Bread Making and Baking

A rich collection of 41 rare books (1805–1921) with 5,000 pages of forgotten recipes, baking techniques, and the evolving culture of bread—from rustic loaves to revolutionary aerated bread.

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A complete 10-volume 3,500 page photographic history from 1911, featuring thousands of rare battlefield images and firsthand accounts from Union and Confederate officers.

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Home » History Archives » Bread Making and Baking
Bread Making and Baking
War bread and bread crumbs recipes (1918)
War bread and bread crumbs recipes (1918)
The hygienic cook-book (1881)
Bread and bread-making (1889)
Bread and bread-making (1889)
Bread and cake baking (1877)
Bread and cake baking (1877)

BREAD MAKING AND BAKING

$16.95

Step back in time with this unique archive of 41 rare books written between 1805 and 1921, capturing the craft of bread making and baking as it evolved through the 19th and early 20th centuries. With over 5,000 pages of recipes, techniques, and culinary advice, this collection preserves the voices of bakers before and during the industrial revolution—many sharing their methods in print for the first time.

Explore long-lost recipes and forgotten delights: raisin pie, salt bread, Johnny cakes, Vienna bread, and the once-revolutionary aerated bread. From rustic loaves to refined patisserie, these books reveal not just what people baked, but how the culture of baking itself changed over a century.

This archive is available exclusively as a digital download—perfect for historians, bakers, and anyone curious about the roots of modern baking.

Digital Download $16.95

$16.95 | Buy Now

Discover 41 Rare Books on Bread Making (1805–1921)

125 Recipes Bread, Cakes and Pies (1915) 132 pages
A New and Cheap Art of Bread-Making (1847) 12 pages
A Practical Guide for the Cake and Bread Baker (1884) 128 pages
A Treatise on Bread and Bread-Making (1837) 152 pages
A Treatise on Flour, Yeast, Fermentation and Baking Together With Recipes for Bread and Cakes (1914) 132 pages
A Treatise on the Art of Bread- Making (1805) 261 pages
An Introduction to the Study of the Principles of Bread-Making (1900) 144 pages
Baker’s Practical Up-to-Date Receipt Books for Bakers (1922) 134 pages
Bakers’ Bread (1906) 126 pages
Bread and Bread-Making: How to Make Many Varieties Easily and With the Best Results (1889) 100 pages
Bread and Cake Baking: A Collection of Recipes (1877) 82 pages
Bread and Pastry Recipes of the World Famous Chefs (1913) 84 pages
Bread and the Principles of Bread Making (1900) 52 pages
Bread Facts (1920) 124 pages
Bread For the Million! (1861) 24 pages
Bread from Stones (1894) 148 pages
Bread Making and Bread Baking (1915) 136 pages
Bread-Making (1884) 84 Pages
Home Made Bread (1920) 40 pages
Improved Aerated Bread (1866) 32 pages
Leavening Agents (1914) 116 pages
Modern Mixes for Bakers (1914) 72 pages
New England Breakfast Breads Luncheon and Tea Biscuits (1891) 142 pages
Our Daily Bread (1879) 80 pages
Salt-Rising Bread and Some Comparisons With Bread Made With Yeast (1912) 52 pages
Siebel’s Manual and Record Book for Bakers and Millers (1917) 244 pages
Some Points in the Making and Judging of Bread (1913) 48 pages
The Bakers’ Hand Book (1895) 70 pages
The Book of Bread (1903) 406 pages
The Chemistry of Breadmaking (1912) 248 pages
The Complete Bread, Cake and Cracker Baker (1881) 397 pages
The Complete Confectioner (1846) 164 pages
The Conquest of Bread (1913) 328 pages
The History of Bread: From Prehistoric to Modern Times (1904) 203 pages
The Hygienic Cook-Book (1881) 56 pages
The Modern Practical Bread Baker (1900) 158 pages
The Princess baker (1880) 19 pages
​The Technology of Bead-Making (1921) 650 pages
The Theory and Art of Bread-Making (1861) 36 pages
Vienna Bread: Instruction and Recipes (1909) 94 pages
War Bread (1918) 124 pages
War Bread and Bread Crumb Recipes (1918) 28 pages
Wheat Flour and Bread (1903) 24 pages

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