About

00freerecipes puts historical American recipes back in front of people who might actually cook them. Each recipe starts as a page in a cookbook published in 1930 or earlier. We keep the original wording on the page and place a modern version beside it, so you can see exactly what changed.

What you will find here

• The original, as printed. The cookbook’s own words, spelling and all.
• A modern version. US measures, oven temperatures in degrees, and plain steps.
• A servings scaler that adjusts the ingredient amounts for you.
• A finder that lists recipes by the ingredients you have on hand.
• The source on every recipe: the book and the year it was published.

What this site is not

These recipes are not kitchen-tested. The modern versions are adapted from the old text with the help of AI, so read a recipe all the way through before you start and use your own judgment. There are no ratings and no reviews, because nobody here has tested the recipes and we will not pretend otherwise.

Some historical methods are not safe by modern standards, such as undercooked eggs or food kept for long periods without refrigeration. When we notice one, we add a safety note to the recipe. We may miss some, so apply normal food safety practice.

Where the recipes come from

Every recipe comes from a book in the public domain. See Sources for the books we have used, and Methodology for how a recipe gets from an old page to this one.