American cookbook : manuscript.

Format:

Book

Manuscript

Contributor:

Blank, Fritz, donor.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking, American.

Genre:

codices (bound manuscripts)

Cookbooks.

Recipes.

Manuscripts, American -- 19th century.

Manuscripts, American -- 20th century.

Manuscripts, English -- 19th century.

Manuscripts, English -- 20th century.

Penn Provenance:

Gift of Chef Fritz Blank, 2008.

Physical Description:

1 volume (120 pages) : paper ; 21 x 17 cm

Production:

Trenton, New Jersey, 1872-1901.

Summary:

This cookbook contains 40 recipes and was written and compiled by an unidentified individual in Trenton, New Jersey between 1872 and 1901. The volume is a composition style notebook with a brown paper cover and damage to the binding. The latter portion of the volume is blank (p. 60-118) and there are 13 leaves laid in (p. 44-45, 56-57). Several of the recipes in this volume are attributed to individuals such as Mrs. Lewis Perrine, likely referring to Harriet Adelaide (Slack) Perrine (1859-1926) of Trenton, New Jersey (p. 29), and Lolly Page (p. 55). There is letterhead laid in belonging to N.R. Montgomery of Trenton, New Jersey (p. 56-57). There are also recipes from Mrs. Rorer’s cooking lectures (p. 13, 20) and a weekly chore schedule titled, “The Cook’s Work” (p. 119-120). Examples of recipes in this volume include Mamma’s receipt for gelatine jelly (p. 1), small nut cakes with rum icing (p. 5), balloon pudding from Waynesville, North Carolina (p. 11), Spanish croquettes (p. 24), rice pudding for the baby (p. 32), mayonnaise dressing from The Cosmopolitan (p. 35), and chili sauce (p. 58).

Cited as:

American Cookbook (Ms. Codex 2388). Kislak Center for Special Collections, Rare Books and Manuscripts, University of Pennsylvania.

OCLC:

1600897620