The Pepperidge Farm Cookbook
A Review of Margaret Rudkin’s Classic Cookbook
Published in 1963, this richly illustrated cookbook is full of classic recipes that are as tasteful and delicious as the Pepperidge Farm products consumers love.
Cookbook collectors and cooks who appreciate delicious, traditional foods will both enjoy The Margaret Rudkin Pepperidge Farm Cookbook. Rudkin, the founder of Pepperidge Farms, created a uniquely formatted book with simple recipes that help tell the story of her life. Paired with charming illustrations, this cookbook is a treasure.
Format
The Pepperidge Farm Cookbook is divided into parts based on Margaret Rudkin’s life. Each section starts with a piece of Rudkin’s biography and is filled with recipes from that particular time in her life. Part one, called Childhood, details Rudkin’s early life growing up in New York City in the days before the high rise apartment buildings took over the landscape. Rudkin’s grandmother was the cook in her family and passed on her skill to her granddaughter.
The Childhood section is followed by Country Life, then Pepperidge Farm, in which Rudkin discusses the very beginning of her famous business. She began making and selling homemade bread from her country kitchen in 1937. The white bread recipe in this chapter is a basic, classic recipe created by Rudkin for her own family.
Rudkin also included a chapter called Cooking from Antique Cookbooks. This interesting chapter includes old recipes from the 1600’s followed by a modern version. Of course, Rudkin’s book was written in 1963, so the modern version is no longer modern, but these recipes are still easily created in today’s kitchens. .
The Recipes
Rudkin’s cookbook is filled with an assortment of old-fashioned, comfort foods. The recipes are easy to follow and consist of ingredients that are readily available. This is not low-fat cooking. Many of the recipes rely heavily on real butter and cream.
Some particularly delicious recipes are the Beef Stroganoff Without Panic (page 125), the Cheese Souffle (page 105) and the modern version of rice pudding (page 337).
Illustrations
Half the fun of The Pepperidge Farm Cookbook is looking at the delightful illustrations by artist Erik Blegvad. He drew colorful, charming pictures of the foods, people, and typical kitchen items of the time.
Buying The Pepperidge Farm Cookbook
Unfortunately, this cookbook is out of print. However, it is still available from individual book sellers and used book stores, both in real life and on the internet. A good place to check is Amazon. Often they will list used copies of the cookbook for sale. It may take some time and patience to find a copy of The Pepperidge Farm Cookbook, but it is well worth the wait.
The old-fashioned recipes and the charm of The Margaret Rudkin Pepperidge Farm Cookbook make it a wonderful addition to any cookbook collection.
Source:
The Margaret Rudkin Pepperidge Farm Cookbook, Atheneum, New York (1963).
