Published in 1861 in Hamilton, Ontario, this volume in the American Antiquarian Cookbook Collection is an early example of Canadian cookery, compiled from the best available English, French, and American recipes and adapted to Canadian kitchens. Published in 1861 in Hamilton, Ontario, this volume in the American Antiquarian Cookbook Collection is an early example of…
Published in New Haven in 1836, this volume in the American Antiquarian Cookbook Collection contains over three hundred New England recipes and housekeeping tips from the early years of American culinary history that are full of Yankee frugality and taste. The particular emphasis on varieties of seafood in The New England Cook Book, including specific…
Published in 1866 in Philadelphia, this volume in the American Antiquarian Cookbook Collection contains almost one thousand recipes and cookery advice characterized by the author as simplified and refined, for discriminating palates—the remedy for “English cookery . . . the worst in the known world!” From her writing and recipe style, Lady Harriet was clearly…
Published in New York in 1865, this volume of the American Antiquarian Cookbook Collection presents several hundred recipes for cooking with leftovers and eating well in a household of “moderate income.” This clever little volume was devised to provide hints on setting a modest but “well-ordered table” for the “young and inexperienced mistress of a…
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 New York in 1824, this volume in the American Antiquarian Cookbook Collection is the quintessential guide to self-sufficiency. Cobbett encourages the laboring class to become self-reliant and live off the land and provides practical instructions on how to do it. The American publication of Cottage Economy by Stephen Gould and Sons was basically…
Published in Boston in 1840, this volume in the American Antiquarian Cookbook Collection contains directions for carving all kinds of fish, meat, and game, as well as advice for appropriate behavior at the table. According to the unknown author, “Without a perfect knowledge of the art of Carving, it is impossible to perform the honor…
Published in Springfield, Illinois, in 1871, this volume in the American Antiquarian Cookbook Collection is a comprehensive collection of hundreds of recipes and household advice compiled from local Midwestern customs and traditions. Mrs. Owens of Springfield had the enthusiastic support of her neighbors in compiling her cookbook—it includes a list of their names endorsing her…
Published in Dansville, New York in 1872, this volume in the American Antiquarian Cookbook Collection by the wife of a respected physician is one of the earliest vegetarian cookbooks and provides insight into the health reform movement that swept the country in the 19th century. Once life and culture had stabilized in the 19th century…
Published in Philadelphia in 1857, this volume in the American Antiquarian Cookbook Collection by the editor of the most influential American magazine of the 19th century, Godey’s Lady’s Book, provides information about preserving health through a frugal mind-set with recipes that focus on both taste and health. Mrs. Hale’s New Cook Book was written by…
Published in Boston in 1846, this volume in the American Antiquarian Cookbook Collection by the president and founder of the American Vegetarian Society and one of the most prolific authors in early American history provides information about women’s role as a housekeeper in early America as well as advice, recipes, and lofty aspirations regarding proper…
Published in New York in 1871, this volume in the American Antiquarian Cookbook Collection provides “simple rules and directions, with the intention of assisting the intelligent housekeeper” through an extensive list of recipes and housekeeping tips that highlight the jobs and responsibilities of housewives in the late 19th century, with a strong New England regional…