Old School Kitchen Treasure: Pressure Cooker Cookbook

June 14, 2013 | By | Comments (2)
The Maid of Honor Pressure Pan Cookbook

The Improved Maid of Honor Pressure Pan cookbook

Every time I open up a cabinet in search of something, I always end up stumbling upon something else, usually more exciting. Yesterday, while rummaging through some very uninteresting saucepans and veggie steamers, I found a little gem of a cookbook that lost its way between two pots.

The Improved Maid of Honor Pressure Pan cookbook, circa 1949, is a manual on the science of cooking and canning under steam pressure and contains a thorough survey of the subject with detailed directions, time tables, and recipes. Back in the day pressure cooking was considered state of the art and billed as “the modern way to cook for family health and pleasure.” Funny, given the fact that everyone I know was scared-to-death of the whistling appliance.

I love this little book and the glimpse it gives us into the way we cooked. The recipe count is vast and the collection hits every food group from vegetables to meat to seafood to sauces, some ready to eat in as little as 2 minutes! I was most interested in The Maid of Honor’s nod to the adventurous cook with recipes for Smothered Pheasant, Squirrel, Kohlrabi, Stuffed Beef Heart and Suet Pudding. Not sure I’ll be trying the squirrel, but I definitely want to give a few of these recipes a go. Now I just need to dig up the cooker that came with this cookbook…

If you’ve made something from The Maid of Honor Pressure Pan cookbook, let us know in the comments section. We love hearing about your favorite old school recipes!


  1. goetzpeterstockhausenk8

    proved Maid of Honor Pressure Pan cookbook, circa 1949, is a […] … ccookerp.wordpress.com

    September 4, 2015 at 12:05 am
  2. pazzaglia1

    Although it’s a great idea to bring an older cooker into service, I don’t recommend using a cooker that is more than 20 years old. In the 80’s manufacturers added a standard secondary back-up pressure release valve and locking lid – that prevents the cook from accidentally opening the cooker while the contents are at pressure.

    More practically, some of the rubber pieces, like the gasket, may have worn which means that the cooker may not reach pressure at all.

    I don’t want to dissuade you from pressure cooking, and appreciate your sharing your find but I do recommend you try the recipes in a more modern pressure cooker!

    Laura Pazzaglia
    Founder, hip pressure cooking

    June 15, 2013 at 12:46 am

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s