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Collection: Feeding America: the Historic American Cookbook Project
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Subject: Cooking
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Subject: Cooking, American
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Material Type: Cookbooks
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Language: English
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Cooking, English
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Northeastern states
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Quaker cooking
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The Mary Frances cook book : or, Adventures among the kitchen people
Fryer, Jane Eayre, 1876-
Text (1912)
Part of
Feeding America: the Historic American Cookbook Project
A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families
Rundell, Maria Eliza Ketelby, 1745-1828
Text (1807)
Part of
Feeding America: the Historic American Cookbook Project
The Virginia housewife : or, Methodical cook
Randolph, Mary, 1762-1828
Text (1838)
Part of
Feeding America: the Historic American Cookbook Project
Washington women's cook book
Text (1909)
Part of
Feeding America: the Historic American Cookbook Project
Presbyterian cook book
First Presbyterian Church (Dayton, Ohio)
Text (1873)
Part of
Feeding America: the Historic American Cookbook Project
Housekeeping in old Virginia
Text (1878)
Part of
Feeding America: the Historic American Cookbook Project
The frugal housewife : dedicated to those who are not ashamed of economy
Child, Lydia Maria, 1802-1880
Text (1830)
Part of
Feeding America: the Historic American Cookbook Project
Mrs. Lincoln's Boston cook book : what to do and what not to do in cooking
Lincoln, Mary J. (Mary Johnson), 1844-1921
Text (1884)
Part of
Feeding America: the Historic American Cookbook Project
Mary at the farm and book of recipes : compiled during her visit among the "Pennsylvania Germans"
Thomas, Edith M., Mrs.
Text (1915)
Part of
Feeding America: the Historic American Cookbook Project
American cookery, or The art of dressing viands, fish, poultry, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards, and preserves, and all kinds of cakes, from the imperial plum to plain cake : adapted to this c...
Simmons, Amelia
Text (1798)
Part of
Feeding America: the Historic American Cookbook Project
The New-England cookery : or, the art of dressing all kinds of flesh, fish, and vegetables, and the best modes of making pastes, puffs, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to the plain cake. Pa...
Emerson, Lucy
Text (1808)
Part of
Feeding America: the Historic American Cookbook Project
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