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 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 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 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 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 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 1796 in Providence, this volume in the American Antiquarian Cookbook Collection is a detailed treatise on cheese-making in the 18th century. The American edition of Twamley’s book was reprinted from the second British printing, described as “corrected and improved.” The author had the advantage of his own thirty-years’ experience in cheese making, but…
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 Boston in 1835, this volume in the American Antiquarian Cookbook Collection is a New England father’s attempt to educate his young daughters in their household duties, with particular emphasis on kitchen management and cooking. When Seth Arnold’s wife became ill, he took over management of the household until he himself became temporarily unable…
This volume in the American Antiquarian Cookbook Collection was published in 1886 in Dorchester, Massachusetts, by the Walter Baker & Co. chocolate company and contains information on the properties and processing of the cocoa plant, plus dozens of chocolate recipes for the home cook. Chocolate and chocolate recipes had become hugely popular in America in…