I lost oodles of bookmarks when a couple of laptops died. I’m slowly rediscovering some of the information.
I’m starting this thread to link to interesting sites that have antique and/or vintage cookbooks available to view online for free.
Hope others can add to the list!
Feeding America: The Historic American Cookbook Project is through Michigan State University.
“Content on DIY History is drawn from the Iowa Digital Library, featuring digitized selections from the University of Iowa Libraries’ Special Collections, University Archives, and Iowa Women’s Archives.”
This has many old family cookbooks and even an 1810 NY winemaker’s recipes!
As usual tons of stuff at the Internet Archive (the same wonderful folks who do the Wayback Machine):
I was reading some of The Myrtle Reed Cookbook:
So many breakfast foods are upon the market
that it would be impossible to enumerate all of
them, especially as new ones are appearing
continually. Full and complete directions for
cooking all of them are printed upon the pack-
ages in which they are sold. It may not be
amiss to add, however, that in almost every in-
stance, twice or three times the time allowed
for cooking would improve the cereal in taste
and digestibility.
Does anyone do this?
I’m not real fond of hot breakfast cereals
to begin with. That tip would make it totally inedible.
I didn’t get back to in time to edit in my comment, so
this is from North Dakota State University archive of
Germans from Russia stuff about the populating of the plains by European immigrants.
There is a lot more beyond food 
No recipes but a great resource just the same
Like bbqboy I don’t really do hot breakfast cereals much either, so I’ve never given it much thought.
I also never heard of Myrtle Reed, but apparently she is well known:
https://kitchenartsandletters.com/product/myrtle-reed-cook-book-the/
since the Kitchen Arts and Letters Bookshop in NYC is selling a first edition of this cookbook for $115.00.
I read through the cereals section of the book on archive.org and now I confess I am intrigued. On the face of it it does sound as bbgboy says, that the cereal would be rendered inedible, and yet, I wonder. She suggests very long cooking times for barley and overnight pre-soaking for corn and grits. I know people often make grits in a slow cooker, so I wonder if that is another version of this technique. And maybe the grains were less milled or polished at the turn of the 20th century?
