Published in 1871 in Cincinnati, this volume in the American Antiquarian Cookbook Collection was a very popular post-Civil War cookbook written to help southern women adapt to their changed circumstances. This down-to-earth kitchen companion “for frugal and economical housekeepers” was designed to help reconstitute the rich cookery traditions of the region that had been interrupted…
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…
Published in 1872 in Boston by “A Boston Lady,” this volume in the American Antiquarian Cookbook Collection is a treasure trove of over 400 economical recipes for every conceivable dessert category, “from the best American and foreign authorities.” With almost encyclopedic detail, The Dessert Book supplies precise, easy-to-follow recipes for desserts of all kinds, including…
Published in 1875 in St. Louis, this volume in the American Antiquarian Cookbook Collection compiled by Ladies of St. Louis is a classic example of a “charity-community cookbook,” with recipes donated by women’s groups and church societies to raise funds for a local cause—in this case, the Women’s Christian Home. The category of “charity…
Published in Philadelphia in 1792, this volume in the American Antiquarian Cookbook Collection by an English author was the first cookbook that included specifically American ingredients. Although it was aimed at the American colonial audience, the book was written and first published in Britain. Published in 1792 in Philadelphia, The New Art of Cookery was…
Published in Boston in 1872, this volume in the American Antiquarian Cookbook Collection by a well-known and respected cooking teacher and author, an associate of the highly influential Boston Cooking School, provides practical recipes for new brides and housekeepers that were specifically created and tested to be easier and less expensive than other books available…
Published in New York in 1835, this volume in the American Antiquarian Cookbook Collection provides recipes for making sweet treats such as cakes, candies, rolls, cordials, muffins, and wines in the early 19th century—to satisfy any sweet tooth then or now. Published in 1835 in New York, The New Whole Art of Confectionary provided delicious,…
Published in Cincinnati in 1826, this volume in the American Antiquarian Cookbook Collection by a wine connoisseur who established the first commercial vineyard in America is an amazingly thorough work on grape growing and wine making specifically adapted to the United States’ climate and soil. Authored by wine connoisseur John James DeFour, who established the…
Published in New York in 1877, this volume in the American Antiquarian Cookbook Collection by a well known reformer and founder of the New York Cooking School provides information about purchasing and preparing good, nourishing foods for families on a limited budget. Self published by the founder of the New York Cooking School, this…
Published in Leavenworth, Kansas, in 1874, this volume in the American Antiquarian Cookbook Collection by the Ladies of Leavenworth is a charming example of a charity cookbook, a post-Civil War development in cookbook publishing that was used as a means for women to express their political opinions and support the causes important to them. Published…
Published in Philadelphia in 1832, this volume in the American Antiquarian Cookbook Collection was written by a well-known French cookbook writer and translated by a wildly popular American author. It was the first source of information about classic French cooking specifically adapted for the American market in the early 19th century. Published in…
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…