Published in Boston in 1827, this volume in the American Antiquarian Cookbook Collection is an American milestone—the first book written by an African American and published by a commercial publisher. Author Robert Roberts was butler and majordomo at the country estate of U.S. senator and governor of Massachusetts Christopher Gore. “In order to get through…
This volume in the American Antiquarian Cookbook Collection was published in Boston in 1844, and it is a classic example of early American regional cooking, with a traditional Yankee emphasis on thrift in the home. Mrs. Howland’s New England Economical Housekeeper, and Family Receipt Book is a regional cookbook with strong emphasis on thrift and…
Published in Philadelphia in 1837, this volume in the American Antiquarian Cookbook Collection by a popular and prolific cookbook writer is one of the most influential culinary works of the 19th century, with clear and specific recipes stressing quality ingredients and hard work in the kitchen. Written by Eliza Leslie, or Miss Leslie as…
Published in New York in 1846, this volume in the American Antiquarian Cookbook Collection by Catharine Esther Beecher, one of the most prominent and respected authors of the 19th century, was the first of her many works that had a major impact on American life and society, and especially the role of women. This popular cookbook…
Published in Philadelphia in 1795, this volume in the American Antiquarian Cookbook Collection provides various methods for a wide variety of tasks—everything from engraving and fishing to cleaning and gilding—in an effort to assist the newly established United States to become self-sufficient and independent from Europeans at home and in the workplace. Originally published in…
Published in Philadelphia in 1841, this volume in the American Antiquarian Cookbook Collection provides information about the temperance social movement during the mid-19th century along with 300 recipes based on abstaining from alcoholic beverages. Published in 1841 in Philadelphia, the Total Abstinence Cookery is an appealing example of a mid-19th century temperance cookbook. During this period…
Published in Boston in 1853, this volume in the American Antiquarian Cookbook Collection is recognized as a great classic of gastronomy literature. Soyer was a French chef, cookery writer, diet reformer, and culinary inventor who provides a fascinating history of food from ancient Greeks and Romans to his present day, covering everything from the treatment…
Published in Battle Creek, Michigan, in 1876, this volume in the American Antiquarian Cookbook Collection by a well-known American physician proposes one of the early health-food diets in American culinary history. It provides information about preparing a diet free from spices, vinegar, condiments, aged cheese, tea, and coffee, as well as meat, dairy, and eggs,…
Published in New York in 1866, this volume in the American Antiquarian Cookbook Collection by a culinary critic of the day collects articles that originally appeared in a literary criticism journal, The Round Table, which showcased culinary poetry, editorials, and articles from the mid-19th century. Published in 1866 in New York, Crumbs from the Round…
Published in Worcester, Massachusetts, in 1848, this volume in the American Antiquarian Cookbook Collection by a skilled carpenter provides a wide variety of information that is of “highly practical importance” for everyday life and self-sufficient homemaking, covering areas such as farming, making butter and bread, and preparing medicinal cures. Published in 1848 in Massachusetts, The…
Published in New York in 1867, this volume in the American Antiquarian Cookbook Collection by one of the most famous chefs of the day, Pierre Blot, provides information about the enigmatic chef, his desire to bring the “good things in life” to his readers, and recipes based on precise and scientific measurements. Published in 1867…
Published in Philadelphia in 1829, this volume in the American Antiquarian Cookbook Collection is an adaptation by an American physician of a best-selling compendium for cooking and managing a household in the early 19th century, as well as making homemade art supplies, brewing, preparing medical recipes specifically adapted to the American climate, and learning basic…