Feeding America : cookbooks (1844 - 1868)

[scone]

For those looking for that period recipe..

1844 - 1848

• Allen, Ann The Housekeeper's Assistant, Composed Upon Temperance Principles: With Instructions In The Art of Making Plain And Fancy Cakes, Puddings, Pastry, Confectionery, Ice Creams, Jellies, Blanc Mange: Also, For The Cooking Of All The Various Kinds of Meats… Boston, J. Munroe, 1845.
  
  
• Howland, Esther Allen. The New England Economical Housekeeper, and Family Receipt Book. Cincinnati: H.W. Derby, 1845.
  
  
• Alcott, William Andrus. The Young House-Keeper: or, Thoughts on Food and Cookery Boston: Waite, Peirce, 1846, c1838.
  
  
• Leslie, Eliza. The Lady's Receipt-Book: A Useful Companion For Large Or Small Families. Philadelphia: Carey and Hart, 1847, c1846.
  
  
• Campbell, Tunis. Hotel Keepers, Head Waiters, and Housekeepers' Guide. Boston, Print. by Coolidge and Wiley, 1848.
  

1849 - 1853

• Beecher, Catharine Esther. Miss Beecher's Domestic Receipt Book: Designed As A Supplement To Her Treatise On Domestic Economy. New York: Harper, 1850, c1846.
  
  
• Hale, Sarah Josepha Buell. The Ladies' New Book Of Cookery: A Practical System For Private Families On Town And Country; With Directions For Carving, And Arranging The Table For Parties, Ect. Also, Preparations Of Food For Invalids And For Children. By Sarah Josepha Hale... New York, H. Long & Brother, 1852.
  

1854 - 1858

• Collins, Anna Maria. The Great Western Cook Book, Or Table Receipts, Adapted to Western Housewifery. New York, A.S. Barnes & Company, 1857, c1851
  
  
• Ellet, Elizabeth Fries. The Practical Housekeeper; A Cyclopædia Of Domestic Economy... Comprising Five Thousand Practical Receipts And Maxims. Illustrated With Five Hundred Wood Engravings. Edited by Mrs. Ellet... New York: Stringer And Townsend, 1857.

1864 - 1868

• Chase, A.W. Dr. Chase's Recipes; Or, Information for Everybody: An Invaluable Collection of About Eight Hundred Practical Recipes… Ann Arbor, Michigan: Chase, 1864.
  
  
• Parkinson, Eleanor. The Complete Confectioner, Pastry-Cook And Baker. Philadelphia: J.B. Lippincott, 1864.
  
  
• Sanderson, J.M. The Complete Cook. Plain and Practical Directions For Cooking and Housekeeping, With Upwards of Seven Hundred Receipts: Consisting of Directions for the Choice of Meat and Poultry…and With General Directions for Making Wines. Philadelphia: J.B. Lippincott, 1864.
  
  
• Blot, Pierre. Hand-book Of Practical Cookery, For Ladies And Professional Cooks. Containing The Whole Science And Art Of Preparing Human Food. New York: D. Appleton And Company, c1867.
  
  
• De Voe, Thomas Farrington. The Market Assistant, Containing a Brief Description of Every Article of Human Food Sold in the Public Markets of the Cities of New York, Boston, Philadelphia, and Brooklyn... New York: Hurd and Houghton, 1867

[scone]

Bump the thread