This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy,…
Published in New York in 1877, this volume in the American Antiquarian Cookbook Collection was written by one of the “great ladies” of American cooking who founded the first cooking school in New York to help unemployed working-class women find work as domestics. This cooking manual is based on the school’s teachings, with heavy emphasis…
This volume in the American Antiquarian Cookbook Collection, published in New York in 1830, is a new version of a famous recipe collection previously published in London by William Kitchiner, adapted specifically for use by the American public. This volume in the American Antiquarian Cookbook Collection, published in New York in 1830, is a new…
Published in 1843 in Philadelphia, this volume in the American Antiquarian Cookbook Collection is derived from an earlier English work that author J. M. Sanderson heavily adapted for American usage, creating a cookbook that combined the best of American and European cooking of the time. Perhaps one of the first “international” cookbooks. Published in 1843…
Published in 1846 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains over 500 recipes for making confections, pastries, and other baked goods by one of the foremost confectioners of the day, whose family is widely credited with establishing ice cream as a national dish. Published in 1846 in Philadelphia, this volume in…
Published in San Francisco in 1875, this volume in the American Antiquarian Cookbook Collection by an unidentified group of ladies from California provides a fascinating historical example of local culture and regional cooking of the day. Published in San Francisco in 1875, this volume in the American Antiquarian Cookbook Collection by an unidentified group of…
This volume in the American Antiquarian Cookbook Collection published in Philadelphia in 1850 is an exhaustive compilation of hundreds of methods, formulas, and recipes for culinary, housekeeping, agricultural, and medical issues of importance in nineteenth century households, assembled by an unknown physician. This volume in the American Antiquarian Cookbook Collection, published in Philadelphia in 1850,…
This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a “practical” baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. This volume in the American Antiquarian Cookbook…
Published in New York in 1829, this volume in the American Antiquarian Cookbook Collection provides an entertaining culinary miscellany, with collected history, lore, anecdotes, and witticisms focused on food. Published in 1829 in New York, Apician Morsels, or Tales of the Table, Kitchen, and Larder is an entertaining culinary miscellany that combines cooking history,…
Published in 1863, this volume in the American Antiquarian Cookbook Collection is an early vegetarian cookbook by a mid-nineteenth century health and diet reformer who later wrote the first vegan cookbook, and it contains many recipes for fruits, grains, and dishes that follow vegetarian and hydropathic eating principles. With mid-nineteenth century advances in scientific studies…
This volume in the American Antiquarian Cookbook Collection, published in Boston in 1865, is a practical collection of recipes that any homemaker of post-Civil War American society could use for everyday cooking. Although we have no biographical information about Mrs. S.G. Knight, we know that her intention was to compile recipes for dishes that were…