The Online Books Page

Cake

See also what's at Wikipedia, your library, or elsewhere.

• Baked products
• Confectionery

• Pastry

• Cake -- Juvenile literature
• Cookies
• Gingerbread

• Cakes

• Le Patissier Royal Parisien: ou, Traité Élémentaire et Pratique de la Patisserie Ancienne et Moderne (2 volumes in French; Paris: J. G. Dentu, 1815), by M. A. Carême
  • Volume 1: page images at Gallica
  • Volume 2: page images at Gallica

• The Comical Cruises of Captain Cooky (New York: Royal Baking Powder Co., ca. 1926), by Ruth Plumly Thompson (page images at childrensbooksonline.org)

• Hansel and Gretel (Rochester, NY: Stecher Lith. Co., c1916), by Margaret Evans Price (multiple formats at archive.org)

• John Dough and the Cherub (Chicago: Reilly and Britton Co., c1906), by L. Frank Baum, illust. by John R. Neill (Gutenberg text and illustrated HTML)

Items below (if any) are from related and broader terms.

• Le Patissier Royal Parisien: ou, Traité Élémentaire et Pratique de la Patisserie Ancienne et Moderne (2 volumes in French; Paris: J. G. Dentu, 1815), by M. A. Carême
  • Volume 1: page images at Gallica
  • Volume 2: page images at Gallica
• The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (multiple formats with commentary at MSU)

• Pie Marches On (second edition; New York: Ahrens Pub. Co., c1951), by Monroe Boston Strause (page images at HathiTrust)

• A, Apple Pie, by Kate Greenaway
  • page images and HTML at Celebration of Women Writers
  • page images at Princeton
• A, Apple Pie (London and New York: F. Warne and Co., 1886), by Kate Greenaway (Gutenberg text and illustrated HTML)

• Pumpkin Pie ABC Book (New York: McLoughlin Bros., ca. 1900) (page images at childrensbooksonline.org)

• Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832), by Eliza Leslie (Gutenberg text)

• The English Bread-Book for Domestic Use, Adapted to Families of Every Grade (London: Longman, Brown, Green, Longmans, and Roberts, 1857), by Eliza Acton (page images at Google)
• Report on Vienna Bread, by Eben Norton Horsford (page images at MOA)
• A Treatise on Bread, and Bread-Making (Boston: Light and Stearns, 1837), by Sylvester Graham (multiple formats at archive.org)
• The Bread and Biscuit Baker's and Sugar-Boiler's Assistant (second edition; London: Crosby, Lockwood and Son, 1890), by Robert Wells (Gutenberg text and illustrated HTML)

• Bread Overhead (as published in Galaxy magazine, 1958), by Fritz Leiber, illust. by Wallace Wood (Gutenberg text, illustrated HTML, and page images)

• The History of Bread, From Pre-Historic to Modern Times (London: Religious Tract Society, 1904), by John Ashton
  • page images at HathiTrust
  • multiple formats at archive.org

• The Little Red Hen (Racine, WI: Whitman Pub. Co., c1938), illust. by Ethel Hays (page images at childrensbooksonline.org)

• Bread the Staff of Life (New York: American Tract Society, 1829) (multiple formats at archive.org)

• Bread the Staff of Life (New York: American Tract Society, 1829) (multiple formats at archive.org)

• The Splendid Village; Corn Law Rhymes; and Other Poems (London: B. Steill, 1833), by Ebenezer Elliott
  • multiple formats at Google
  • multiple formats at archive.org

• The English Bread-Book for Domestic Use, Adapted to Families of Every Grade (London: Longman, Brown, Green, Longmans, and Roberts, 1857), by Eliza Acton (page images at Google)
• How to Use Corn Meal, Oat Meal, Barley, Buckwheat, Potatoes, Rice, Etc., and Save Wheat Flour: Best War Time Recipes (New York: Royal Baking Powder Co., ca. 1917) (page images at HathiTrust)

• A Learned Dissertation on Dumpling; Pudding and Dumpling Burnt to Pot (Augustan reprint #140; texts originally published 1726 and 1727; Los Angeles: W. A. Clark Memorial Library, 1970), by Henry Carey, ed. by Samuel L. Macey (Gutenberg text, decorated HTML, and page images)

• The Art of Candy Making Fully Explained, With 105 Recipes for the Home (Dayton, OH: Heath Pub. Co., c1915), by Mrs. Sherwood P. Snyder
  • multiple formats at Google; US access only
  • multiple formats at archive.org
• The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (multiple formats with commentary at MSU)
• The How and Why of Candy Making (Chicago: E. Boyles, 1925), by Matthew Berman
  • multiple formats at Google
  • page images at HathiTrust
• Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832), by Eliza Leslie (Gutenberg text)
• Twentieth Century Cook Book: An Up-to-Date and Skillful Preparation on the Art of Cooking, and Modern Candy Making Simplified; Also, the Process of Drying Fruits and Vegetables, and Butchering Time Recipes (c1921), by Geographical Publishing Co. (PDF at djm.cc)
• Chocolate and Cocoa Recipes, by Miss Parloa; and Home Made Candy Recipes, by Mrs. Janet McKenzie Hill (Dorchester, MA: Walter Baker and Co., 1909), by Maria Parloa and Janet McKenzie Hill (Gutenberg text and illustrated HTML)
• Le Patissier Royal Parisien: ou, Traité Élémentaire et Pratique de la Patisserie Ancienne et Moderne (2 volumes in French; Paris: J. G. Dentu, 1815), by M. A. Carême
  • Volume 1: page images at Gallica
  • Volume 2: page images at Gallica

• Spezial-Katalog über Marzipan (Schwefel)-Formen: Tragantformen und Gebrauchsartikel (in German; 1922), by Gustav Krieg (page images at HathiTrust; US access only)

• Behind the Scenes in Candy Factories (1928), by Consumers' League of New York City (page images at LOC)

• Spezial-Katalog über Marzipan (Schwefel)-Formen: Tragantformen und Gebrauchsartikel (in German; 1922), by Gustav Krieg (page images at HathiTrust; US access only)