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Cooking with Wholegrains

Mildred Orton's Cookbook Brings Back the Wholesome Goodness of Wholegrains

Cooking with Wholegrains

Mildred Orton's Cookbook Brings Back the Wholesome Goodness of Wholegrains


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In 1947 Mildred Ellen Orton, co-founder of The Vermont Country Store, became a pioneer of the wholegrain movement when she published this charming little primer, Cooking With Wholegrains. Like opening your grandmother's recipe box, the book is full of delicious recipes for baking your own bread, rolls, cakes, scones, crackers, muffins, and desserts using only stone-ground wholegrains. Mrs. Orton spent a year carefully creating each recipe at her wood-fired stove, which is now on display in our store in Rockingham, Vermont. Soft cover. 72 pages. USA.

  • Written by The Vermont Country Store co-founder, Mildred Ellen Orton, in 1947
  • All recipes use only wholegrains—no refined flour

Transform the goodness of baking with stone-ground wholegrains into delicious "Grandmother-tested" recipes to ensure your family eats well, and right.

Cooking with Wholegrains

Materials

Paper

Sizing & Specifications

Assembly Required: N

Cord Polarized: N

Origin

Manufactured In: USA

Material - Country Of Origin: USA

58610
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Cooking with Wholegrains 5 5 1 1
Healthy & Awesome! I truly appreciated the history and health information on whole grains and milling. It brings to light the reasons processed foods have lost nutritional value. My first recipe was the wholewheat blueberry corn muffins made in my antique cast iron muffin pan. They are excellent and so much more satifiying than store bought box recipes. Thank you to the Ortin family for sharing! February 13, 2013
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