintage Cookbooks
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This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.
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