About the Book
The Consolidated Library of Modern Cooking and Household Recipes was a subscription set, published by the R. J. Bodmer Company of New York in 1905 and copyrighted in 1904. Its editor-in-chief was Christine Terhune Herrick — author of The Little Dinner and The Chafing-Dish Supper, and co-author with her mother Marion Harland of the National Cook Book — and the title page promises “a list of contributors which includes many of the famous chefs and cooking experts of the United States.”
This site holds Books Three and Four, and only those. Book Three runs from soup stock through fish, oysters, meats, poultry, game and entrées to eggs and omelets; Book Four takes up vegetables, fruits and cereals, breads and cakes, salads and relishes, and every kind of dessert. The other volumes of the set are not in the material this edition was built from, and rather than pretend otherwise the site says so and mounts the two books it has, in the order they were bound — a multi-volume work is one book, not several sites.
The text is a professionally hand-keyed transcription of both volumes. The department names and their order come from the printed contents leaves of each book, read off the scans; the department heading has been lifted out of the running text where it duplicates the heading of the section it opens. Nothing else has been changed, and nothing has been modernised: the ovens are hot, quick and slow rather than numbered, and the quantities are in cupfuls and saltspoonfuls.
Any note in a boxed panel dated 2026 is an addition by this edition's editors, not part of the book.